2 cups BBQ sauce
Lightly oil (or spray with oil) a large baking dish (9x13-inch or larger). Place the sliced onions and peppers in the prepared pan. Bake at 375° for 30 minutes to slightly roast the vegetables. Remove the pan from the oven, transfer the vegetables to a plate, and set aside. Place the tempeh into the same baking pan. In a small bowl, whisk together the olive oil and tamari. Pour the tamari mixture over the tempeh. Bake the tempeh at 375° for 10 minutes. Remove the pan from the oven, stir the tempeh, and return the pan to the oven. Bake the tempeh an additional 5-10 minutes, or until the tempeh is lightly browned and the liquid is absorbed. Remove the pan from the oven. Add the reserved vegetables along with BBQ sauce, and toss gently to combine. Return the pan to the oven, bake an additional 15-20 minutes, or until the sauce is bubbly. Serve as a main dish or side dish or open-faced on a toasted whole-grain bun.
Serves 2-4
*Tempeh is a high-protein soy food of Indonesian origin. Unlike tofu, it is firm and chewy and has a nutty flavor.
Enticing Enchiladas
1/2 package frozen corn
1/2 package frozen peas
1 stalk broccoli chopped fine
4 med. carrots chopped fine
1/2 container Tofutti non-hydrogenated cream cheese alternative
1 package IMEarthKind cheddar-style vegan cheese
1 can vegetarian refried beans
1 can enchilada sauce
1 small package corn tortillas
Preheat oven to 350°. Grate cheddar cheese and set aside. Heat carrots, frozen corn and peas in a pan. Add broccoli when carrots are lightly cooked. Turn off heat after broccoli is lightly cooked and mix in cream cheese. Heat a tortilla in a small pan over medium heat until soft and pliable. Remove from pan, move to a plate, and spread 1 tablespoon of refried beans over lower 1/4 section of tortilla. Add 1 tablespoon of veggie mixture on top of beans. Roll tortilla. Continue filling tortillas with remaining ingredients. Pour a thin layer of enchilada sauce in bottom of baking pan. Add rolled tortillas. Sprinkle grated cheese on top and ladle remaining sauce over tortillas. Cover pan with tin foil and make several cuts in foil to allow steam to escape. Bake for 20 minutes, or until cheese is melted. Serves 6.
