Craving BBQ? These mouthwatering tempeh sandwiches combine the sweetness and spiciness of BBQ tempeh with a grilled pineapple between a crunchy toasted bun…the perfect combination! Homemade BBQ sauce is included. Get the full recipe: https://www.kathysvegankitchen.com/bbq-tempeh/
Homemade BBQ Sauce: https://www.kathysvegankitchen.com/healthy-bbq-sauce/
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Welcome to Kathy’s Vegan Kitchen on YouTube, the ultimate destination for all things plant-based, delicious, and nutritious! Inspired by our popular blog https://KathysVeganKitchen.com, this channel is a culinary haven for both seasoned vegans and those just dipping their toes into the world of plant-based eating.
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Happy cooking and eating! 🌱🍴
[Music]
everyone Kathy from Kathy’s vegan
kitchen back today for a yummy recipe
we’re going to barbecue Tempe today and
make a barbecue Tempe sandwich and the
trick to cooking with Tempe people who
don’t like Tempe don’t like it because
it tastes bitter and it’s tough but
there’s a solution to that so what you
want to do is I’m cutting it into two
equal pieces for our sandwiches them
that serves about it says two and a half
servings but we’re going to eat one and
a half each or one and a quarter each I
should say I have a pot of boiling water
right here with a little bit of salt in
it the trick is we’re going to boil the
Tempe for 15 to 20 minutes it softens it
and makes it more porous and it makes it
so all the bitterness goes
away and you can see it right in there
we’re going to boil it for 15 to 20
minutes then we’re going to take it out
and I’m going to poke some holes in it
and then I have my homemade barbecue
sauce the recipe is linked there’s also
another video about that and then I’m
also going to have
Paul boil or um barbecue
some pineapple slices with a little
taheen on it and we’re also going to be
using some
um pickled red onions to go on top of
that sandwich so we’re going to put it
all together we’re going to marinate the
Tempe at least two to three hours I like
to do it overnight and we’re going to
come back when it’s ready to go so we
can poke some holes in it the Tempe is
done boiling so I’m going to take it out
and put it on my cutting
board and I’m going to use a wooden
stick and I’m just going to poke some
holes in
it randomly just to get some more Marin
in
there
oh did you just say ow for the
Tempe okay and then we’re going to put
it inside about a half a cup of homemade
barbecue sauce now if you don’t you
don’t have to make homemade barbecue
sauce I just like homemade barbecue
sauce I going to shake it all about
there am I’m going to put the top
on and I’m going to shake it around
so it all gets covered and
coated you want to make sure it’s
covered and then we’re going to put it
in the refrigerator for at least a
couple hours overnight would be best and
then Paul’s going to grill it and the
pineapple and we’re going to make some
sandwiches the barbecue Tempe is all
marinated and Paul’s going to take over
I’m going to give him a pastry brush and
I’m going to have him based out there on
the grill you want to cook it low and
slow 8 minutes on each side and then the
pineapple only takes a couple minutes on
each side and I put a little taheen
seasoning on there so we’re going to go
outside and Pa’s going to barbecue for
me okay going to put excuse me put the
Tempe on
Tempe like put on like sideways get a
little some nice grow marks on there and
I’m going to base it like Kathy
mentioned as they cook one thing I like
to do for just just like like a minute
to be honest with you as I take this uh
it’s kind of a burger press but it helps
put some nice grill marks in there and I
would say like 30 seconds on each one
and then um just four minutes aside or
no we said 8 minutes aside right yep
slow low and slow slow be back the
temp’s been on for about 10 minutes and
I just put the pineapple on so you can
see the temp’s got some nice grill marks
on there and it’s getting nice nice and
cooked and crisp and probably a couple
more minutes we’ll have these off the
grill ready to eat Grill Chef Paul
brought everything in the house and he
gets to eat first
because he grilled
so I have some sourdough chat buns and
what we’re going to do is take a piece
of the Tempe and put it onto the bottom
of the bun and this is my favorite part
the pineapple goes on top of that and
would you like pickled red onions sure
and pickled red
onions that is a recipe also I like to
stick it inside the hole of the
pineapple and then
you want a little more barbecue sauce on
top of
that
yum and then we put the top on the bun
and you have a beautiful Tempe barbecue
sandwich and we are going to serve that
today
with a Mexican street corn salad that I
made and it looks like summer has
arrived here it is Paul’s going to do a
taste test okay tempy sandwich barbecue
this look like it’s going to be really
messy it might be why
not my hair the
crunch not too messy oh wow not too
messy at all barbecue sauce is nice
pineapple how’s it Grill grilled
professional that goes the Saye but yeah
fabulous all right thumbs up we’ll see
you next time bye
[Music]