Zingy Jerk Tempeh

Someone was recently telling me about eating jerk chicken at a favorite Jamaican restaurant when they were younger.

I researched it, and it turns out the key ingredients to the seasoning are chili, nutmeg, and thyme – not a combination I would have thought to put together.

So I made my own jerk marinade for tempeh and roasted it in a pan until it soaked up all the liquid. It made a very flavorful addition to dinner!


  • 1 package tempeh, chopped into bite-sized pieces
  • 1/2 tsp ginger
  • 1/2 tsp thyme
  • 1/2 tsp nutmeg
  • 1 tsp garlic powder
  • 1 tsp Cajun seasoning or chili powder
  • 1/4 cup tamari
  • 1/4 cup coconut sugar
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar


In a small pan, mix all the marinade ingredients – all the ingredients except the tempeh. Mix well.

Add the tempeh and turn it over in the marinade several times to coat it.

Put the pan on the stove on a low heat, keeping it covered. The marinade will start to bubble and reduce.

Remove the lid to turn the tempeh over every 10 minutes or so, until the liquid is mostly dry and the tempeh smells amazing.

Transfer to a paper towel-lined plate to drain any remaining oil, then serve hot with whatever else is for dinner. We enjoyed it with some rice and veggies.


I watched a talk by Brother Phap Luu today – he said if you don’t know what to teach, you can just tell people:

Do good.

Refrain from harm.

Purify the mind.

These feel like great reminders to live every day.

Do something nice today, don’t do something that might be harmful to yourself or others, and spend some time meditating, or in nature, or reflecting on the wonders of life.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Zingy Jerk Tempeh”

  1. […] nice and golden on top. Serve with the dipping sauce and your favorite side dish (we had some extra jerk chicken lying around). These also make great leftovers the next day. […]

  2. maitricookswithlove Avatar

    So tangy and flavorful!

  3. maitricookswithlove Avatar

    Instagram comment from veganplate: This looks so good!!

    1. maitricookswithlove Avatar

      Thanks so much! 🙂

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