Tasty, I added a block of tofu to up the protein content
Ingredients
Jerk-spiced Tempeh
8 ounces tempeh
3 tablespoons soy sauce
2 tablespoons oil
1/4 cup dark brown sugar
1 teaspoon ground ginger
3/4-1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 medium sweet onion- Vidalia, Walla walla etc
hot sauce - your choice
2 cloves garlic cloves, peeled and quartered
West Indian Pumpkin
oil
1 onion, chopped
1 large green pepper, diced
1 15 ounce can diced tomatoes
1/2-1 cup unseasoned tomato juice or water
3-4 tablespoons marinade reserved from the tempeh
1-2 teaspoons curry powder
1/4 teaspoon cinnamon
1/8-1/4 teaspoon ground cloves
1/2 teaspoon salt
2 1/2 pounds Caribbean pumpkin (Calabaza) or butternut squash, peeled, cut in 3/4 inch cubes
Directions
1. With a fork, deeply prick the tempeh about 20 times on each side. Cut into 1/2-inch dice. Set aside. 2. In a blender, combine the soy sauce, oil, brown sugar, garlic, ginger, thyme, allspice, pepper, salt, and onion. Puree until very smooth, about 1 minute. Add hot suace to taste. Reserve 1/4 cup of the marinade. 3. Pour half of the remaining marinade into a storage container. Add the diced tempeh. Pour the rest of the marinade on top. Cover, then shake gently to coat the tempeh evenly.. Set aside for 15 minutes (or refrigerate overnight). 4. While the tempeh is marinating, prepare the curried pumpkin: Heat the oil in a large, heavy saucepan. Cook the onion and green pepper over medium heat, stirring frequently until softened, 4 to 5 minutes. Stir in the tomatoes, 1/2 cup tomato juice, 3 tablespoons of the reserved tempeh marinade, and the smaller amounts of curry, cinnamon, cloves, and salt. Stir in the pumpkin. Cover and simmer, stirring occasionally, until the pumpkin is tender, 20 - 25 minutes, During this time, adjust the seasoning by adding more marinade and spices if you wish. Add more tomato juice or water if the sauce becomes too thick. 5. While the pumpkin is cooking, preheat the oven to 425 degrees. Brush a large nonstick baking sheet or roasting pan with oil (if not nonstick, line with oiled foil and spray with nonstick spray, too). Spread the marinated tempeh in the pan ina one layer. (It's okay if some of the unabsorbed marinade ends up in the pan.) Bake until the color deepens and top of each piece feels fairly dry and is no longer sticky to the touch, 10 -12 minutes. (Do not cook the tempeh longer than 12 minutes, as it will dry out.) To serve, spoon the curried pumpkin onto dinner plates and set the jerk-spiced tempeh on top.
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