Cedar Crest College newspaper since 1923
Angelique Calladonato, Staff Writer
2 tablespoons olive oil
1/2 small onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, chopped
8 ounces tempeh
1 cup barbecue sauce
1/4 tablespoon chipotle pepper flakes 1/4 teaspoon caraway seeds
Salt and pepper to taste
1. In medium pan, sauté chopped onions, peppers, and garlic until slightly browned.
2. Crumble tempeh into pan and cook until lightly brown. Continue to break down tem- peh until it is a consistent crumbled texture.
3. Add barbecue sauce, chili flakes, caraway seed, and salt and pepper to taste. Allow to simmer until sauce thickens.
4. Allow to cool slightly, and then serve on roll/bun of choice and top with whatever condiments you want.