Monday, January 24, 2011

Grilled Jamaican Jerk Tempeh with Veganomicon's Mango and Black Bean Quinoa Salad

We had a delicious dinner Sunday night, with the wonderful company of David's mom (eh-hem, a.k.a. Bella's grandma)! David and I decided we wanted to grill... but what to grill? Well, we love Jamaican jerk chicken, but since I haven't been in the mood for meat, I decided to try out this marinade with tempeh. Oh my goodness, it was DELICIOUS! I have to give a big thank you to a recipe contributor of Allrecipes who created this fabulous marinade! I wouldn't change a thing about it. It is so flavorful! 

This time I steamed the tempeh for 10-15 minutes before putting it into the marinade. The tempeh did not have the slight bitterness that I tasted from my first experience with tempeh when I boiled it. I'm not saying that boiling doesn't work, but that steaming the tempeh seemed to work out better for me. I marinated the tempeh in the Jamaican jerk marinade for 24 hours. The tempeh really soaked up all of the flavors so nicely! I had leftover Jamaican jerk tempeh tonight that I was craving all day!

Jamaican Jerk Tempeh


For the marinade (click for original recipe):
  • 1 bunch (6-8) green onions, chopped
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3/4 cup low sodium soy sauce
  • 1/2 cup distilled white vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons organic brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
For the tempeh:
  • 1 (8-oz) pkg tempeh, quartered diagonally, steamed for 10-15 min and cooled
  1. Combine all of the ingredients for the marinade in a food processor. Process for 15-30 seconds.
  2. Place the tempeh in a ziplock bag, plastic container, or 8"x8" glass dish.
  3. Pour approximately 1/3 of the marinade into the bag, container or dish (whichever you prefer). The remaining marinade can be saved for another use - it freezes well!
  4. Marinate the tempeh, in the refrigerator, for at least 1 hr or up to 24 hrs. The longer the tempeh marinates, the more flavorful it will be!

I love the colors in this salad! Deliciously beautiful!

Since we planned on making such a great main dish, I wanted to find a fun side dish recipe. I took a look in Veganomicon and saw their recipe for quinoa salad. Yum! And geez-oh-man, was it ever so good!

Veganomicon's Quinoa Salad with Black Beans and Mango (with a few minor changes!)

  • 1 cup red quinoa, uncooked
  • 2 cups water
  • 1 mango, peeled and diced
  • 1 red bell pepper, diced
  • 1 bunch scallions, choppped
  • 1 cup fresh cilantro, chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp grapeseed oil
  • 1/4 tsp salt 
  • 1 (15-oz) can black beans, drained and rinsed
  1. In a small pot, bring the quinoa and water to a boil and simmer covered for 15 minutes.
  2. In a medium bowl, combine the mango, red bell pepper, scallions, and cilantro.
  3. Stir in the red wine vinegar, grapeseed oil, and salt.
  4. Add the quinoa and stir until well-combined.
  5. Fold in the black beans.
  6. Keep refrigerated until ready to serve. Best when served at room temperature for more flavor.
  7. Serves 4-6. 
By the way, David and his mom both enjoyed the amazing Jamaican jerk chicken with delicious sides of Veganomcon's quinoa salad, my mom's famous roasted potatoes (which I need to blog about sometime), and grilled veggies with our favorite Bone Suckin' Seasoning! Yummy!!


  1. That salad is really pretty!! And the tempeh looks amazing. I'll have to keep this in mind when I plan my menu next week. :)

  2. Made this tonight - awesome! We used the extra marinade as a sauce on the tempeh and it was outstanding