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Barbecued Tempeh and Peppers

Demonstrated by: Judy Thompson, Registered Dietitian.
Heart Healthy Recipes - February 1, 2000.



Barbecued Tempeh and Peppers

  • 1 tablespoon soy, olive, or canola oil
  • 2 medium onions, chopped
  • 1 red or green bell pepper, chopped or sliced
  • 1 clove garlic, minced
  • 8 oz soy tempeh, cut into 1/2-inch cubes
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground fennel
  • 1/4 teaspoon salt
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons low-sodium tomato paste
  • 1 tablespoon brown sugar
  • 2/3 cup water
  • 1 teaspoon hot pepper sauce (optional)
  • 4 whole wheat pita pockets
  • 2 cups chopped romaine


In a wok or skillet, heat the oil. Sauté onions until transparent. Add bell pepper and garlic; cook for 5 minutes. Stir in the tempeh and cook for a few minutes. Add the coriander, fennel, and salt; cook for 1 minute. Combine soy sauce, tomato paste, sugar, and water; add to mixture and simmer for about 5 minutes, or until sauce thickens. Season with hot pepper sauce. Serve in warm pita pockets stuffed with romaine. Makes 4 servings.


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