Cilantro Lime Rice

Jerk Tempeh is the second of three tempeh recipes I intend to try. I have yet to make the third recipe, but at this point, jerk tempeh tastes like the gold medal winner. Not into tempeh? Please keep reading because the sauces, both Jerk and Cilantro Lime, are the real stars in this post.

The bad news is the jerk sauce requires an ingredient list as long as my arm. The good news is all you have to do is measure the ingredients and mix them together. Though I have only made the jerk sauce one time and poured it over tempeh, I can’t help but assume it would make a great marinade for chicken or a flavorful sauce for roasted vegetables.

I believe the recipe, from “The Inspired Vegan“, was written with the intent to serve the Cilantro Lime sauce over the tempeh and rice as a side. Of course I haven’t tried this either, but I’m sure the sauce would go equally well stirred into quinoa or used as a dipping sauce for a fresh baguette.

So now you know about two flavorful sauces that transform two bland foods into flavorful dishes. I suppose that’s not too bad for a Saturday. Enjoy!

Cilantro Lime Rice


Tempeh Time: Jerk Tempeh & Cilantro Lime Rice
  • For the Jerk Tempeh
  • 2, 8-ounce packages Tempeh
  • 1 cup yellow onion, chopped
  • 1½ cups plus 2 tablespoons vegetable stock
  • ¼ cup olive oil
  • 3 green onions (both the white and green parts), thinly sliced
  • 3 cloves garlic, minced
  • ½ -1 habanero chile (depending on desired spiciness), minced
  • 6 tablespoons soy sauce
  • 3 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar or 2 teaspoons agave nectar
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon black pepper
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon all spice
  • pinch of nutmeg
  • pinch of cayenne pepper
  • For the Cilantro Lime Rice
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • ¼ teaspoon ground coriander
  • 1 cup fresh cilantro leaves, tightly packed (about one large bunch)
  • 2 tablespoons lime juice
  • ¼ cup water
  • ½ jalepeno pepper, if desired
  • rice, cooked according to package directions
  1. Slice the tempeh horizontally into fingers approximately ½ inch thick.
  2. Place into a single layer in a 9 x 13 baking dish.
  3. Combine the remaining ingredients in a blender and puree until well mixed.
  4. Transfer the pureed sauce to a saucepan and bring to a boil.
  5. Once boiling, remove from heat and immediately pour the sauce over the tempeh.
  6. Cover the baking dish with foil.
  7. Bake at 350 degrees until much of the sauce has been absorbed, about one hour. Turn the tempeh half-way through baking time.
  8. After the tempeh has baked until much of the sauce has been absorbed, removed the foil and bake an additional 10 minutes.
  9. To make the Cilantro Lime sauce, combine the garlic, olive oil, coriander and ¼ teaspoon salt in a skillet over medium heat.
  10. Allow to simmer until garlic is fragrant, about two minutes
  11. Remove from heat and allow to cool.
  12. Transfer the cooled garlic-olive oil mixture a blender.
  13. Add the cilantro, lime juice, water and jalepeno and blend until smooth.
  14. Pour over rice to serve.
The cilantro lime sauce fully coated my one cup of dried rice boiled in 2½ cups water (5 servings).

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