Barbecued Tempeh Sandwiches Smothered with Peppers and Onions

Ingredients

• 1 tablespoon brown sugar 
• 0.3 teaspoon chili powder 
• 1.5 teaspoons cider vinegar 
• 1 teaspoon dijon mustard 
• 1  garlic clove minced
• 6 ounce hamburger buns 
• 0.3 teaspoon hot sauce 
• 0.3 cup catsup 
• 0.3 teaspoon soya sauce low-sodium
• 1  bell pepper red cut in half
• 1  onion red cut into 1/2-inch-thick slices
• 8 ounce tempeh 
• 1.5 teaspoons vegetable oil 
• 1  bell pepper yellow cut in half

Equipment

• bowl
• whisk
• grill

Directions

1. Prepare grill.
2. Combine first 9 ingredients in a small bowl, stirring with a whisk.
3. Cut tempeh in half lengthwise; cut slices in half.
4. Brush tempeh slices, bell peppers, and onion with the ketchup mixture.
5. Place on grill rack coated with cooking spray; grill 4 minutes on each side or until the tempeh is thoroughly heated.
6. Remove the tempeh, bell peppers, and onion from grill.
7. Cut bell peppers into 1/2-inch-wide strips; separate onions into rings.
8. Place 1 tempeh slice on bottom half of each bun. Top each tempeh slice with one-fourth of bell peppers, one-fourth of onion, and top half of bun.