Title: Barbecued tempeh (vegan)
 Categories: Digest, Dec., Fatfree
      Yield: 2 Servings
 
  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
 
  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 deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue
  9] Dec. 9, 1994.
  
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