Have I ever mentioned how crazy I am for jerk? This wildly flavorful balance of hot peppers, herbs, spices, brown sugar and tangy onions is so crazy good–and I never even tried it at home until I went vegan. I like it homemade better than any other way.
With this recipe, I suggest you make it worth your while and double or even quadruple the ingredients to either freeze some marinade for later, or do what I did: roast up a ton of tempeh in the oven and store in the freezer for a quick supper or crumbled in dirty rice. Yum!
Jamaican Jerk Tempeh
8 ounces tempeh (Westsoy Brand is preferable), cut crosswise into 8 slices
2 scallions, chopped
2 large cloves garlic, chopped
1/2 cup onion, chopped
2 habanero peppers, stemmed and seeded (or if you can take the heat, level up with scotch bonnets)
2 T lime juice
1 T soy sauce
1 1/2 T olive oil
2/4 T sea salt
1/2 T brown sugar
1/2 T fresh thyme leaves
1 t allspice, ground
1 t black pepper, ground
1/4 t fresh grated nutmeg
1/4 t cinnamon
Puree all marinade ingredients in blender until smooth.
Marinate tempeh slices overnight
Roast in 400 degree oven on a greased, foil-lined pan for 15 minutes. Turn over and roast another 10 minutes or so, until marinade is absorbed and exterior is crisp and dry.