Place the barbecue sauce in a medium bowl. Crumble the tempeh into the sauce and gently stir to coat. Marinate at room temperature for 30 minutes, stirring occasionally.
When the tempeh is ready, heat the oil in a medium skillet on medium heat. Add the bell pepper and onion and saute for 5 minutes, or until the onion is tender and translucent, stirring constantly. Increase the heat to medium-high, add the tempeh, and sizzle for 30 seconds. Reduce the heat to low and cook, covered, for 3 minutes. Stir and cook, uncovered, on medium heat 4 minutes longer, stirring occasionally.
To assemble the sandwich, open the roll and toast each half on a lightly oiled skillet. Spoon the tempeh mixture on each of the bun halves, sprinkle with parsley, and serve.
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