If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.
Yield : 6 servings
Ingredients
- 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.
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