| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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