8 ½ oz tempeh, cut to small cubes
3 tablespoons vegetable oil
1 medium chopped onion
2 minced garlic cloves
1 tablespoon fennel
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 chopped green bell pepper
1 chopped yellow bell pepper
2 tablespoons tamari
2 tablespoons lemon juice
3 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoon mustard powder
6 tablespoons tomato paste
1 cup water or vegetable broth
4 dashes vegetarian hot sauce
Salt and black pepper to taste

Preheat oven to 350 degrees F and oil a large baking dish. Saute garlic, onions and spices until onions soften. Add chopped peppers and tempeh before cooking a few more minutes. Prepare a shallow baking pan and place tempeh mixture in it. Whisk tamari, lemon juice, molasses, vinegar mustard, tomato paste and water together in a separate bowl. When well combined, add to tempeh mixture. Bake covered for 30 minutes at 350 degrees F, then uncover and bake another 30 minutes. Stir often and baste throughout baking process. Serve with rice, coleslaw or pita bread.