Jamaican Tempeh Nuggets

Enjoy these tasty bites as an hors d’oeuvre or main course. The zesty jerk spice mixture is also good on grilled vegetables.

Makes about 36 pieces

What You Need:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon allspice
  • 1/4 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne
  • Two 8-ounce packages tempeh
  • 2 tablespoons olive oil

What You Do:

  1. Mix garlic, allspice, thyme, nutmeg, salt, pepper, oregano, and cayenne in a shallow bowl and set aside.
  2. Poach the tempeh in a saucepan of simmering water for 10 minutes. Drain and pat dry. Cut tempeh into 1-inch cubes. Spray the tempeh with olive oil cooking spray and add to the spice mixture, turning to coat all over with the spices.
  3. Heat oil in a large skillet over medium heat. Add tempeh and cook, turning occasionally, until browned on all sides, about 10 minutes. Serve hot.

 Comments

More Recipes

Sweet Cashew Spread

With its slight hint of cinnamon, we know you’ll be sweet on this versatile cashew spread.
Read More »

Grilled Vegetable Pizza

Celebrate the warm days of summer with perfectly grilled veggie pizza.
Read More »

Peanut Noodle Salad

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.
Read More »

Seasonal Berry Cobbler

This stunning, summer treat is the perfect dessert for Fourth of July cookouts and picnics, and pairs perfectly with a dollop of Vanilla Bean Whipped Crème.
Read More »

Dijon Macaroni Salad

Spice up your Fourth of July barbecue with the perfect macaroni salad.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »