Jerk Tempeh Salad<!-- --> <!-- -->Recipe

Ingredients

• 8 ounces (227 g) tempeh, simmered
• ½ cup (80 g) chopped red onion
• 1 scotch bonnet or habanero pepper, stem and seeds removed
• 3 tablespoons (45 ml) olive oil, divided 2 tablespoons (30 ml) vegetable broth
• 1 tablespoon (15 ml) fresh lime juice
• 1 tablespoon (20 g) pure maple syrup
• ½ inch (1.3 cm) piece fresh ginger root, peeled
• 3 cloves garlic
• ¼ teaspoon fine sea salt
• Pinch of ground black pepper
• Non-stick cooking spray
• ¼ cup plus 2 tablespoons (68 g) chopped fresh mango
• ¼ cup (36 g) chopped red bell pepper
• 3 tablespoons (18 g) chopped scallion
• 2 tablespoons (15 g) minced celery
• 1 tablespoon (9 g) minced jalapeño, or to taste
• 2 teaspoons minced fresh thyme
• ⅓ cup (75 g) vegan mayonnaise, more if needed
• 1 teaspoon red wine vinegar