Tempeh Barbeque

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Tempeh Barbeque

 

3 Tbsp oil

8 oz. soy tempeh, cut into chunks

1 1/2 tsp salt

1 tsp garlic powder

3/4 tsp black pepper (optional)

1 c sliced onions

1/2 c sliced fresh mushrooms

1/2 c tomato sauce

1-2 Tbsp tomato paste

2 Tbsp unsulphured molasses

2 Tbsp fresh lemon juice

1/2 - 3/4 tsp ground mustard

2 1/4 tsps Bragg's liquid aminos

 

In a medium-large skillet, heat 2 Tbsp of the oil, and grill the tempeh on

medium-high heat until brown on both sides, adding 1 tsp of the salt, and

the garlic powder, and 1/4 tsp of the black pepper. Drain on paper towels,

and set aside.

 

In the skillet, heat the remaining oil, and saute the onions and mushrooms

for 3-5 minutes, or until the onions are translucent.

 

Add the tomato sauce and paste, molasses, lemon juice, ground mustard,

Bragg's, remaining black pepper, and salt. Bring to a boil. Reduce heat to

simmer. Add the reserved tempeh, and cook for at least 15 minutes. Serve

immediately.

 

*Serve with quinoa.

 

 

" I send you love and good dishes --- from my house to yours! "