Spicy Jamaican jerk tempeh with sautéed greens and mango salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Jamaican jerk tempeh with sautéed greens and mango salsa

Spicy Jamaican jerk tempeh with sautéed greens and mango salsa

Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan, Diabetes-Friendly, Spicy, Protein Plus

2 Servings, 680 Calories/Serving

35–50 Minutes

Paired with a cooling mango salsa, this lively Jamaican-inspired tempeh dish is both gluten-free and dairy-free, but most definitely full of bright tropical flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • 1 organic red onion
  • 2 ounces roasted red peppers
  • 1 organic mango
  • 1 organic lime
  • ½ teaspoon dried dill
  • Sunbasket spicy Jamaican jerk simmer sauce base (gluten-free tamari - canola oil - garlic - ginger - coconut sugar - allspice - onion powder - chili powder - cayenne - nutmeg - cinnamon)
  • 5 ounces organic chopped chard or other leafy greens

Nutrition per serving

Calories 680, Total Fat 39g (50% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 690mg (30% DV), Total Carb. 62g (23% DV), Fiber 17g (61% DV), Total Sugars 33g (Incl. 3g Added Sugars, 6% DV), Protein 26g
Contains: Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

  • Pat the tempeh dry with a paper towel. Crumble or cut the tempeh into ¼-inch pieces.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Season with salt and pepper. Wipe the pan dry.
While the tempeh cooks, prepare the mango salsa.

2

Make the mango salsa

  • Peel and thinly slice enough onion to measure ¾ cup [1 cup] for the chard. Finely chop enough of the remaining onion to measure ¼ cup [½ cup] for the salsa.
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Cut the fruit into ¼-inch pieces.
  • Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest and juice 1 lime; cut 1 lime into wedges.]
In a medium bowl, stir together the finely chopped onion, roasted red peppers, mango, dill, lime zest, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

3

Crisp the tempeh; warm the sauce

  • In a small bowl, stir together the spicy Jamaican jerk simmer sauce base and ¼ cup [½ cup] water.
In the same pan used to soften the tempeh, warm 1 to 3 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until golden brown and crisp, 3 to 5 minutes. Stir in the jerk simmer sauce, season with salt and pepper, and cook until heated through, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

4

Cook the chard

In the same pan used for the tempeh, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Working in batches if needed, stir in the chard and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chard to individual plates and top with the tempeh and sauce. Spoon on the mango salsa and serve with the lime wedges.
Kids Can!
  • Crumble the tempeh.
  • Measure the water for the tempeh.
  • Measure the onion.
  • Juice the lime.
  • Stir the mango salsa.
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