With maple syrup instead of white sugar, this is a sweet and sour that's slightly less sweet than other versions. There's plenty of sauce, so plan on serving with some plain white rice or another grain to mop it all up. A handful of broccoli or baby corn could go in along with the bell peppers, if you have some on hand.

INGREDIENTS | SERVES 4

• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 8-ounce package tempeh, diced into cubes
• 2 tablespoons barbecue sauce
• ½ teaspoon ground ginger
• 2 tablespoons maple syrup
• ⅓ cup rice vinegar or apple cider vinegar
• 1 tablespoon cornstarch
• 1 15-ounce can pineapple chunks, drained, reserving juice
• 1 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow onion, chopped

1. Whisk together the vegetable broth and soy sauce, and bring to a simmer in a large skillet. Simmer the tempeh for 10 minutes. Remove tempeh from the pan, and reserve ½ cup vegetable broth mix.

2. In a small bowl, whisk together the barbecue sauce, ginger, maple syrup, vinegar, cornstarch, and juice from pineapples until cornstarch is dissolved. Set aside.

3. Heat olive oil in skillet, and add tempeh, bell peppers, and onions. Sauté for just a minute or 2, then add sauce mixture and bring to a simmer.

4. Allow to cook until sauce thickens, about 6–8 minutes. Reduce heat and stir in pineapples. Serve over rice or another whole grain.

PER SERVING

Calories: 325 | Fat: 13g | Sodium: 795mg | Fiber: 2g | Protein: 13g