Jamaican Jerk Tempeh

• 3 large cloves garlic, minced
• 1/4 cup minced fresh ginger
• 14 cup thinly sliced scallions (white and light green parts)
• 12 small habanero chile, seeded and minced
• 1 1/2 tsp. salt
• 112 tsp. ground allspice
• 1 1/2 tsp. dried thyme
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 Tbs. olive oil
• 1 Tbs. fresh lemon juice
• 34 cup apricot juice
• 2 Tbs. pure maple syrup
• 2 (8-oz.) pkgs. tempeh, each cut cross-wise into 10 thin strips

1. Preheat oven to 350F.
2. Prepare marinade: In medium bowl, whisk together all ingredients except tempeh.
3. Pour into large, shallow baking dish.
4. Add tempeh, turning to coat.
5. Cover and bake, 40 minutes.
6. Remove from oven and let stand 5 minutes before serving.

garlic, fresh ginger, scallions, habanero chile, salt, ground allspice, thyme, freshly ground pepper, ground cinnamon, ground nutmeg, olive oil, lemon juice, apricot juice, maple syrup

Taken from www.vegetariantimes.com/recipe/jamaican-jerk-tempeh/ (may not work)