8 1/2 oz Tempeh, cut to small cubes
3 tb Vegetable oil
1 md Onion, chopped
2 ea Garlic cloves, minced
1 tb Fennel
1 ts Chili powder
1 ts Coriander
1 ts Cumin
1/4 ts Cayenne pepper
1 ea Green pepper, chopped
2 tb Tamari
2 tb Lemon juice
3 tb Molasses
2 tb Cider vinegar
1 tb Mustard powder
6 tb Tomato paste
1 c Water
4 ds Tobasco sauce
Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered.
Stir frequently throughout. Serve on rice with coleslaw or stuff into pita. Source Unknown Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?