← Back to Search Results
baking
Barbecue-Flavored Roasted Tempeh and Vegetables

Photo by: Joey DeLeo
Comments: 0
 

Recipe

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

Yield: 6 servings

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

Directions

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.

Notes

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. 


© 2008 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Calories: 324
Total fat: 9.5 g
Protein: 23 g
Carbohydrates: 36 g
Fiber: 2 g
Sodium: 330 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
baked-explorations Baked Explorations
by Matt Lewis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?