Jerk Tempeh with Rice and Peas and Corn on the Cob

by Sarah
Jerk Tempeh with Rice and Peas

I love the flavour and spice of Jerk seasoned food and really enjoyed the sauce from Jamie Oliver’s 30 Minute Meals recipe.  As I am not likely to have the meal with chicken, I have decided to experiment to find the best alternative that absorbs the flavour and gives a suitable texture.  Having made the seasoning a number of times, I have made my own tweaks to make it suit us and our tastes and to make it vegan.  For the original recipe, check out Jamie’s.

Last night, I went for Tempeh as the basis of the Jerk and it was delicious….I am very much looking forward to the left overs for my lunch today.

Jerk Tempeh with Rice and Peas Ingredients:

2 packets of Tempeh (defrosted if frozen) and ripped into chunks of about 4cm

400g carton of black beans

250g Basmati rice

1 Cinnamon stick

2 Spring Onions

2 Large Corn on the cob with the green husks removed

Olive Oil

600ml Vegetable Stock (I use Kalo)

Jerk Seasoning:

4 Spring Onions

Small bunch of fresh Thyme

3 fresh Bay leaves

1 tsp whole cloves (ground with the other spices with a pestle and mortar)

1 tsp grated nutmeg (ground with the other spices with a pestle and mortar)

1 tsp ground All Spice (ground with the other spices with a pestle and mortar)

6 tbsp Golden RumTempeh in Marinade

6 tbsp White Wine Vinegar

1 tbsp Agave Nectar

2 Red Chilli

1 Green Chilli

4 Cloves of garlic

Method:

Pop the onions,Thyme, Bay Leaves, spice mix (from your pestle and mortar), rum, wine vinegar, Agave Nectar, 3 twists of salt,  de-seeded chillis and peeled garlic cloves into a food processor and blitz until it is a smooth-ish mixture

Heat some oil in a pan and lightly brown the outside of the Tempeh, remove and place in an oven proof tray

Pour the marinade over the Tempeh and move the pieces about to ensure they are all equally coated

Leave to the side to absorb all the delicious flavours

Place an oven shelf at the highest setting that will allow your dish to still fit and heat to 220 degrees Celsius

Wipe the pan that you used to brown the Tempeh and pour in a small amount of Olive Oil

Chop the remaining spring onions and add to the pan with a Cinnamon stick, stir occasionally and let soften

Measure out your rice and add to the pan,stirring to coat with the oil

Make up 600ml Vegetable Stock and add to the rice in the pan

Drain and rinse the Black Beans and add to the pan

Stir the mixture gently and bring to the boil

Reduce the heat cover the pan and leave to simmer for 12 minutes

Check on the Tempeh and turn if they need it

Heat a frying pan with a small amount of olive oil

Cut the corn cobs in half to make 4 and add to the pan

Turning occasionally, heat the corn until is browns on the outside

Once the rice is cooked, remove the lid and gently stir

Serve on a plat with the Jerk Tempeh with a side dish of the corn

If desired, add a pot of plain soya yoghurt for the cooling of very hot chillis

 

Jerk Tempeh with Rice and Peas and Corn on the Cob
Recipe Type: Vegan
Cuisine: Jamaican
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
I love the flavour and spice of Jerk seasoned food and really enjoyed the sauce from Jamie Oliver’s 30 Minute Meals recipe. As I am not likely to have the meal with chicken, I have decided to experiment to find the best alternative that absorbs the flavour and gives a suitable texture. Having made the seasoning a number of times, I have made my own tweaks to make it suit us and our tastes and to make it vegan. For the original recipe, check out Jamie’s.
Ingredients
  • 2 packets of Tempeh (defrosted if frozen) and ripped into chunks of about 4cm
  • 400g carton of black beans
  • 250g Basmati rice
  • 1 Cinnamon stick
  • 2 Spring Onions
  • 2 Large Corn on the cob with the green husks removed
  • Olive Oil
  • 600ml Vegetable Stock (I use Kalo)
  • [b]Jerk Seasoning:[/b]
  • 4 Spring Onions
  • Small bunch of fresh Thyme
  • 3 fresh Bay leaves
  • 1 tsp whole cloves (ground with the other spices with a pestle and mortar)
  • 1 tsp grated nutmeg (ground with the other spices with a pestle and mortar)
  • 1 tsp ground All Spice (ground with the other spices with a pestle and mortar)
  • 6 tbsp Golden RumTempeh in Marinade
  • 6 tbsp White Wine Vinegar
  • 1 tbsp Agave Nectar
  • 2 Red Chilli
  • 1 Green Chilli
  • 4 Cloves of garlic
Instructions
  1. Pop the onions,Thyme, Bay Leaves, spice mix (from your pestle and mortar), rum, wine vinegar, Agave Nectar, 3 twists of salt, de-seeded chillis and peeled garlic cloves into a food processor and blitz until it is a smooth-ish mixture
  2. Heat some oil in a pan and lightly brown the outside of the Tempeh, remove and place in an oven proof tray
  3. Pour the marinade over the Tempeh and move the pieces about to ensure they are all equally coated
  4. Leave to the side to absorb all the delicious flavours
  5. Place an oven shelf at the highest setting that will allow your dish to still fit and heat to 220 degrees Celsius
  6. Wipe the pan that you used to brown the Tempeh and pour in a small amount of Olive Oil
  7. Chop the remaining spring onions and add to the pan with a Cinnamon stick, stir occasionally and let soften
  8. Measure out your rice and add to the pan,stirring to coat with the oil
  9. Make up 600ml Vegetable Stock and add to the rice in the pan
  10. Drain and rinse the Black Beans and add to the pan
  11. Stir the mixture gently and bring to the boil
  12. Reduce the heat cover the pan and leave to simmer for 12 minutes
  13. Check on the Tempeh and turn if they need it
  14. Heat a frying pan with a small amount of olive oil
  15. Cut the corn cobs in half to make 4 and add to the pan
  16. Turning occasionally, heat the corn until is browns on the outside
  17. Once the rice is cooked, remove the lid and gently stir
  18. Serve on a plat with the Jerk Tempeh with a side dish of the corn
  19. If desired, add a pot of plain soya yoghurt for the cooling of very hot chillis

 

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