Vegan Jerk Tempeh


This is a wonderful vegan dish, low in carbs, high in protein and off the scale in delicious flavor! Whether you’re a vegetarian, vegan, or meat eater, this is a meal everyone will enjoy!








  • 1 small tomato, cut into bite size pieces (as garnish)
  • 1 ripe Avocado, cut into bite size pieced (as garnish)
  • Dash of Sea Salt
  • 2 Tbsp coconut flakes
  • 3 Tbsp water
  • Small bunch of Kale (4 good sized leaves, chopped)
  • 1 small yellow onion, chopped
  • 1/3 cup Doc’s Jamaican Jerk Sauce
  • 1 green hot pepper, optional (I used a cowhorn pepper because they are not super hot, but you can use whatever pepper you like best)
  • 3 green onions
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 pkg organic Tempeh (8oz)


  1. chopped_tempeh Cut Tempeh into ¾ inch cubes and put into a medium mixing bowl.
  2. tempeh_marinatedCover cubed Tempeh with the Doc’s Jamaican Jerk Sauce.
  3. Using kitchen scissors, dice the green onions over the sauce-covered Tempeh, mix well and refrigerate. Let the mixture marinate for 2 to 3 hours.
  4. sauteHeat olive oil in a large frying pan on medium heat.
  5. Add diced yellow onion to hot oil and saute until tender.
  6. Add the marinated Tempeh to the frying pan and mix well with the cooked onion.
  7. saute_marinateSaute the mixture for about 10 minutes, stirring occasionally on medium heat.
  8. Add coconut flakes and stir.
  9. Add the Kale on top of the mixture.
  10. Add 3 Tbsp water over the Kale and cover.
  11. kaleTurn heat to medium-low and let Kale steam, covered for 8 to 10 minutes or until tender, mixing occasionaly.

Serve on a plate with Avocado and uncooked diced Tomato as garnishes!

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