- 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/onepvPosted by So Vegan on Sunday, 28 June 2020
Jerk Tempeh BowlBen, So Vegan We use our very own homemade jerk marinade, along with a simple and fresh DIY coleslaw to create this gorgeous bowl Print This
- 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
- 1 bunch of fresh coriander, roughly chopped
- 1 lime, quartered
- 2 spring onion, thinly sliced
- 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.
- 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.
- 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.
- 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.
- 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.