1 8oz Package Tempeh
Veggies of your choice (I used red onions, red peppers, and brussel; sprouts)
2T and 3T Water, separated
1/2 Cup Vinegar of your choice. Malt is more typical, but you could also use apple cider or even white or balsamic.
1/2 Cup of Ketchup
5 Green Onions
4 Cloves of Garlic
1-2 Chile Peppers (Jalapeño, Serrano, or Habanero)
7-8 Sprigs of Fresh Thyme (remove the stems, leaving only the leaves behind)
2T Vegetable Oil
2tsp Black Pepper
2tsp Sugar, Agave, or whatever sweetener you prefer
Optional: Lime slices for serving.
Chop the tempeh into strips or triangles and steam it (directions are explained above).
Wash and chop the veggies.
Heat the rum and 2T of water in a small pan at medium temp. Let it boil for a few minutes, then remove from the heat.
In a food processor: Add the rum/water mixture, the additional water, vinegar, ketchup, garlic, oil, spices, salt, pepper, and sugar (leave out the chiles, green onions, and thyme for now).
Process a few times so that it’s fully mixed.
Add the chiles, onions, and thyme: process for a few minutes, finely chopping the veggies, but without turning them into a paste.
Pour the marinade over your prepped tempeh and veggies.
Let the mixture marinate overnight in the fridge (or at least for 4-5 hours).
Fire up the grill and throw ‘em on!
See more pictures and get more recipe ideas here: http://nowheynocow.com/2013/07/17/jamaican-me-crazy-tempeh/