Ingredients
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8 ounces (1 block) of tempeh, sliced into 1/2-inch thick strips
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2 tablespoons olive oil
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2 tablespoons tamari or soy sauce (gluten-free if needed)
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2 tablespoons lime juice
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2 cloves garlic, minced
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1 tablespoon brown sugar or coconut sugar
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2 teaspoons dried thyme
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2 teaspoons allspice
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper (adjust to your spice preference)
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1 Salt and black pepper to taste
Directions
Adjust the level of cayenne pepper to suit your spice preference. You can also add a splash of extra lime juice for a zesty kick.
Steps
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1
Done
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In a bowl, whisk together the olive oil, tamari or soy sauce, lime juice, minced garlic, brown sugar, dried thyme, allspice, paprika, cayenne pepper, ground cinnamon, ground nutmeg, ground cloves, salt, and black pepper to create the jerk marinade. |
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2
Done
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Place the tempeh slices in a shallow dish and pour the jerk marinade over them. Ensure the tempeh is well coated on both sides. Cover the dish and refrigerate for at least 30 minutes, or overnight for more flavor. |
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3
Done
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Preheat your grill, grill pan, or skillet over medium-high heat. Lightly oil the surface to prevent sticking. |
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4
Done
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Remove the marinated tempeh slices from the refrigerator and place them on the hot grill or pan. Cook for about 3-4 minutes on each side, or until they are nicely grilled with grill marks and slightly crispy on the outside. |
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5
Done
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Once cooked, remove the Vegan Caribbean Jerk-Spiced Tempeh from the heat. |
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6
Done
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Serve hot with your choice of Caribbean sides, such as coconut rice and peas, fried plantains, or a fresh tropical salsa. |
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7
Done
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Enjoy the flavors of the Caribbean with this tasty vegan dish! |
