Barbecued Tempeh

Here’s a super quick & tasty vegetarian AND low sodium one dish meal. Although I’ve paired it with rice, this also tastes great spooned over baked potatoes or in salt free buns as an alternative to sloppy joes. Or, over pasta, egg noodles, couscous.. The list goes on….

Serves 4.



SODIUM CONTENT: 64.6 mg per serving

INGREDIENTS

2 T. vegetable oil
1 8-oz. pkg. organic tempeh, finely diced
2 c. thinly sliced onion (1 lg. onion)
3/4 c. finely diced green bell pepper (about 1/2 pepper)
1 T. minced garlic (3 cloves)
1 15-oz. can no-salt-added whole tomatoes, drained and diced
2 8-oz. cans no-salt-added tomato sauce
1 T. apple cider vinegar
1 T. molasses
1 T. dried cilantro
1/2 T. Angostura worcestershire sauce (available in many supermarkets nationwide and online at healthyheartmarket.com)
1 t. ground paprika
1/2 t. freshly ground black pepper
1/2 t. ground cumin
1/4 t. ground cinnamon
1/4 t. Colgin liquid smoke (available in many supermarkets nationwide and online at healthyheartmarket.com)
1/8 t. ground cayenne pepper
4 c. cooked rice (your choice)

DIRECTIONS

Heat oil in a saute pan over medium-high. Add tempeh, onion, bell pepper and garlic and cook, stirring, 5 minutes. Add remaining ingredients, reduce heat to medium-low, and cook another 15 minutes, stirring frequently. Remove from heat and spoon tempeh over the cooked rice. Serve immediately, garnished with additional cilantro if desired.

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2 Responses to Barbecued Tempeh

  1. Leslie W says:

    I made this dish for my family tonight, and I must say it is the BEST dish I have ever made. Everyone loved its uniqueness! It is full of flavor and absolutely delicious! Thank you so much for sharing! :) Your website has been so helpful in preparing low sodium dishes since my recent Meneire’s diagnosis, so thank you! You are so gifted. :)

    • Christy says:

      Aww.. thank you SO much Leslie!! You are too kind. It makes my day (week, month, year? haha) knowing I am helping others regain their health – happily! Keep up the great work. Wishing you all the best, Christy

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