Barbecued tempeh with bell peppers

This makes a piquant and saucy dish, especially when you up the onion and garlic amounts, as we did. We subbed brown sugar for the honey, and dijon mustard for the whole grain mustard. Served with some baked kale chips, this was filling and healthy - a cool weather keeper!

found here: http://www.recipezaar.com/192304

Cook's note: "Adapted from Vegetarian Times."

35 min 15 min prep

Change to: servings US Metric

Marinade
1/4-1/2	cup soy sauce
2	tablespoons rice wine vinegar
4	teaspoons lemon juice
2	teaspoons honey --------------------------------
1 (8	ounce) package tempeh
1	cup sliced sweet onions
2	medium red bell peppers or green bell peppers, sliced in strips
1	teaspoon minced garlic
3/4	cup water
1/4	cup tomato paste
1-2	tablespoon molasses
1-2	tablespoon dark brown sugar
2	teaspoons whole grain mustard
2	teaspoons apple cider vinegar
1	teaspoon chili powder
	salt
	fresh ground black pepper

Marinade:

1. In small bowl, combine marinade ingredients and mix well.
2. Tempeh:.
3. Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate at least two hours and up to overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
4. Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
5. Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.
6. Serve over rice or use as a sandwich filling in a bun. Enjoy!