Jerk-Style Tempeh Stew

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Jerk-Style Tempeh Stew


Prep time20 minutes
Cooking time20 minutes
Total time40 minutes


This dish pairs well with tart flavors, so give it a try with grilled pineapple, rice seasoned with cilantro and lime, or a tangy citrus slaw with fennel or jicama. Like it spicy? Double up on the sriracha sauce!


2 tablespoons
vegetable oil
1 cup
onion (diced)
1/2 cup
carrot (chopped)
1/2 cup
celery (chopped)
1 tablespoon
ginger, fresh (minced)
2 tablespoons
pepper, jalapeño (minced)
1 tablespoon
garlic (minced)
1/2 teaspoon
red pepper flakes (crushed)
1 tablespoon
cumin, ground (ground)
1 tablespoon
coriander, ground (ground)
1/2 tablespoon
black pepper (cracked)
2 teaspoons
allspice, ground
2 cups
tempeh (cut into 1/2 inch cubes)
2 cups
sweet potato (diced)
3 cups
2 cups
tomato, diced
2 cups
tomato sauce
1 tablespoon
3 tablespoons


In a large pot, heat the oil over high heat. Add the onion, carrots and celery and sauté 3 minutes, then add the ginger and jalapeños and cook for 2 more minutes. Next, add the garlic, spices, tempeh and sweet potatoes and sauté 2 minutes. Pour in the water, cover and bring to a boil. Reduce heat to medium and boil 5 minutes. Add the diced tomatoes, tomato sauce, sriracha sauce and sugar and simmer 15 minutes until the sweet potatoes are tender.


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