Barbecued Tempeh

Submitted by Lyne Neuberg
 
1 c. tomato sauce                                                   
2T olive oil
1-lb. tempeh curd cut into 1/2 inch slices                   
2T maple syrup
1 medium onion minced                                           
2T raw apple cider vinegar                                                                       
1T dried mustard                                                                               
1T Worcestershire sauce                                                                               
1/4 tsp. cayenne                                                                               
1/2 tsp sea salt
                                                                               
Place tempeh in fry pan with oil and brown slightly. Remove from pan. 
Heat oil in pan and add onion.  Saute until translucent. 
Add all of the ingredients with the exception of the tempeh. 
Simmer for 20-30 min.  Adjust seasoning if needed. 
Take off the heat and add tempeh cutlets. 
Soak tempeh slices in fridge overnight in sauce pan. 
The next day, place in a crock pot on low for a minumun of two hours. 
The longer it remains in crock pot, the better the flavor. 
Serve along with salad or stir-fried veggies. 
Can add 1/4 c. pineapple juice and 6 chunks of pineapple for zing!
 
NOTE from Lyne:  Tempeh is a whole soybean food.  It has high fiber, is easy to digest, ideal for people on low sodium diets, contains natural antibiotics, can relieve meopausal symptoms, lowers cholesterol, and is good for diabetic patients who have problems with animal proteins.