If you’re a fan of bold, smoky flavors and crave a dish that satisfies without compromising your plant-based principles, this Baked Jerk Tempeh with Mango Slaw is for you. It’s a fiery, tangy, and slightly sweet meal inspired by the legendary flavors of Jamaican jerk seasoning, traditionally used in jerk chicken recipes. Here, we swap the meat for tempeh—bringing a dense, hearty bite and loads of plant-based protein. Paired with a refreshing mango slaw, this is one of those tasty vegetarian recipes that doesn’t feel like a compromise. It’s a vegan jerk recipe that brings the heat, the balance, and the island vibes to your table in under an hour.
Baked Jerk Tempeh with Mango Slaw
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Caribbean, Jamaican
Baking dish or sheet pan Essential for baking the jerk tempeh evenly. Line it with parchment paper for easy cleanup.
Mixing bowls You’ll need at least two—one for the jerk marinade and one for the slaw.
Blender or food processor (optional) If you prefer a smoother jerk marinade, blend the marinade ingredients.
Sharp knife and cutting board For prepping the mango, tempeh, and veggies.
Mandoline (optional) Useful for ultra-thin cabbage and onion slices.
Tongs or spatula For flipping the tempeh during baking.
For the Jerk Tempeh
- 16 oz tempeh sliced into ½-inch thick strips
- 2 tablespoons olive oil
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon grated fresh ginger
- 3 garlic cloves minced
- 1 scotch bonnet pepper finely chopped (use half for less heat)
- 2 teaspoons ground allspice
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon chopped scallions
- 1 tablespoon fresh parsley or cilantro optional
For the Mango Slaw
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large ripe mango julienned
- ½ red bell pepper thinly sliced
- ¼ red onion thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
Prepare the Jerk Marinade
In a medium bowl, whisk together the olive oil, soy sauce, lime juice, apple cider vinegar, brown sugar, ginger, garlic, scotch bonnet, and all the spices and herbs. This blend is the soul of your vegan jerk sauce. For a smoother texture, blend all ingredients in a food processor.
Marinate the Tempeh
Place the sliced tempeh in a shallow dish or sealable bag. Pour the jerk marinade over it, ensuring all pieces are well coated. Let it marinate for at least 15 minutes. For deeper flavor, marinate for up to 24 hours in the fridge.
Bake the Tempeh
Preheat your oven to 375°F (190°C). Place the marinated tempeh strips in a single layer on a parchment-lined baking sheet. Bake for 12 minutes, then flip and bake for another 10-12 minutes until browned and slightly crispy on the edges.
Prepare the Mango Slaw
While the tempeh bakes, combine green cabbage, purple cabbage, mango, red bell pepper, and red onion in a large bowl. In a small bowl, whisk together lime juice, maple syrup, olive oil, salt, and pepper. Toss the dressing into the slaw until evenly coated. Let it sit for 10 minutes to absorb flavors.
Assemble and Serve
Serve the baked jerk tempeh over a bed of mango slaw, or on the side. Garnish with fresh cilantro or parsley if desired. Add lime wedges for an extra zing.
Pairings
This dish pairs beautifully with other Jamaican recipes or tropical-themed sides. Consider serving it alongside coconut rice, grilled plantains, or roasted sweet potatoes. For jerk chicken sides that work well with this vegan version, sautéed callaloo, rice and peas, or even jerk lentils would make hearty additions. For a more fusion approach, try serving it in warm pita pockets or tacos, topped with the mango slaw.
Beverage-wise, opt for something cooling—think coconut water, limeade, or a lightly sparkling pineapple soda. If you're in the mood for a cocktail, a classic rum punch or a ginger beer mojito complements the heat perfectly.
FAQs
1. Can I use tofu instead of tempeh?
Absolutely. Jerk tofu is another great option if you prefer a smoother texture. Make sure to press the tofu first to remove excess water, then cube or slice it before marinating. Bake or pan-fry for the best texture.
2. Is this recipe suitable for high protein meals?
Yes, tempeh is rich in plant-based protein, making this dish a great choice for those looking for high protein vegetarian recipes. A single serving of tempeh can offer up to 20 grams of protein.
3. How spicy is this dish?
Scotch bonnet peppers pack serious heat. If you're spice-sensitive, use only half a pepper or substitute with jalapeño. You can also remove the seeds to cut down the heat. The mango slaw helps balance the spice with its sweetness.
4. What other proteins can I use in a vegan jerk recipe?
Aside from tempeh and tofu, you can try jerk-marinated seitan, roasted chickpeas, or even jerk lentils. Jamaican jerk chickpeas in particular are a crowd-pleasing option and excellent in wraps or bowls.
5. Can I use store-bought jerk marinade?
Yes, but choose wisely. Look for authentic Jamaican jerk seasoning blends or jerk marinade recipes that list fresh herbs and real scotch bonnet peppers. Homemade always offers more control over flavor and spice, but store-bought is convenient.
