I have been craving jerk chicken recently. Being a vegan though, the chicken part is off the menu! I could use some pretend chicken, but I have been trying to get more into tempeh in the past few weeks, a slightly healthier and less processed version of tofu.
Jerk sauce goes super well with tempeh for a couple of reasons. Mainly, and let’s be honest here, tempeh is not a flavour most people (anyone) can get used to so disguising it with a beautiful and mindblowingly hot sauce is a great way to use it.
I have also recently purchased a vitamix. Without getting too much into it, it has changed my life. I can make sauces like this without any preparation, just wash the veg and chuck it in. If you have not remortgaged your house to get one though, a standard blender, or even food processor will work, you will just have to put in a bit of elbow grease to make it happen.
Finally, I have stupidly started lifting weights. I read somewhere that vegans cannot get enough protein to properly build muscle and knowing that is complete bullshit, I am stubbornly going to turn myself into Arnold on steroids to prove this person wrong. They will never know but I will! Haha. My point is, I am going to be concentrating a lot more on high quality, high protein and where possible, low fat recipes on here. I will also be including nutritional information like some people have asked….
Get it into ya!
- Calories: 397
- Fat: 22.9g
- Sat Fat: 3.4g
- Carbs: 20.4
- Protein: 27.5g
- 300g package tempeh, cut widthways into 8 pieces
- ½ onion, roughly chopped
- 3-4 Spring Onions, roughly chopped
- 2 small hot red chillies and 1 red chilli pepper, roughly chopped (you can use scotch bonnets if you can get them, those buggers give a good kick!)
- Thumb-sized piece ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 teaspoons brown sugar
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons tamari/low sodium soy sauce
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice
- Salt and pepper
- Add all the ingredients except for the tempeh to a food processor, or even better , a blender, or even even betterer, a high powered blender. I used a vitamix so didn’t have to chop any of the veg first, if you don’t have a high powered blender, chop the veg and stir half way to make it as liquefied as possible. Blitz until you have a nice liquidy paste
- Put the tempeh pieces in a 20cm x 20cm baking tray and pour the liquid over. Cover with aluminium foil and marinate in the fridge for at least an hour. I like to do it over night so the tempeh really takes the flavour
- When marinated, preheat your oven to 180 degrees Celsius
- Put the baking tray in (still covered) and bake for 30 minutes
- Take the foil off, turn the tempeh over, put the foil back on and bake for another 30 minutes
- Remove the foil, turn the tempeh and cook uncovered for a further 10 – 15 minutes. During this time, the marinate will mysteriously thicken and you will be left with amazing, and exceptionally hot, jerk tempeh slices
- I usually serve this with a chopped salad or as I did here, some quinoa/beans cooked in coconut milk and a cooling mango salsa (recipe to come)
- Get it into ya!
Red Hot Chili Peppers “One Hot Minute”
At the time of writing this, the Chili Peppers have just performed “Aeroplane” from their “One Hot Minute” album. This is great news for any older Chilis fan as they have not touched any Navarro related material for decades.
I personally believe this album is greatly underrated. Yes, at times it feels like Navarro has purchased a how to play funk book and based his playing on that, but when allowed to go with his natural, alternative playing, he is amazing. One of the best.
I highly recommend this album.