Serves 6
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 1/2 inch thick
1 medium red onion, halved and thinly sliced, rings separated
1 cup small whole baby bella or crimini mushrooms, optional
1 cup natural barbecue sauce, or as needed to coat ingredients
Preheat the oven to 425 F (220 C).
Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.
Stir all the ingredients together in a mixing bowl, then transfer to a foil-lined and lightly oiled roasting pan.
Bake for 20 to 25 minutes, or until the vegetables are just tender, stirring after the first 10 minutes, then serve.
Adapted from Vegan Express by Nava Atlas.
For even more vegetarian recipes, check out VegRecipes.org.
