1. Heat 1/2 cup water in skillet.
2. Add onion and bell pepper and sauté until cooked through.
3. Add remaining 1/2 cup water and tempeh. Sauté for 5 to 7 minutes, allowing the tempeh to get well-done.
4. Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard, and garlic powder and cook for 15 minutes.
5. Serve on buns.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 104.6mg||4 %|
|Potassium 108.2mg||3 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.9g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 46
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