Baked Tempeh with Peppers

Ingredients

2 c onion (cut in half moons)
2 c green pepper (destemmed, deseeded, cut into quarters lengthwise, and sliced horizontally)
2 c red pepper (destemmed, deseeded, cut into quarters lengthwise, and sliced horizontally)
3 8 oz. packages multigrain tempeh (cut into 1-inch cubes)
2 tbsp olive oil
2 tsp braggs liquid aminos

Directions

Lightly oil (or spray with oil) a large baking dish (9×13-inch or larger). Place the sliced onions and peppers in the prepared pan. Bake at 375 degrees for 20 minutes to slightly roast the vegetables. Remove the pan from the oven, transfer the vegetables to a plate, and set aside. Place the tempeh in the same baking pan. In a small bowl, whisk together the olive oil and Braggs Liquid Aminos. Pour the Braggs mixture over the tempeh. Bake the tempeh at 375 degrees for 10 minutes. Remove the pan from the oven, stir the tempeh, and return the pan to the oven. Bake the tempeh an additional 5-10 minutes, or until the tempeh is lightly browned and the liquid is absorbed. Remove the pan from the oven. Add the reserved vegetables and toss gently to combine. Return the pan to the oven, bake an additional 15-20 minutes, or until the sauce is bubbly. Serve as a main dish or side dish, as a sauce for grains or pasta, or as a sandwich filling.