Vegan Jerk Tempeh Skewers with Herby Yoghurt Dip
These delicious jerk tempeh skewers are spicy, full of flavour and an incredibe vegan meat replacement. We suggest serving with a herby yoghurt dip which gives a lovely cooling contrast to the jerk spice.
Servings: 4 people
Calories: 222kcal
Equipment
Ingredients
Jerk Tempeh Skewers
- 200-250 g tempeh (or standard block of tempeh)
- 5 teaspoon Jamaican Jerk spice (we use Steenbergs) add more for extra spice!
- 3 tablespoon soy sauce (or use tamari for gluten free)
- 60 g ketchup (¼ cup)
- 1 tablespoon coconut palm sugar (or brown sugar) omit if using a high sugar ketchup
- 2 green, red or yellow peppers (capsicum)
- 1 white onion
- 16 cherry tomatoes
Coconut Yoghurt Dip
- 2 tablespoon yoghurt dressing mix (we use Steenbergs, or you can add a mix of dried mint and oregano)
- 250 g vegan coconut yoghurt (1 cup)
Jerk Sauce for extra drizzling and dipping (optional)
- 120 g ketchup (½ cup)
- 5 teaspoon Jamaican jerk spice mix (we use Steenbergs) use less if you can’t handle so much spice
- 250 ml water (1 cup)
- 1 tablespoon coconut palm sugar (or brown sugar) omit if using a high sugar ketchup
- Juice of 1 lime (or 2 tablespoon apple cider vinegar)
Extras for serving
- Vegan Jamaican Roti (or wraps)
- Fresh green salad leaves
- Fresh herbs (we love coriander or parsley with this)
Instructions
Jerk Tempeh Skewers
- Cut the tempeh into cubes / chunks (sides should be around 1cm in length but tempeh comes in various shaped blocks so no need for these sizes to be perfect!). You can also buy tempeh pieces in jars already cubed.
- Combine the Jamaican Jerk spice, soy sauce, ketchup and coconut palm sugar in a big-ish tupperware (or use a large bowl). Mix well.
- Add the tempeh pieces and make sure they are covered with the marinade. Do this carefully so as not to break the tempeh. Put the lid on the tupperware (or cover the bowl) and put in the fridge for at least an hour to marinate. The longer the better, such as overnight.
- Once the tempeh has had time to marinate, remove from the fridge.
- Cut up your pepper into chunks, as well as the onion.
- Make up your skewers; no rule about how you should do this. We did about 3 pieces of tempeh per skewer, mixed with pieces of bell pepper, pieces of onion and 2 or 3 cherry tomatoes.
- If there is any marinade left over once the skewers are made, just spoon it out the container and put it on the tempeh pieces.
- BBQ or grill the skewers for the tastiest results! Or you can cook for 25-30 minutes in the oven at 200°C (400°F or Gas Mark 6), which also tastes fab!
Jerk Sauce for extra drizzling and dipping (optional)
- Place all the ingredients in a medium saucepan.
- Put on a medium heat until it comes to the boil. Turn the heat down low and simmer for a further 10 minutes.
Coconut Yoghurt Dip
- Combine the yoghurt and Yoghurt Dressing mix in a bowl, ready to serve.
To serve
- Take a roti wrap (or any other wrap) and place one jerk tempeh skewer on top (take out the actual skewer).
- Add green salad and fresh herbs on top.
- Drizzle with the jerk sauce and the yoghurt dip.
- You can either eat it by tearing off pieces of roti and having with the various toppings, or rolling the roti up and having it as a wrap. Either way is delicious!
Notes
If you don’t want to have jerk tempeh in skewer form, you can fry the chunks in a little oil and add them to a roti wrap!
Nutrition
Calories: 222kcal | Carbohydrates: 33g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1190mg | Potassium: 707mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2435IU | Vitamin C: 100mg | Calcium: 89mg | Iron: 3mg