Jamaican Jerk Tempeh Recipe - Cooking Index
Jamaican Jerk Tempeh Recipe - Cooking Index
When preparing chile peppers, such as habanero, wear plastic gloves so the volatile oils will not get on your skin. Also be sure to clean the cutting board and knife well before proceeding with recipe.
Courses: Main Course, Vegetarian| 3 tablespoons | 45ml | Garlic cloves - minced (large) |
| 1/4 cup | 23g / 0.8oz | Minced fresh ginger |
| 1/4 cup | 59ml | Thinly-sliced scallions - white and light |
| Green parts | ||
| 1/2 | Habanero chile - seeded, minced (small) | |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Ground allspice |
| 1 1/2 teaspoons | 7.5ml | Dried thyme |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 3/4 cup | 177ml | Apricot juice |
| 2 tablespoons | 30ml | Pure maple syrup |
| 2 | Tempeh - (8 oz ea) - each cut cross-wise | |
| Into 10 thin strips |
Preheat oven to 350 degrees. Prepare marinade: In medium bowl, whisk together all ingredients except tempeh. Pour into large, shallow baking dish.
Add tempeh, turning to coat. Cover and bake, 40 minutes. Remove from oven and let stand 5 minutes before serving.
This recipe yields 6 servings.
Per Serving: 229 Cal; 15g Prot; 10g Total Fat (1 Sat. Fat); 23g Carb.; 0mg Chol; 541mg Sod.; 1g Fiber.
Source:
Vegetarian Times, April 2001
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