Jamaican Jerk Tempeh & Mango Salsa with Coconut Rice

Name: Jamaican Jerk Tempeh & Mango Salsa with Coconut Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 5 oz tempeh block; 1 tbsp allspice berries; 1 tbsp fresh thyme; 2 cloves garlic; ½ tsp fresh ginger; ½ scotch bonnet or habanero pepper; 1 tbsp brown sugar or maple syrup; 1 tbsp soy sauce or tamari; 2 tbsp lime juice; 1.5 tbsp coconut oil; ⅓ cup coconut milk; ⅓ cup white basmati rice; ⅔ cup vegetable broth; ½ cup fresh mango; 2 tbsp red onion; 1 tbsp cilantro; 2 cups callaloo or spinach; 1 clove garlic; ¼ tsp sea salt; ⅛ tsp black pepper

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Caribbean-inspired tempeh marinated in aromatic jerk spices, served over fragrant coconut rice with a refreshing mango-lime salsa and sautéed callaloo greens. Bold, smoky flavors with tropical brightness.

Ingredients

5 oz tempeh block
1 tbsp allspice berries
1 tbsp fresh thyme
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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