A satisfying tempeh and vegetable dish flavored with barbecue sauce. (A vegan recipe.)

Barbecue-Flavored Roasted Tempeh and Vegetables

2 (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 1/2 inch thick
1 medium red onion, halved and thinly sliced, rings separated
1 cup small whole baby bella or crimini mushrooms, optional
1 cup natural barbecue sauce, or as needed to coat ingredients

1. Heat the oven to 425°F (220°C).
2. Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.
3. Stir all the ingredients together in a mixing bowl, then transfer to a foil-lined and lightly oiled roasting pan.
4. Bake for 20 to 25 minutes, or until the vegetables are just tender, stirring after the first 10 minutes, then serve.

Makes 6 servings.

Recipe adapted from Vegan Express by Nava Atlas, to be published by Broadway Books.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.