I am attempting to add more plant-based meals into my bag of dinner tricks. These tempeh zucchini boats are a great plant-based option that is both filling and flavorful! What’s more important is they are covered in peanut sauce. Peanut sauce is the bridge that joins the carnivores and the plant-lovers in this story.
Derek and I are sitting are the couch listening to a podcast about antioxidants. I tell you this not to give the impression that we are the type of couple who sit together, bettering their minds and bodies in harmony – we truly aren’t. Like many couples, we don’t have all the same interests. His love for professional sports and mine for food and blogging keep us comfortably occupied on the same couch, engrossed in completely different worlds – on most nights.
So, imagine my delight when Derek suggests we listen to a new podcast – about antioxidants! Since he isn’t usually interested in health focused anything, I pondered why this podcast was different for him.
The answer: the speaker is a guy. A guy who likes to weightlift. He found someone who he can relate to, and that was a bridge to topics he wouldn’t typically gravitate to.
What is the point of all this?
Sometimes you need to find your bridge to cross over into the unknown. That is pretty cheesy but just imagine if you were in an unfamiliar place, needing to get somewhere, you would chose a road that felt most familiar to you. That may mean him and I take different roads/bridges, but if we end up in the same place, that’s ok!
SO – in this lengthy analogy….
The bridge to plant-based eating is peanut sauce! Tempeh is not the bridge for carnivores. But who doesn’t love peanut butter and thai food? So I built the bridge and here we meet, in tempeh town.
I especially love this story because when we spent Christmas in Tempe, AZ, I repeatedly pronounced it as “Tempeh”, AZ. 🙂
Halved and roasted zucchinis make "boats" for crumbled stir-fried tempeh, topped with peanut sauce and thai basil.
- 1/2 cup peanut butter, no sugar added
- 1/2 tsp toasted sesame oil
- 1 tsp fish oil
- 1/2 tsp soy sauce or coconut aminos
- 2 cloves garlic, pressed
- 1/2 tsp ground ginger
- 1/2 tsp chili flakes
- 6 tbsp warm water
- 3 zucchinis, medium size
- 1/2 tbsp olive oil
- 1/2 tsp salt
- black pepper
- 1 tbsp olive oil
- 8 oz organic tempeh
- 1 small shallot, minced
- 1/2 tbsp toasted sesame oil
- 1/2 tsp coriander
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- Basil Garnish
Preheat oven to 415 degrees
Make peanut sauce - combine all ingredients in a bowl, stir well to combine. Water needs to warm (not hot) so that the oils in the peanut butter don't solidify.
Slice zucchinis length wise so you have six halves. Use a small spoon to scrape out the seedy centers.
Drizzle with olive oil, salt, and pepper. Roast skin side down for 15 minutes, then flip skin side up for the last 5 minutes.
While the boats roast, crumble your tempeh until its similar in size to ground beef.
Heat 1 tbsp of olive oil in a frying pan over med/high heat. Add minced shallots and sauté for about 30 seconds before adding tempeh.
Stir to combine tempeh with shallots, then flatten across the base on the frying pan and let sit untouched for about 5-8 minutes so that the tempeh browns and gets crisp in some areas.
Before it gets to dark, stir to combine again. Add in remaining ingredients (sesame oil and spices) and sauté for another 5 minutes until heated through and crispy in parts.
Spoon tempeh over boats, drizzle with peanut sauce, and top with chopped basil.