Dinner · Caribbean
Jerk tempeh with rice and peas
Spiced grilled tempeh served with coconut rice and kidney beans.
- Serves
- 3
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 240 g tempeh, sliced
- 1 tsp ground allspice
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 200 g white rice, uncooked
- 240 ml canned coconut milk
- 180 ml water
- 150 g canned kidney beans, drained and rinsed
- 2 scallions, sliced
- 1/2 tsp dried thyme
Method
Toss the tempeh slices with jerk seasoning, lime juice, and vegetable oil, and let marinate for 10 minutes.
Combine the rice, coconut milk, water, kidney beans, scallions, and thyme in a saucepan and bring to a boil.
Reduce the heat, cover, and simmer for 18 minutes until the rice is tender and the liquid is absorbed.
Meanwhile, heat a skillet over medium-high heat and cook the tempeh for 3 to 4 minutes per side until charred.
Fluff the rice and peas with a fork.
Serve the jerk tempeh alongside the rice and peas.