So far so good on this new eating journey. I am enjoying trying some new recipes and feeling lighter and having more energy. On tonight's dinner menu is BBQ Flavored Tempeh and Roasted Veggies. Yum. This recipe is from the Vegan Express cookbook that I borrowed from the library. This stuff smells amazing! I did use some different veggies than the recipe calls for because, well that's what I had in my fridge, so it will be a bit different. I can hardly wait to taste it. To accompany this I am making some Couscous, love it! For dessert fresh strawberries dipped in chocolate syrup. I haven't shopped for vegan dessert supplies yet. But soon.....anyway, here is the recipe if you'd like to give it a try.
Barbecue Flavored Tempeh and Roasted Vegetables
Oil for the pan
Two 8-ounce packages tempeh, any variety
1 green bell pepper, cut into wide strips
1 red bell pepper, cut into wide strips
1 cup baby carrots
1 medium zucchini, sliced 1/2 in thick
1 medium red onion, halved and thinly sliced, rings separated
1 cup small whole baby bella or cremini mushrooms, optional
1 cup natural barbecue sauce, or as needed to coat ingredients
Preheat oven to 425 F. Line a roasting pan with foil and lightly oil it.
Cut the tempeh in half lengthwise, then crosswise into short, 1/2 thick strips.
Stir all ingredients together in a mixing bowl, then transfer to pan.
Bake for 20-25 minutes, until the vegetables are just tender, stirring after the first 10 minutes, then serve.
So simple and lovely. Enjoy!
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