Jamaican Jerk Tempeh and Vegetables

Name: Jamaican Jerk Tempeh and Vegetables
Cuisine: Jamaican
Ingredients: 1 (28-ounce) can diced tomatoes, undrained; 1 medium-size zucchini, halved lengthwise and thinly sliced; 1 large sweet potato, peeled and diced; 1 medium-size red onion, chopped; Salt; 1 tablespoon wheat-free tamari; 2 teaspoons natural sugar; 1 teaspoon ground cumin; 1 teaspoon ground allspice or cinnamon; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper; 8 ounces tempeh, steamed and cut into 1-inch pieces; 1 teaspoon ground allspice or cinnamon; ½ teaspoon ground coriander; ½ cup vegetable broth; 3 garlic cloves; 1 tablespoon olive oil; 1 tablespoon dark rum (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The heady intensity of Jamaican jerk spices makes this dish especially flavorful, as the spices are readily absorbed by the tempeh. Serve over rice or couscous, with mango chutney and chopped peanuts as accompaniments.

Ingredients

2 teaspoons natural sugar
1 teaspoon dried thyme
1

Americas
Jamaica
Stew
Gluten-free
Vegan

Method

In a small bowl, combine the sugar, thyme, oregano, cumin, allspice, coriander, and cayenne. Add the tempeh and toss to coat.
Heat the oil in a large skillet over medium heat. Add the tempeh pieces (reserving any remaining spice mixture) and cook until lightly browned, about 5 minutes. Add the rum, if using. Remove the tempeh from the skillet and reserve.