Barbecued Tempeh with Bell Peppers

Marinated tempeh simmered with sweet bell peppers in a barbecue sauce makes a delicious meal.

Author:Inspired by Vegetarian Times, 1998.09
Yield:4 Servings
Prep time: 00:25
Cook time: 00:15
Category:Main Courses


1/2 cups tamari or soy sauce, low-sodium if desired
2 tbsp. rice vinegar
4 tsp. lemon juice
2 tsp. honey
8- oz. tempeh
1 cups onion, sliced
2 medium red bell peppers, sliced in strips (or green bell peppers)
1 tsp. garlic, minced
3/4 cups water
1/4 cups tomato paste
1 to 2 tbsp. molasses
1 to 2 tbsp. dark brown sugar
2 tsp. Dijon mustard
2 tsp. apple cider vinegar
1 tsp. chili powder
 black pepper, freshly ground, to taste
 salt to taste


  1. In small bowl, combine marinade ingredients and mix well.
  1. Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate several hours or overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
  1. Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
  2. Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.


Nutrition Facts

4 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 215mg9%
Total Carbohydrate 30g10%
Dietary Fiber 7g28%
Total Sugars
Includes Added Sugars
Protein 18g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.