->Barbecued Tempeh <-

1 pound tempeh, cubed

3 tablespoons vegetable oil

1 cup finely chopped onions

2 large garlic cloves, minced

1 teaspoon ground fennel seeds

1 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/8 teaspoon cayenne

1 green or red bell pepper, chopped

2 tablespoons tamari soy sauce

2 tablespoons fresh lemon juice

3 tablespoons molasses or brown sugar

2 tablespoons cider vinegar

1 tablespoon prepared mustard

6 tablespoons tomato paste (7-ounce can)

1 cup water

4 to 5 dashes Tabasco or other hot red pepper sauce

Saute the onions, garlic, and spices until the onions begin to

soften. Add the peppers and tempeh and continue sauteing until the

peppers brighten and the tempeh browns. Transfer this mixture to

a shallow baking pan. Whisk together the sauce ingredients and pour

them over the vegetable-tempeh mixture. Bake covered at 350 F for half an hour and uncovered for another half an hour, stirring

frequently throughout.