Plant Based Barbecue Chicken and Rice

Plant Based Barbecue Chicken and Rice

Indulge your taste buds in a symphony of flavors with this Plant-Based Sweet Barbecue Chicken and Rice recipe. This simple but flavorful dish brings the wholesome goodness of tempeh. This is the perfect meal for any day of the week.


What is Tempeh and Why Should You Include it in Your Diet?

Tempeh is a fermented soy product that is packed with protein, fiber, and probiotics. It has a nutty flavor and a firm texture, making it a great meat substitute in vegetarian and vegan dishes. Tempeh is also rich in vitamins and minerals, making it a healthy addition to any diet.


  • TIME: 45 MINS

    Ingredients for the BBQ Sauce:

    • 1 cup of tomato paste
    • 1/4 cup of apple cider vinegar
    • 1/2 teaspoon of sea salt/pink salt
    • 1/4 cup of coconut sugar
    • 2 tablespoons of molasses
    • 1 teaspoon of powdered pimento
    • 1/2 onion, chopped or onion powder
    • 2 cloves of garlic, minced or garlic powder
    • 1 scotch bonnet or habernero pepper, minced/crushed                         (remove seeds adjust to taste)

    How to Make the Plant-Based BBQ Sauce:

    1. In a saucepan add a little avocado oil, bring it to a low heat.

    2. Combine the ingredients in a bowl then mix together until you get a smooth texture.

    3. Add the mixture to the saucepan. Cook the sauce on low heat, stirring occasionally, for about 15-20 minutes until it thickens.Adjust the seasoning to taste, adding more sugar or salt if needed.

    4. If the sauce is too thick, just add a little water. Keep on a low heat until desired texture, then remove from heat.

    How to Prepare the Tempeh:

    1. In a separate skillet heat up a little avocado oil. Fry the tempeh until golden brown.

    2. Pour the BBQ sauce on the tempeh in the skillet.

    3. Stir together on a low heat until the tempeh is coated in the sauce nicely.

    4. Serve with rice and a nice salad and Enjoy!


    Added Notes:

    • If you don't have avocado oil, then use whatever oil you have available.
    • Store any leftover in an airtight container in the refrigerator for up to 4 days.
    • The tempeh can also be prepared and placed in the freezer for other meals.
    • Use more or less of each ingredient depending on the serving size.
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