RecipesVegetarian and Vegetables

Vegan Jerk Tempeh Skewers with Coconut Yoghurt Dip Recipe

“These incredible vegan jerk tempeh skewers are spicy, bursting with flavour and perfect for the BBQ.

Dairy Free
Gluten Free
Vegan
Vegan Jerk Tempeh Skewers with Coconut Yoghurt Dip Recipe
Print & share:
Print:

Ingredients

For the jerk tempeh skewers
  • 200-250g tempeh
  • 5 tsp Steenbergs organic jamaican jerk seasoning
  • 3 tbsp soy sauce/tamari
  • 60g ketchup
  • 1 tbsp coconut palm sugar/brown sugar (omit if using a high sugar ketchup)
  • 2 green, red or yellow pepper
  • 1 white onion
  • 16 cherry tomatoes
For the coconut yoghurt dip
  • 2 tbsp Steenbergs yoghurt dressing mix
  • 250g vegan coconut yoghurt
Jerk sauce for drizzling & dipping
  • 120g ketchup
  • 5 tsp Steenbergs organic Jamaican jerk spice (less if you don't like so much spice)
  • 250ml water
  • 1 tbsp sugar (omit of using a high sugar ketchup)
  • 1 lime, juiced (or 2 tbsp apple cider vinegar)
To serve
  • Vegan Jamaican roti or wraps
  • Fresh green salad leaves
  • Fresh herbs (especially coriander or parsley)

“These incredible vegan jerk tempeh skewers are spicy, bursting with flavour and perfect for the BBQ. Super quick and easy to make using Steenbergs Jamaican Jerk Spice. Tempeh is a brilliant vegan protein for skewers; it’s ‘meaty’ as well as healthy. The skewers are best served in wraps with extra Jamaican Jerk sauce for drizzling, and a delicious cooling coconut yoghurt dip, made with Steenbergs Yoghurt Dressing Herb Mix.”

Many thanks to The Vegan Larder for this delicious recipe. 

Method

01
To make the jerk tempeh
02
Cut the tempeh into cubes / chunks (sides should be around 1cm in length but tempeh comes in various shaped blocks so no need for these sizes to be perfect!). You can also buy tempeh pieces in jars already cubed.
03
Combine Steenbergs Jamaican Jerk spice, soy sauce, ketchup and coconut palm sugar in a big-ish tupperware (or use a large bowl). Mix well.
04
Add the tempeh pieces and make sure they are covered with the marinade. Do this carefully so as not to break the tempeh. Put the lid on the tupperware (or cover the bowl) and put in the fridge for at least an hour to marinate. The longer the better, such as overnight.
05
Once the tempeh has had time to marinate, remove from the fridge.
06
Cut up your pepper into chunks, as well as the onion.
07
Make up your skewers; no rule about how you should do this. We did about 3 pieces of tempeh per skewer, mixed with pieces of bell pepper, pieces of onion and 2 or 3 cherry tomatoes.
08
If there is any marinade leftover once the skewers are made, just spoon it out the container and put it on the tempeh pieces.
09
BBQ the skewers for the tastiest results! Or you can cook for 25-30 minutes in the oven at 200C, which also tastes fab!
10
To make the Jerk sauce for extra drizzling and dipping
11
Place all the ingredients in a medium saucepan.
12
Put on a medium heat until it comes to the boil. Turn the heat down low and simmer for a further 10 minutes.
13
To make the Coconut Yoghurt Dip1. Combine the yoghurt and Steenbergs Yoghurt Dressing spice mix in a bowl, ready to serve.
14
To Serve:
15
Take a Jamaican Roti wrap (or any other wrap) and place one jerk tempeh skewer on top (take out the actual skewer).
16
Add green salad and fresh herbs on top.
17
Drizzle with the jerk sauce and the yoghurt dip.
18
You can either eat it by tearing off pieces of roti and having with the various toppings, or rolling the roti up and having it as a wrap. Either way is delicious!
19
NotesIf you don’t want to have jerk tempeh in skewer form, you can fry the chunks in a little oil and add to a roti wrap.