Barbecue-Flavored Roasted Tempeh and Vegetables

Quick Vegan Barbecue Sauce

Tempeh and vegetables enveloped in barbecue sauce and roasted brings out amazing flavors, and makes your kitchen aromatic as they bake. Serve with a simple grain or pasta dish and a green salad for an easy weeknight meal. 

Serves: 6

  • 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 bella or crimini mushrooms, optional
  • 1 to 1 1/2 cups barbecue sauce, homemade or store-bought,
    or as needed to coat ingredients

Preheat the oven to 425 degrees.

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 a foil-lined and lightly oiled roasting pan. Bake for 20 to 25 minutes, or until the vegetables are just tender, stirring after the first 10 minutes, then serve.

Nutrition Information: 
Per serving: 324 calories; 9.5g fat; 330mg sodium; 36g carbs; 2g fiber; 23g protein 

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