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Barbecue-Flavored Roasted Tempeh and Vegetables

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.

Menu suggestions

Serve the meal with baked or microwaved sweet potatoes. For a lighter accompaniment, roast some cauliflower florets, tossed in a little olive oil, at the same time as the tempeh. A light soup makes a good first course to this dish. 

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, healthy, peanut free, tree nut free, vegan, vegetarian

Mealdinner

Taste and Texturesavory, smoky, sweet

Ingredients

  • 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 ½ inch thick
  • 1 medium red onion, halved and thinly sliced, rings separated
  • 1 cup small whole baby bella or cremini mushrooms, optional
  • 1 cup natural barbecue sauce, or as needed to coat ingredients

Instructions

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

2 Cut the tempeh in half lengthwise, then crosswise into short, ½-inch-thick strips.

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

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

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