---------- Recipe via Meal-Master (tm) v8.02
  Categories: Digest, Dec.
       Yield: 2 servings
   8 1/2 oz Tempeh, cut to small cubes
       3 tb Vegetable oil
       1 md Onion, chopped
       2    Garlic cloves, minced
       1 tb Fennel
       1 ts Chili powder
       1 ts Coriander
       1 ts Cumin
     1/4 ts Cayenne pepper
       1    Green pepper, chopped
       2 tb Tamari
       2 tb Lemon juice
       3 tb Molasses
       2 tb Cider vinegar
       1 tb Mustard powder
       6 tb Tomato paste
       1 c  Water
       4 ds Tobasco sauce
   Saute onions, garlic & spices till onions soften.  Add
   peppers & tempeh chunks & continue to saute for 5
   minutes or so.  Transfer to a shallow baking pan.
   Whisk together the sauce ingredients (tamari, lemon
   juice, molasses, vinegar, mustard, paste & water).
   Add to the vegetables. Bake for 30 minutes at 350F for
   30 minutes covered & then for 30 minutes uncovered.
   Stir frequently throughout.
   Serve on rice with coleslaw or stuff into pita.
   Source Unknown
   Posted by deeanne@genie.geis.com to Fatfree Digest
   [Volume 13 Issue 9] Dec. 9, 1994.
   FATFREE Recipe collections copyrighted by Michelle
   Dick 1994. Used with permission. Formatted by Sue
   Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.