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Jerk-Inspired Veggie Grill with Mango Ginger Sauce

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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
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Ingredients

Mango Ginger Sauce

  • ½ cup diced fresh mango
  • 1 small small shallot, chopped
  • 2-inch piece ginger, peeled
  • 1 teaspoon light miso
  • 2 tablsepoons rice vinegar
  • 1 tablespoons agave nectar
  • ½ teaspoon toasted sesame oil
  • ¼ cup avocado or olive oil
  • sea salt and ground black pepper, to taste

Jerk-Inspired Marinade

  • 2 tablespoons avocado or olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon Tamari
  • 4 green onions, chopped
  • 1 hot pepper, rough chopped (I used a jalapeño because we have a lot in the garden--scotch bonnet peppers are traditional)
  • 2 cloves garlic, peeled
  • 1-inch piece ginger, peeled
  • 5 sprigs fresh thyme, leaves removed
  • 1-2 tablespoons maple syrup
  • ½ teaspoon ground allspice
  • sea salt and ground black pepper, to taste

Grilled Veg & Greens

  • 1 medium head cauliflower, cut into thick slices
  • 1 block tempeh, cut into triangles
  • 4 cups rough chopped greens (spinach, chard, kale)
  • 1 tablespoon tamari soy sauce
  • avocado or olive oil, for grilling
  • lime juice, to taste
  • sea salt and ground black pepper, to taste
  • cooked quinoa, rice or millet for serving (I had some black lentils and quinoa in the fridge)

Instructions

  • Make the mango ginger dressing. In an upright blender, combine the mango, shallot, ginger, miso, rice vinegar, agave, sesame oil, avocado oil, salt, and pepper. Blend on high until completely smooth. Store in a sealable container and set aside, keeping it in the fridge until you're ready to use it.
  • Rinse out your blender and make the marinade. In the upright blender, combine avocado oil, lime juice, Tamari, green onions, hot pepper, garlic, ginger, thyme, maple syrup, ground all spice, salt, and pepper. Blend on high until smooth.
  • Place the cauliflower and tempeh pieces in a large ceramic dish and pour the marinade over top. Let it sit in this mix for at least 30 minutes.
  • Preheat the grill to high. In a large bowl, toss the greens with a splash of oil, some tamari and lime juice to taste, salt and pepper. Set the bowl aside. Oil the grill lightly and place the marinated cauliflower and tempeh on top.
  • Grill until char marks appear on both sides, about 2-5 minutes per side, depending. Transfer the tempeh and cauliflower to an area of the grill that doesn't put them in direct contact with flame as they finish. In a general way, I find the cauliflower benefits from a bit of extra time. Don't be finicky with them. Letting them sit means a lower occurrence of sticking.
  • In the last moments of the cauliflower and tempeh grilling, place the greens onto a spot on the grill, trying to keep them tightly together. Put a heavy pot lid down on top of the greens and let them cook until slightly wilted, about 1-2 minutes. Lightly toss them once to promote even wilting. Remove everything from the grill and serve with mango sauce, cooked quinoa/rice etc. Garnish with sesame seeds and extra green onions.

Equipment

  • Grill

Recipe Notes

  • Any vegetable is fair game here. I chose cauliflower mostly to see what it was like on the grill.
  • I looked to lots of recipes for jerk marinades and based this recipe around those typical ingredients.
Jerk-inspired veggie grill is a flavourful and unique way to enjoyed grilled vegetables. A mango ginger sauce to finish adds more flavour!