Vegan Jerk Tacos (Rachel Ama Recipe

Vegan Jerk Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

chop 4 spring onions. Julienne 2 scot bonnet/habaneros (take the seeds out). Peel one thumb of ginger and grate or mince until fine. Mince/grate 4 cloves of garlic.

Step 2

To a small saucepan, heat up 3 tablespoons of olive oil, add the onions, habaneros, ginger and garlic and stir until the mixture is a bit brown.

Step 3

To the same saucepan, add 1/2 tsp allspice, 2 tbsp of tomato paste, 1/2 cup water, 1.5 tbsp of miso paste, 1 tbsp of maple syrup, 0.5 tbsp of white vinegar to taste. Add 2 tsp jerk dry seasoning.

Step 4

In a blender add 2 avocados, a bunch of cilantro, juice of 1 lime, and a spoon of olive oil to a blender. If not blending, add a little water.

Step 5

Meanwhile, slice 2 plantains. Cut 3/4 inch thick diagonally.

Step 6

In a pan, add 2 tbsp of frying oil, fry the plantains until they are golden and brown. Flip over to brown both sides.

Step 7

To another pan, add 1 tbsp olive oil. Add your mushrooms and season to taste with the jerk dry seasoning. Saute until crispy and brown.

Step 8

Make a potato starch slurry with 1 tbsp cornstarch to 2 tbsp water. Whisk and add to your small saucepan with the tomato sauce and aromatics. Thicken sauce.

Step 9

Add your mushrooms to the thickened sauce.

Step 10

Serve the jerk mushrooms on corn tortillas OR by itself with the plantains and avocado sauce.