Barbecue-Flavored Roasted Tempeh and Vegetables Recipe

Barbecue-Flavored Roasted Tempeh and Vegetables Recipe

  • 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 ½ inch 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
  1. 1 Preheat the oven to 425°F. Line a roasting pan with foil and lightly oil it.
  2. 2 Cut the tempeh in half lengthwise, then crosswise into short, ½-inch-thick strips.
  3. 3 Stir all the ingredients together in a mixing bowl, then transfer to the prepared pan.
  4. 4 Bake for 20 to 25 minutes, until the vegetables are just tender, stirring after the first 10 minutes, then serve.
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