Barbecued Tempeh Sandwiches Smothered with Peppers and Onions

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.

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

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

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.

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. Yield: 4 servings

Cooking Light, JUNE 2001