Jamaican Jerk Tempeh

Jamaican Jerk Tempeh Recipe - Vegetarian Delight from Jamaica

Region / culture: Jamaica | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Jamaican Jerk Tempeh is a flavorful and spicy dish that is perfect for those who love bold flavors and plant-based protein. This dish is a vegan twist on the traditional Jamaican jerk chicken, using tempeh as the main protein source. The marinade is a combination of aromatic spices, herbs, and citrus flavors that create a delicious and satisfying meal.

History

Jamaican jerk seasoning is a traditional spice blend that originated in Jamaica and is commonly used to marinate and season meats. The seasoning typically includes ingredients such as allspice, thyme, scotch bonnet peppers, and garlic. Jerk seasoning is known for its bold and spicy flavors, making it a popular choice for grilling and roasting meats.

Ingredients

3 large cloves of garlic, minced
0.25 cup of minced fresh ginger
0.25 cup of thinly sliced scallions (white and light green parts)
0.5 small habanero chile, seeded and minced
1.5 tsp of salt
1.5 tsp of ground allspice
1.5 tsp of dried thyme
0.25 tsp of freshly ground pepper
0.5 tsp of ground cinnamon
0.5 tsp of ground nutmeg
2 tbsp of olive oil
1 tbsp of fresh lemon juice
0.75 cup of apricot juice
2 tbsp of pure maple syrup
2 (8 oz (227 g)) packages of tempeh, each cut cross-wise into 10 thin strips

How to prepare

1. Preheat the oven to 350°F (177°C). Prepare the marinade: In a medium bowl, whisk together all the ingredients except for the tempeh. Pour the marinade into a large, shallow baking dish.
2. Add the tempeh to the dish, turning it to coat it evenly with the marinade. Cover the dish and bake for 40 minutes. Remove from the oven and let it stand for 5 minutes before serving.

Variations

Substitute the tempeh with tofu or seitan for a different protein option.
Add pineapple chunks to the marinade for a sweet and tangy twist.
Use different types of chilies for varying levels of heat.

Cooking Tips & Tricks

Make sure to marinate the tempeh for at least 30 minutes to allow the flavors to fully penetrate the protein.

- For a spicier dish, leave the seeds in the habanero chile. For a milder flavor, remove the seeds before mincing.

- Serve the Jamaican Jerk Tempeh with a side of rice and beans or grilled vegetables for a complete meal.

Serving Suggestions

Serve the Jamaican Jerk Tempeh with a side of coconut rice, grilled plantains, and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Baking the tempeh in the oven allows the flavors to develop and the tempeh to absorb the marinade fully.

- For a smokier flavor, grill the tempeh on an outdoor grill or stovetop grill pan.

Ingredient Substitutions

Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

- Substitute agave nectar or honey for the maple syrup for a different sweetener.

Make Ahead Tips

Prepare the marinade and marinate the tempeh in advance for a quick and easy weeknight meal.

- Store any leftover tempeh in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Jamaican Jerk Tempeh with fresh cilantro, sliced scallions, and a squeeze of lime juice for a pop of color and freshness. - Serve the tempeh on a bed of coconut rice or quinoa for a visually appealing presentation.

Pairing Recommendations

Pair the Jamaican Jerk Tempeh with a refreshing tropical fruit salad or a side of grilled pineapple for a complementary flavor profile.

- Serve the tempeh with a cold glass of ginger beer or a fruity rum cocktail for a true Jamaican dining experience.

Storage and Reheating Instructions

Store any leftover Jamaican Jerk Tempeh in an airtight container in the refrigerator for up to 3 days.

- Reheat the tempeh in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 5g

- Sugars: 10g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Calcium: 15% DV

- Iron: 25% DV

Alergens

Contains soy

Summary

Jamaican Jerk Tempeh is a nutritious and protein-rich dish that is high in fiber and essential vitamins and minerals. It is a great option for those following a plant-based diet or looking to incorporate more meatless meals into their routine.

Summary

Jamaican Jerk Tempeh is a delicious and flavorful dish that is perfect for those looking to add more plant-based meals to their diet. With a bold and spicy marinade, this dish is sure to satisfy your taste buds and leave you feeling satisfied and nourished. Enjoy this Jamaican-inspired dish for a taste of the Caribbean right in your own kitchen.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was browsing through a stack of old cookbooks that I had collected over the years. As soon as I stumbled upon the recipe for Jamaican Jerk Tempeh, I knew I had to try it.

I had always been a fan of Jamaican flavors and spices, so the idea of combining them with tempeh, a protein-rich alternative to meat, intrigued me. The recipe called for a blend of fiery Scotch bonnet peppers, pungent garlic, tangy vinegar, and a mix of aromatic spices like allspice, cinnamon, and nutmeg. It sounded like a flavor explosion in my mouth, and I couldn't wait to get started.

I had learned many recipes from various places and people over the years, but this one felt special. It felt like a culinary adventure waiting to happen. I gathered all the ingredients I needed and set to work in my cozy kitchen, the familiar scents of garlic and spices filling the air.

As I marinated the tempeh in the spicy jerk seasoning, I couldn't help but reminisce about all the other recipes I had learned and perfected over the years. From my grandmother's hearty stews to my neighbor's delicious pies, each dish had a story to tell and a memory attached to it.

I remembered the first time I learned to make my grandmother's famous apple pie. She had taught me how to carefully roll out the flaky pastry dough and sprinkle it with a generous amount of cinnamon and sugar. The pie turned out perfectly golden brown and delicious, just like hers.

I also recalled the time I had traveled to Italy and learned to make authentic pasta from a local chef. He showed me how to knead the dough until it was silky smooth and how to shape it into delicate ravioli filled with rich ricotta cheese and spinach. It was a culinary experience I would never forget.

But as I stood in my kitchen, basting the tempeh with the spicy jerk marinade, I knew that this recipe would hold a special place in my heart. It represented a blending of cultures and flavors, a fusion of tradition and innovation. It was a testament to the endless possibilities of cooking and the joy of sharing delicious food with loved ones.

When the Jamaican Jerk Tempeh was finally ready, I couldn't wait to taste it. The spicy aroma filled the room as I plated the dish with a side of fluffy rice and sweet plantains. With a sense of anticipation, I took my first bite and was instantly transported to the sunny shores of Jamaica.

The flavors were bold and vibrant, with a kick of heat from the Scotch bonnet peppers and a hint of sweetness from the cinnamon and nutmeg. The tempeh was perfectly tender and soaked up all the delicious marinade, creating a symphony of flavors in my mouth.

As I savored each bite, I thought about all the recipes I had learned and all the memories I had created in my kitchen. Cooking had always been a source of joy and comfort for me, a way to express my creativity and share my love with others.

And as I finished the last bite of Jamaican Jerk Tempeh, I knew that this recipe would become a new favorite in my collection. It was a reminder of the endless possibilities of cooking and the joy of discovering new flavors and techniques.

I smiled as I cleaned up the kitchen, feeling grateful for all the recipes and experiences that had shaped me into the cook I was today. Cooking was not just about preparing food; it was about creating memories, sharing stories, and connecting with those we love. And with each new recipe I learned, I added another chapter to my culinary journey, a journey that would never truly end.