• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Creamy Aubergine Dip
Homemade Cinnamon + Raisin Bagels
Cauliflower Tikka Wraps
Sugar Free Carrot Cake
Aubergine Milanese With Spaghetti
High Protein Spinach Pasta
High Protein Edamame On Toast
Sesame Crusted Tofu + Ginger Slaw
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

Jerk Tempeh Bowl

by Ben, So Vegan June 26, 2020November 22, 2021
June 26, 2020November 22, 2021
Vegan Jerk Tempeh Bowl Recipe
  • Use a shallow dish when you marinade the tempeh. Ideally you want the tempeh on one layer and totally covered in the marinade so as much flavour as possible soaks into it.
  • The tempeh should still be quite moist and the coleslaw gives the dish a really fresh vibe, but you can also serve this with a sauce such as BBQ sauce.
  • You can simplify this recipe using a pre-made jerk marinade. There are some great brands out there and we use them from time-to-time, but nothing quite beats making it homemade.
  • You can make this gluten-free by using gluten-free breadcrumbs, as well as tamari instead of soy sauce.

Jerk Tempeh Bowl 🇯🇲 We’re planting a tree in the Amazon for every pre-order of our new cookbook ONE POT VEGAN! Order yours today 👉 sovegan.co/onepv

Posted by So Vegan on Sunday, 28 June 2020

Vegan Jerk Tempeh Bowl Recipe

Jerk Tempeh Bowl

Serves: 4 people Prep Time: 15 minutes, plus marinating Cooking Time: 25 minutes 25 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Jerk Tempeh Bowl Recipe 400g / 14.1oz tempeh, sliced into triangles
  • 80g / 2.8oz panko breadcrumbs (or use gluten-free breadcrumbs)
  • 2 tsp all-purpose seasoning
  • plain flour, for coating
  • plant-based milk, for coating
  • 2 ripe plantain, peeled and sliced
  • 1cm thick vegetable oil

For the jerk marinade:

  • 1 thumb of fresh ginger, peeled
  • 4 garlic clove, peeled
  • 1 scotch bonnet pepper, seeds removed
  • 3 spring onion, roughly chopped
  • 1 tbsp fresh thyme leaves
  • 1.5 tbsp maple syrup
  • 2 tbsp light soy sauce (or tamari for gluten-free)
  • salt + pepper
  • 1/2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 1 lime, juice only
  • 2 tbsp water

For the coleslaw:

  • 120g / 4.2oz white cabbage, thinly sliced
  • 120g / 4.2oz red cabbage, thinly sliced
  • 2 medium carrot, sliced into batons
  • 1 lime, juice and zest

For the coconut rice and peas:

  • 200g / 7oz basmati rice, rinsed
  • 1 x 400g / 14.1oz tin of kidney beans, drained and rinsed
  • 1 x 400ml / 14 fl.oz tin of light coconut milk

To serve:

  • 1 bunch of fresh coriander, roughly chopped
  • 1 lime, quartered
  • 2 spring onion, thinly sliced

Method

  1. Transfer all the jerk marinade ingredients to a small blender and blend until smooth. Add the tempeh to a dish and pour over the marinade, then use your hands to mix the tempeh until every piece is covered in the marinade. Cover and leave in the fridge for at least 2 hours.
  2. When the tempeh is ready, transfer the panko breadcrumbs to a plate and mix in the all-purpose seasoning. Next add the flour to a separate plate and transfer the plant-based milk to a shallow bowl.
  3. Preheat the oven to 180°C / 356°F fan-assisted. Coat the tempeh first in the flour, then dip it in the milk until it’s fully coated, before rolling it in the breadcrumbs until it’s fully coated. Repeat until all the tempeh is covered in breadcrumbs. Transfer the breaded tempeh to a large baking tray. Transfer the plantain to a bowl and lightly drizzle with vegetable oil, then add it to the baking tray. Bake the tempeh and plantain for 25-30 minutes.
  4. Meanwhile, add the basmati and kidney beans to a saucepan and pour in the light coconut milk along with 2 tbsp of water. Add a pinch of salt and give everything a stir. Bring to a gentle boil, then lower and simmer with the lid on for 10-15 minutes or until the rice is cooked. Combine the coleslaw ingredients with pinches of salt and pepper in a bowl, then leave to one side.
  5. When everything is ready, add the rice to the bowls, followed by the coleslaw, coriander, breaded jerk tempeh and plantain. Top with the spring onion and squeeze over fresh lime to finish! Epic.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
4 Comments
0
FacebookTwitterGoogle +Pinterest
Previous post
Pistachio + Cardamom Lemon Drizzle Cake
Next post
How To Make Vegan Whipped Cream

You may also like

Cauliflower Tikka Wraps

May 29, 2023

Aubergine Milanese With Spaghetti

May 18, 2023

High Protein Spinach Pasta

May 2, 2023

Sesame Crusted Tofu + Ginger Slaw

April 25, 2023

Pulled Mushroom Banh Mi

March 27, 2023

Mexican Style Salad Bowl

March 5, 2023

One Pan Gnocchi Pesto Bake

February 21, 2023

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

4 Comments

Ella June 28, 2020 - 8:23 am

Do you have a video for this one?

Reply
Ben, So Vegan June 28, 2020 - 3:28 pm

Hey Ella! We do indeed. Just uploaded it and embedded it in the recipe. Thanks!

Reply
Pam M June 29, 2020 - 1:57 am

What is scotch bonnet?

Reply
Ben, So Vegan June 30, 2020 - 12:27 pm

Hey Pam. A scotch bonnet is a type of chilli pepper which is commonly used in Caribbean food.

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    High Protein Spinach Pasta

    May 2, 2023
  • 2

    Sugar Free Carrot Cake

    May 26, 2023
  • 3

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Homemade Pea Milk

    May 19, 2020

Tweets

Missing consumer key - please check your settings in admin > Settings > Twitter Feed Auth
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact