What screams summertime, and is filled with amazing taste? Hawaiian BBQ TEMPEH! This episode of #LunchBreakLIVE is filled with tasty summertime morsels of goodness cooked up by today’s chefs, Physicians Committee for Responsible Medicine’s Food For Life Instructors, Amy and Jeff Hagins, health and wellness lifestyle coaches.
Amy and Jeff Hagins are the founders of PlantBased365.com, an online nutrition and culinary education business focused on helping people improve their health by making the shift to a plant-based lifestyle. The PlantBased365 philosophy is all about teaching people why they need to make the shift, and how to do it as opposed to just telling people what to do. Amy is a vegan chef, a yoga instructor, a certified life coach, and a health/nutrition coach. Jeff is an entrepreneur, consultant, business advisor, and health/nutrition coach. Both Jeff and Amy are certified Food For Life (FFL) instructors with the Physicians Committee for Responsible Medicine.
These two are pure magic in the kitchen. This is one of the most beautiful dishes I have seen made on #LunchBreakLIVE. It made me feel like I was in Hawaii enjoying lunch on a beach. They creatively used pineapples as bowls, which added so much color to this dish. It was beautiful. The tempeh was cooked perfectly and the entire dish is bursting with flavor. I hope you choose to try this recipe at home. I am certain you won’t be disappointed.
Hawaiian-Style BBQ Tempeh
- 1 package tempeh
- ½ cup BBQ sauce
- 1 pineapple
- 2 sweet peppers any variety/color
- 1 zucchini
- ½ red onion
- ½ cup BBQ sauce
- 2 Tbsp soy sauce or tamari
- ¼ cup pineapple juice
- ½ tsp ginger minced
- 1 clove garlic minced
- 1 Tbsp cornstarch
- Add tempeh to a pan of simmering water for 10 minutes. Pat dry and cut into 1
- inch cubes. Cover in BBQ sauce and let marinate at least 2 hours to overnight.
- Carefully cut the pineapple vertically into two equal pieces. Score the flesh of the
- pineapple horizontally and vertically to help in removing the pineapple flesh.
- Scoop out the pineapple flesh and save to add to vegetable mixture. Be sure to
- leave a small amount of the flesh 1/4 inch attached to the pineapple skin.
- Cut vegetables into 1 inch pieces. Add vegetables and pineapple to a medium
- hot pan and sauté until cooked to desired firmness, 5-8 minutes.
- Tempeh can be cooked along with the vegetables or added to a separate pan to
- develop some color in each side of the tempeh cubes.
- Combine sauce ingredients and stir until smooth.
- Half way through cooking add sauce and combine.
- Bring to a boil. Sauce will thicken.
- Serve in pineapple half, with brown rice.
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.