Cut tempeh into strips, one inch wide by two inches long. Put in bowl and cover with barbecue sauce. Marinade for 30 minutes at room temperature.
Meanwhile, sauté the garlic, onion and peppers in olive oil until soft. Set aside. Drain excess barbecue sauce from tempeh, reserving for use later, if desired.
Gently toss tempeh and sautéed garlic, onions and peppers. Put mixture in low casserole or baking pan and bake uncovered at 325° F for 25 minutes, stirring occasionally, adding reserved barbecue sauce if it needs moistening.
Serve with hot rice, millet or pasta.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 498mg||17 %|
|Potassium 437.9mg||12 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 31.9g|
|Protein 14.9g||21 %|
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Calories per serving: 260
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