Jamaican Jerk-Spiced Tempeh Nuggets, reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson. Robin says that this combination of spices is popular in Jamaica and adds that this vegetarian and vegan tempeh recipe could be served either as an hors d'oeuvres or as a main dish.
Ingredients:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sugar or natural sweetener
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground ginger
- 1/4 tsp cayenne
- 1/2 tsp dried thyme
- 1 8 ounce package tempeh, cut into cubes
- 2 tbsp cold-pressed canola oil
Preparation:
Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.
Place the tempeh in a saucepan of boiling water. Reduce heat to low and simmer for 30 minutes.
Drain the tempeh and pat it dry.
Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes. Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.
Recipe for Jamaican Jerk-Spiced Tempeh Nuggets, reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson.
