JERK TEMPEH SALAD

SERVES 6 PORTIONS

8 ounces (227 g) tempeh, simmered

1⁄2 cup (80 g) (2.8oz) chopped red onion

1 scotch bonnet or habanero pepper, stem and seeds removed

3 tbsp (45 ml) olive oil, divided

2 tbsp (30 ml) vegetable broth

1 tbsp (15 ml) fresh lime juice

1 tbsp (20 g) (0.71oz) pure maple syrup

1⁄2 inch (1.3 cm) piece fresh ginger root, peeled

3 cloves garlic

1⁄4 tsp fine sea salt

Pinch of ground black pepper

Non-stick cooking spray

1⁄4 cup plus 2 tbsp (68 g) (2.4oz) chopped fresh mango

1⁄4 cup (36 g) (1.3oz) chopped red bell pepper

3 tbsp (18 g) (0.63oz) chopped scallion

2 tbsp (15 g) (0.53oz) minced celery

1 tbsp (9 g) (0.32oz) minced jalapeño, or to taste

2 tsp minced fresh thyme

1⁄3 cup (75 g) (2.6oz) vegan mayonnaise, more if needed

1 tsp red wine vinegar

NUTRITIONAL VALUES

Calories: 190kcal
Fat: 13.8g (10.4g S.Fat)
Carbs: 16.4g
Protein: 2.4g
Sugar: 3.1g
Sodium: 7mg

METHOD

Cut the tempeh into 1/2-inch (1.3-centimeter) cubes.

In a small blender, combine the onion, scotch bonnet, 1 tbsp (15 ml) olive oil, broth, and black pepper. Blend until completely smooth. Fill a shallow container halfway with marinade. Add the tempeh cubes to the marinade and toss to coat. Stir the cubes every now and then. Marinate in the refrigerator for 12 hours or up to 2 days, covered.

Preheat the oven to 400°F (200°C, or gas mark 6). Cooking spray a 9 x 13 inch (22 x 33 cm) glass baking dish.

Fill the baking dish halfway with tempeh and marinade. Bake for 15 minutes before removing from the oven. Return the tempeh to the oven for 30 minutes more, or until slightly crisp, and stir in the remaining 2 tbsp (30 ml) olive oil. Allow the tempeh to cool completely before proceeding.

In a medium-sized mixing bowl, combine the tempeh and remaining ingredients. Stir well, cover, and place in the refrigerator for at least 30 minutes or up to 2 days before serving. When ready to serve, add more mayonnaise if desired, and taste and adjust the seasonings.