| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Digest, Dec., Fatfree | 2 | Servings |
INGREDIENTS
| 8 1/2 | oz | Tempeh, cut to small cubes |
| 3 | tb | Vegetable oil |
| 1 | md | Onion, chopped |
| 2 | Garlic cloves, minced | |
| 1 | tb | Fennel |
| 1 | ts | Chili powder |
| 1 | ts | Coriander |
| 1 | ts | Cumin |
| 1/4 | ts | Cayenne pepper |
| 1 | Green pepper, chopped | |
| 2 | tb | Tamari |
| 2 | tb | Lemon juice |
| 3 | tb | Molasses |
| 2 | tb | Cider vinegar |
| 1 | tb | Mustard powder |
| 6 | tb | Tomato paste |
| 1 | c | Water |
| 4 | ds | Tobasco sauce |
INSTRUCTIONS
Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered. Stir frequently throughout. Serve on rice with coleslaw or stuff into pita. Source Unknown Posted by [email protected] to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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