Jerk Tempeh Salad Recipe
8 ounces (227 g) tempeh, simmered
½ cup (80 g) chopped red onion
1 scotch bonnet or habanero pepper, stem and seeds removed
3 tablespoons (45 ml) olive oil, divided 2 tablespoons (30 ml) vegetable broth 1 tablespoon (15 ml) fresh lime juice
1 tablespoon (20 g) pure maple syrup
½ inch (1.3 cm) piece fresh ginger root, peeled
3 cloves garlic
¼ teaspoon fine sea salt
Pinch of ground black pepper
Non-stick cooking spray
¼ cup plus 2 tablespoons (68 g) chopped fresh mango
¼ cup (36 g) chopped red bell pepper
3 tablespoons (18 g) chopped scallion
2 tablespoons (15 g) minced celery
1 tablespoon (9 g) minced jalapeño, or to taste
2 teaspoons minced fresh thyme
⅓ cup (75 g) vegan mayonnaise, more if needed
1 teaspoon red wine vinegar
1Cut the tempeh into ½-inch (1.3 cm) cubes.
2Combine the onion, scotch bonnet, 1 tablespoon (15 ml) olive oil, and the broth through the black pepper in a small blender. Blend until smooth. Pour the marinade into a shallow container. Add the tempeh cubes and coat them with the marinade. Stir the cubes occasionally. Cover, and marinate in the refrigerator for 12 hours, or up to 2 days.
3Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 9 x 13 inch (22 x 33 cm) glass baking dish with cooking spray.
4Pour the tempeh and marinade into the baking dish. Bake for 15 minutes, and then remove from the oven. Stir in the remaining 2 tablespoons (30 ml) olive oil and return the tempeh to the oven to bake for 30 minutes longer or until slightly crisp. Let the tempeh cool completely before continuing.
5Combine the tempeh and remaining ingredients in a medium-size bowl. Stir well, cover, and refrigerate for at least 30 minutes, or up to 2 days before serving. When serving, stir in extra mayonnaise, if needed, and taste and adjust the seasonings.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.