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


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
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
1/8 t. ground cayenne pepper
4 c. cooked rice (your choice)


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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