If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.

　　

Ingredients

6 servings

　　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 1/2 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

　　

Step 1

Preheat the oven to 425°F. Line a roasting pan with foil and lightly oil it.

　　

Step 2

Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.

　　

Step 3

Stir all the ingredients together in a mixing bowl, then transfer to the prepared pan.

　　

Step 4

Bake for 20 to 25 minutes, until the vegetables are just tender, stirring after the first 10 minutes, then serve.

　　

Menu Suggestions

Step 5

Serve the meal with baked or microwaved sweet potatoes and any of the Recipe Not Required mixed greens salads on page 192.

　　

Step 6

For a lighter accompaniment, roast some cauliflower florets, tossed in a little olive oil, at the same time as the tempeh. A salad of mixed greens from the Recipe Not Required suggestions works well with this, too.

　　

Step 7

A light soup makes a good first course to this dish. Good choices are Asian Noodle Soup with Bok Choy and Shiitake Mushrooms (page 30) or Miso Soup with Sweet Potatoes and Watercress (page 36). Serve the tempeh dish with a platter of raw vegetables.

　　

nutrition information

Step 8

Calories: 324

　　

Step 9

Total Fat: 9.5g

　　

Step 10

Protein: 23g

　　

Step 11

Carbohydrates: 36g

　　

Step 12

Fiber: 2g

　　

Step 13

Sodium: 330mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).