August 26, 2014
Barbecue-Flavored Roasted Tempeh and Vegetables
A tasty and nutritious main dish
Two 8-ounce packages tempeh, any variety*
1 green bell pepper, cut into wide strips
1 red bell pepper, cut into wide strips
1 cup baby carrots
1 medium zucchini, sliced 1/2 inch thick
1 medium red onion, halved and thinly sliced, rings separated
1 cup small whole baby bella or crimini mushrooms
1 cup natural barbecue sauce, or as needed to coat ingredients
Preheat the oven to 425 F (220 C).
Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.
Stir all the ingredients together in a mixing bowl, then transfer them to a foil-lined and lightly oiled roasting pan.
Bake for 20 to 25 minutes, or until the vegetables are just tender, stirring after the first 10 minutes, then serve.
- You can also substitute strips of tofu (firm or extra-firm) for the tempeh.
- Add or omit vegetables according to your taste.
- Having a cook-out? Fold some kitchen foil into a flat package open at the top and roast this on the grill.
All figures are per serving (assumes 6 servings).
Fat: 8 g
Carbs: 33 g
Fiber: 2 g
Protein: 14 g
Sodium: 600 mg