Barbecued Tempeh Sandwiches
Slow cooking in the crockpot lets the tempeh absorb the barbecue flavor. Serve with a make-ahead salad for a no-fuss dinner.
16 oz (2 pkgs) tempeh, thawed
1 bottle (18 oz) barbecue sauce
12 hamburger buns
1 large onion, halved and thinly sliced
1 green pepper, seeded and thinly sliced
Cut the tempeh into small cubes and put into a crockpot along with the barbecue sauce, onion and green pepper. Stir well to combine all the ingredients. Cover and cook on low for 6 to 8 hours.
Toast the hamburger buns and put 1/2 cup filling in each to serve.
Yield: 12 servings Serving size: 1/2 cup
Per serving (with bun): 261 calories, 6 g total fat (1.0 g sat fat), 12 g pro, 42 g carb, 4.1 g fiber, 800 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1 other carbohydrate, 1 medium-fat meat