Ingredients:
2 packages tempeh (any style)
120 mL shoyu soy sauce
120 mL organic cider vinegar
80 mL maple syrup
15-30 mL Jamaican Jerk Sauce or spice blend seasoning
30 mL ground cumin
15 mL chipotle powder
60 mL olive oil
60 mL vegetable oil

To Prepare:
Preheat the oven to 180°C. Have on stand by a baking dish (at least 33 x 23 cm) large enough to contain the tempeh pieces laid in a single layer side by side.

my substitutions:

1. i used the recipe for the jamaican jerk seasoning from http://allrecipes.com/Recipe/Jerk-Seasoning/Detail.aspx . only, now that i look at it, i realize that i missed the dried onion. i left out the salt too, since i find soy sauce way too salty. also, i didn’t have cayenne pepper, so i used regular red chilis (indian red chilis, pretty hot stuff). i may cut down on the cinnamon the next time, to allow the other dry roasted spices to bloom some more.

2. bragg’s liquid aminos instead of shoyu soy sauce

3. balsamic vinegar, instead of cider vinegar; i probably should have used white instead, but only read up about substitutes after i put it in the over.

4. minced pickled jalapenos instead of chipotle powder…. i had no idea what flavor i needed here, so…. is there any other potential substitute? regular chili powder?

5. and this i think was what i was most excited about: i used 1 block of tempeh, and a cup of _soya nuggets_!! (the regular, unbelievably cheap, dry indian soya nuggets that you boil and rinse and squeeze out and use…) i love the texture, unlike tofu (which i really dislike), and it absorbed the sauce and flavors divinely.

all in all, i used only stuff i already had at home to make this dish, except the tempeh (which was $2.50). since i’m trying to spend as little as possible given my dire finances, next time, i will make this with the Nutrela soya nuggets alone. i’m really please at how it’s turned out, and how cheap and healthy a meal with this will be!