Jamaican Jerk Tempeh

By Bibigallini

A veggie spin on traditional jerk flavors. You can put this tempeh in a salad, in wraps, or serve in larger chunks with coconut rice - yum!

Ingredients

• 1/4 c freshly squeezed lime juice
• 1/2 c red wine vinegar
• 1/4 c tamari or soy sauce
• 1 T brown sugar
• 1 t allspice
• 1 t cinnamon
• 1/2 t nutmeg
• 2 t grated fresh ginger
• 1 t salt
• 3 large garlic cloves, crushed
• 1 jalapeno chile, finely chopped
• 3 scallions, chopped
• 8 oz tempeh, cut into thin strips

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Combine the marinade ingredients in a medium glass bowl. Stir in the tempeh slices, cover, and marinate in the refrigerator for at least 30 minutes, but longer if possible. Overnight is awesome!

Spray a large skillet with nonstick cooking spray and heat over medium high and add the tempeh. Cook for a few minutes on each side, until nicely browned (reserve some marinade). OR, spray a baking dish with cooking spray and throw in the whole mess and bake, covered, in a 350 degree oven for 30 minutes, then uncover and bake 10 min. more or until browned and the sauce is mostly baked in.

Serve on flat bread or a wrap with some shredded lettuce, and drizzle the marinade over the top OR make your favorite salad and add the tempeh, using the marinade as dressing.