Friday, October 6, 2006

Barbecue-Flavored Roasted Tempeh and Vegetables

Copyright: Vegan Express

Oil for the pan
Two 8-ounce packages tempeh, any variety
1 green bell pepper, cut into wide strips
1 red bell pepper, cut into wide strips
1 cup baby carrots
1 medium zucchini, sliced 1/2 inch thick
1 medium red onion, halved and thinly sliced, rings separated
1 cup small whole baby bell or cremini mushrooms, optional
1 cup natural barbecue sauce, or as needed to coat ingredients

Preheat the oven to 425. Line a roasting pan with foil and lightly oil it.

Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.

Stir all the ingredients together in a mixing bowl, then transfer to the prepared pan.

Bake for 20 to 25 minutes, until the vegetables are just tender, stirring after the first 10 minutes, then serve.

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