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Barbecued Tempeh Sandwiches Smothered with Peppers and Onions

Yield 4 servings (serving size: 1 sandwich)
Tempeh is a soybean cake with a slightly nutty flavor that pairs well with the sweet and spicy barbecue sauce. You can prepare the sauce and slice the vegetables and tempeh ahead of time.

Ingredients

  • 1/3 cup ketchup
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons vegetable oil
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon low-sodium soy sauce
  • 1/4 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 (8-ounce) package tempeh
  • 1 red bell pepper, cut in half
  • 1 yellow bell pepper, cut in half
  • 1 red onion, cut into 1/2-inch-thick slices
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns

Nutrition Information

  • calories 309
  • caloriesfromfat 25 %
  • fat 8.7 g
  • satfat 1.5 g
  • monofat 1.9 g
  • polyfat 4.5 g
  • protein 15.6 g
  • carbohydrate 45.2 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 3.6 mg
  • sodium 531 mg
  • calcium 130 mg

How to Make It

  1. Prepare grill.

  2. Combine first 9 ingredients in a small bowl, stirring with a whisk.

  3. Cut tempeh in half lengthwise; cut slices in half. Brush tempeh slices, bell peppers, and onion with the ketchup mixture. Place on grill rack coated with cooking spray; grill 4 minutes on each side or until the tempeh is thoroughly heated. Remove the tempeh, bell peppers, and onion from grill. Cut bell peppers into 1/2-inch-wide strips; separate onions into rings.

  4. Place 1 tempeh slice on bottom half of each bun. Top each tempeh slice with one-fourth of bell peppers, one-fourth of onion, and top half of bun.