Summer, winter, spring, or fall, this recipe is hearty, fun and filling. It's a welcome addition to any potluck, picnic, or outdoor barbecue served open face on toasted buns.
1 red onion, cut in half moons
1 cup sweet potato cut into 1 inch cubes
1 cup white potato cut into 1 inch cubes
2- 12 oz. pkgs. multigrain tempeh, cut into 1-inch cubes
1 T. olive oil
1 T. tamari
2 cups BBQ sauce
Lightly oil (or spray with oil) a large baking dish (9x13-inch or larger). Place the sliced onions and peppers in the prepared pan. Bake at 375 degrees for 20 minutes to slightly roast the vegetables. Remove the pan from the oven, transfer the vegetables to a plate, and set aside. Place the tempeh in the same baking pan. In a small bowl, whisk together the olive oil and tamari. Pour the tamari mixture over the tempeh. Bake the tempeh at 375 degrees for 10 minutes. Remove the pan from the oven, stir the tempeh, and return the pan to the oven. Bake the tempeh an additional 5-10 minutes, or until the tempeh is lightly browned and the liquid is absorbed. Remove the pan from the oven. Add the reserved vegetables along with BBQ sauce, and toss gently to combine. Return the pan to the oven, bake an additional 15-20 minutes, or until the sauce is bubbly. Serve as a main dish or side dish, with grains or pasta, or as a sandwich filling.