Posted in Bowls, Grains, International vegan cuisine, oil free vegan recipes, Vegan

Vegan Jerk Chicken Recipe

I’ve been trying for a while now to figure out a way to make a vegan Jerk recipe that tastes authentic and delicious, without compromising the deep flavors and the spice.

Tofu works but you have to marinade it for a long time, which is a totally viable option but I work for myself as a ghostwriter and author and sometimes I get sucked into the writing cave and only pop my head out when its time for dinner. For tofu that idea is no bueno as it requires a much longer marinade period.

So I did some digging. And some scouring looking for the right vegan jerk chicken recipe and what did I do? What any good researcher would, I compiled them together to come up with something that’s spicy and delicious with the authentic Jerk flavor.

So let’s see how my vegan jerk chicken turned out!

What You’ll Need:

*Mixing bowls
*Skillet
*Food processor
*Stock pot

Ingredients:

*TVP (rehydrated and drained)
*Onion
*Mushrooms
*Red chili pepper
*Yellow bell pepper
*Tomato, rough chopped
*Basmati rice
*Ginger
*Garlic
*Sichuan peppercorns
*Jerk seasoning

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Directions:

*Place ½ onion, ginger, garlic, chili pepper, Sichuan peppercorns and tomato into a food processor and pulse about 5 times until chopped, then run until a smooth paste forms

*Add TVP to boiling water/broth and cook 10 to 20 minutes

*For oil free vegan recipe: Add soy sauce and ¼ cup waste free broth to a large stock pot and bring it to a boil.

*Stir in jerk seasoning and then add the paste. Stirring regularly until fragrant, about 5 to 7 minutes

*Add mushrooms to the pot and stir, cook until the water has evaporated, about 8 minutes, then add bell pepper and the rest of the onion

*Bring a small pot of water to a boil, adding rice to cook according to package instructions.

*Cook until onions are done and most of the water has evaporated.

*Optional: Cook TVP in oven or air fryer until crispy, then add to the thick paste. Add water if needed and reduce heat until the sauce thickens.

*Serve over rice.

*Enjoy

-If too spicy, add vegan yogurt or coconut milk. Lime will also work depending on how you react to spice.

Some links are affiliate links which means I’ll earn money if you buy these products.

Author:

Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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