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Print this Recipe    Jerk Tempeh

Jamaican Jerk Tempeh

4 scallions, chopped
1 small yellow onion, chopped
1 teaspoon finely chopped Scotch bonnet pepper or other chile pepper
1/4 cup soy sauce, (reduced sodium or regular)
1/4 cup red wine vinegar
1 1/2 to 2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon ground thyme or 1 tbsp fresh
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pound tempeh, cut into 1/2" cubes
leaf lettuce

Preheat oven to 375 F.

Combine all ingredients except tempeh and lettuce in blender or
food processor. Process 10-15 seconds at high speed.

Place tempeh in a 9x13-inch baking casserole or baking pan and
cover with sauce. Bake until tempeh is browned, 10-15 minutes.

To serve, remove tempeh from sauce and place on a serving plate
lined with leaf lettuce. Serve remaining sauce as a dip.

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