MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tempeh & Sweet Peppers With Bourbon Spiked Bbq Sauce
Categories: Tempeh, Vegetarian
Yield: 4 Servings

MMMMM---------------------------TEMPEH--------------------------------
1 tb Olive oil
8 oz Tempeh; steamed, diced 1/2"
1 lg Red bell pepper;
- seeded, diced 1/2"
1 sm Green bell pepper;
- seeded, diced 1/2"
3/4 c Bourbon Spiked BBQ Sauce

MMMMM------------------BOURBON SPIKED BBQ SAUCE-----------------------
1 sm Onion; cut into quarters
2 cl Garlic; crushed
1 tb Olive oil -OR-
1/4 c Water
1 Chipotles in adobo;
- up to 2, chopped
6 oz Can tomato paste
3/4 c Water
1/4 c Bourbon
1/4 c Light or dark unsulphured
- molasses (not blackstrap)
1/4 c Tamari
2 tb Pure maple syrup
2 tb Cider vinegar
1 ts Dry mustard
Salt
Black pepper; freshly ground

Tempeh:

Heat the olive oil in a large skillet over medium heat. Cook the
tempeh in batches until browned on all sides, about 5 minutes. Remove
from the skillet with a slotted spoon and set aside.

Add the bell peppers to the skillet. Cover and cook over medium heat
until softened, about 5 minutes. Return the tempeh to the pan and
reduce the heat to low. Add the BBQ sauce, stirring to coat the
tempeh. Cook, stirring occasionally, for about 10 minutes to allow
the tempeh to absorb the sauce. If the sauce becomes too thick, add a
little water or more BBQ sauce. Serve hot.

Serve as an entree with oven-roasted potatoes, or spoon into crusty
rolls for sandwiches.

Bourbon Spiced BBQ Sauce:

Place onion and garlic in a blender and process until smooth. Heat the
olive oil or water in a large skillet over medium heat. Add the onion
and garlic puree and cook, stirring a few times, to mellow the
flavor, about 5 minutes.

Place the chipotles in the blender and process until smooth. Add to
the onion-garlic puree along with the tomato paste, water, bourbon,
molasses, tamari, maple syrup, vinegar, and mustard. Bring to a boil,
then reduce the heat to low. Season to taste with salt and pepper and
simmer, stirring occasionally, until the sauce thickens slightly and
the flavor develops, about 15 minutes. This sauce will keep for
several days, tightly covered, in the refrigerator. It also freezes
well.

Recipe by Vegan Planet by Robin Robertson

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