On occasion of ‘Father’s Day’
‘Rejoice Wellness’ brings healthy yummy ‘Vegan’ recipe of ‘Hawaiian Poke Bowl‘ for your sweet tooth from ‘Chef Sarang Joshi’ all the way from Newzealand !

‘Vegan Hawaiian Poke Bowl‘

Makes 4 servings

INGREDIENTS:
For the poke bowl:

– 1/2 red bell pepper
– 2 medium-sized carrots
– 1/2 cucumber
– 1 medium-sized red onion
– 2 cups edamame, cooked
– 4 cups of cooked mixed rice (black and brown)
– 4 slices of pineapple ring
– 2 tablespoons olive oil
– 8 ounces tempeh, thinly sliced and cut diagonally in a triangle shape
– 1 teaspoon of sesame seeds
– 1/4 nori sheet, cut into thin stripes

For the teriyaki sauce (optional):

– 2 tablespoons of honey or maple syrup
– 4 tablespoons soy sauce
– 4 tablespoons mirin
– 2 teaspoons ginger, freshly grated
– 1 teaspoon garlic, freshly grated

INSTRUCTIONS:

For the poke bowl:

– To prep the vegetables, dice red peppers, julienne carrots, and slice cucumber and red onions.
– Separate the vegetables once they are prepped.
– Divide the rice mixture in four serving bowls.
– Place the vegetables over the rice and sort by type.
– Heat up a griddle over medium high heat and add the pineapple rings. When the bottoms start to have grill marks, flip over carefully and grill the other side.
– When both sides of the pineapple slices have grill marks, remove from the griddle.
– Let them cool slightly before slicing them in half.
– Place the pineapple on the rice beside the veggies.
– Give the griddle a quick rinse and dry it with a towel.
– Heat the griddle with medium high heat.
– When the griddle is hot, add 2 tablespoons of olive oil and the tempeh triangles.
– Fry both sides until they have brown griddle marks and are cooked through.

For the teriyaki sauce (optional)

– Put all the ingredients from the sauce into a mixing bowl and whisk the sauce together. – Then pour it into a small saucepan and bring it to boil on medium high heat.
– Once the sauce starts to bubble, reduce the heat to low and let it simmer for about 10 minutes or until the mixture is thick enough to use as a sauce.
– Add the tempeh triangles and cook together for another 5 minutes until the sauce has thickened.
– Place the tempeh over the rice.
– Drizzle the remaining teriyaki sauce over the bowls and garnish with sesame seeds and nori strips.
– Serve immediately.

Note:
Tempeh
Tempeh comes from Indonesia originally, and is made mainly with soybean. It’s made by a natural culturing and controlled fermenting process that binds the soybeans into a flat cake form. It is a great source of protein, dietary fibre, and vitamins, hence a great alternative to raw fish. It has a firm and earthy taste.