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    Home » Recipes » Tofu and Tempeh Recipes

    Barbecue-Flavored Roasted Tempeh and Vegetables

    Published: Jun 15, 2012 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    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. Photos by Hannah Kaminsky.

    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 ½ 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 ½ cups barbecue sauce, homemade or store-bought,
      or as needed to coat ingredients

    Preheat the oven to 425 degrees F.

    Cut the tempeh in half lengthwise, then crosswise into short, ½-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 

    Barbecue-Flavored Tempeh and Vegetables

    Barbecue-Flavored Tempeh and Vegetables

    • Here are more tempeh recipes.
    • Here are more of VegKitchen’s Vegan Dinner Recipes and
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