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Chef Liz Arraj

Liz Arraj is the vegan chef for A Leap of Taste cafe who prides herself on constantly developing gluten free and plant-based recipes for the community.

Bring the Caribbean into your kitchen.

And get your plant based protein via tempeh at the same time.

Tempeh is cultured soybeans which are then compressed into patties. You can marinate tempeh to take on any flavor you’d like.

Jerk Tempeh

8 oz. package of tempeh, cut into steaks

1 TBSP. Jamaican Jerk blend (see recipe below)

3 garlic cloves, minced

2 TBSP. olive oil

2 TBSP. agave nectar or maple syrup

2 TBSP. Soy sauce or wheat-free Tamari

Juice of 1 lime

Pre-heat oven at 450.

Slice tempeh into steaks place on small baking sheet, pour marinate over the tempeh and marinate for about 10 minutes.

Rub the Jamaican Jerk blend over each side.

Cover with foil and bake for 15 minutes total: flipping after 7 minutes.

Served with rice and tropical fruit.

Jamaican Jerk Blend

1 tsp. each;

Ginger powder

Brown mustard seeds

Onion flakes


Garlic powder

Dried thyme

Hot paprika

Fennel seed

Black pepper

Red pepper flakes


Mix in small bowl, store in glass bottle.