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servings:

Sweet, tangy homemade barbecue sauce is a perfect complement to the nutty, earthy taste of tempeh. This easy, crowd-pleasing dish is ideal for summer entertaining.

• 16 ounces tempeh (two 8-ounce packages), cut into 1 1/2-inch pieces
• 1 large red bell pepper, deseeded and cut into 1 1/2 inch-squares
• 1 large zucchini, cut into 1 1/2-inch pieces
• 1 large white or yellow onion, cut into 1 1/2-inch pieces
• 8 ounces white mushrooms, washed and trimmed
• One 15-ounce can tomato sauce
• 2 tablespoons maple syrup
• 1 tablespoon blackstrap molasses
• 2 tablespoons olive oil
• 2 tablespoons tamari or soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 dash red pepper flakes

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