1/3 C. ketchup
1 T. brown sugar
1 1/2 tsp. vegetable oil
1 1/2 tsp. cider vinegar
1 tsp. Dijon mustard
1/4 tsp. chili powder
1/4 tsp. low-sodium soy sauce
1/4 tsp. hot sauce
1 garlic clove, minced
1 (8-oz.) package tempeh
1 red bell pepper, cut in half
1 yellow bell pepper, cut in half
1 red onion, cut into 1/2-inch-thick slices
Cooking spray
4 (1 1/2-oz.) hamburger buns

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

Yield: 4 servings
Calories: 309
Fat: 8.7g
Fiber: 3g