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Barbecue-Flavored Roasted Tempeh and Vegetables
- Oil for the pan
- Two 8-ounce packages tempeh, any variety
- 1 green bell pepper, cut into wide strips
- 1 red bell pepper, cut into wide strips
- 1 cup baby carrots
- 1 medium zucchini, sliced ½ inch thick
- 1 medium red onion, halved and thinly sliced, rings separated
- 1 cup small whole baby bella or cremini mushrooms, optional
- 1 cup natural barbecue sauce, or as needed to coat ingredients
Directions:View on Cookstr
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