Jerk Tempeh with Mango Chutney and Blanched Kale

All photography by August Nyson. See all her beautiful work here
Recipe originally printed in the August '18 edition of Women's Lifestyle Magazine. Check it out here

Makes 2 meals

Mango Chutney 
1 large, ripe mango
Juice of 1 lime
½ tsp red pepper flakes
1 tsp freshly grated ginger

1.) Add all ingredients to a food processor or blender
2.) Pulse ingredients together until chunky, but not pureed
3.) Set in refrigerator until service

Jerk Seasoned Tempeh
2 Tbsp Coconut Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
¼ - ½ tsp cayenne, to spice preference
¼ tsp red chili flake
½ tsp Smoked Paprika
½ tsp Allspice
½ tsp salt
¼ tsp black pepper
¾ tsp thyme
¾ tsp dried parsley
½ tsp cinnamon

1 8 Oz package Tempeh, cut into 8 triangles

1.) Add all ingredients to a mixing bowl and whisk to combine well
2.) Heat a generous amount of oil in a sauté pan and sear tempeh on both sides
3.) Coat tempeh on both sides with jerk seasoning mix  

6 Cups destemmed kale
Diced green onion

1.) Bring a large pot water to a boil. Once boiling, submerge kale for 3 minutes, until bright green and tender. Drain and divide between dinner plates.
2.) Place seasoned tempeh triangles on kale
3.) Garnish with mango chutney and green onion


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