Yalonda's jerk tempeh with coconut rice and plantains from Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit (page 229) by Dominick Thompson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut rice and plantains

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño peppers for Scotch bonnet peppers, reduced-sodium soy sauce or tamari for liquid amino acids, fresh thyme leaves for dried thyme, and avocado oil or grapeseed oil for neutral oil; Tempeh marinates at room temperature for at least 30 minutes and up to 1 hour.

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