Recipe adapted from

Heat up your vegetable stew with this jerk-style vegan recipe spiced with sriracha sauce.


  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon minced ginger
  • 2 tablespoons minced jalapeño peppers
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 tablespoon cracked black pepper
  • 2 teaspoons ground allspice
  • 2 cups tempeh, cut into 1/2-inch cubes
  • 2 cups diced sweet potatoes
  • 3 cups vegetable stock
  • 2 cups diced tomatoes
  • 2 cups tomato sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoons agave


  • In a large pot, heat the oil over medium heat. Add the onion,  and sauté until beginning to caramelize, 15 minutes.
  • Add carrots and celery and sauté 3 minutes, then add the ginger and jalapeños and cook for 2 more minutes.
  • Next, add the garlic, spices, tempeh and sweet potatoes and sauté 2 minutes.
  • Pour in the stock, cover and bring to a boil. Reduce heat to medium and boil 5 minutes.
  • Add the diced tomatoes, tomato sauce, sriracha sauce and agave and simmer 15 minutes until the sweet potatoes are tender.

Serving Suggestion:

Serve this stew with something tart to complement the rich flavor. Try grilled pineapple, rice seasoned with cilantro and lime or a tangy citrus slaw with fennel or jicama. Like it spicy? Double up on the sriracha sauce!

Printable Version