Description
Nutritious and hearty vegan Jamaican jerk mushrooms with coconut rice and kidney beans.
Ingredients
Scale
- 120g white and wild long-grain rice
- 240g cooked black-eye beans
- 1 tablespoon coconut milk powder
- 2 medium shallots, finely chopped
- 1 fat garlic cloves, finely chopped
- 2 heaped tablespoons tomato puree
- 250g chestnut mushrooms
- 10g coriander leaves, finely chopped
- 1 tablespoon Jerk seasoning
- 1 teaspoon Sweet freedom light syrup (optional)
- 1 teaspoon dried thyme
- 1 tablespoon vegetable seasoning
- 1 large red chilli pepper, finely chopped (optional)
- Salt and pepper, to taste
Instructions
- Cook rice according to packet instructions with coconut milk. Once the rice is nearly done, stir in black-eye beans. Set aside once cooked.
- Meanwhile, heat one teaspoon of oil in a large non-stick saucepan. Fry shallots, garlic, jerk seasoning, dried thyme and mushrooms for 2 minutes, then add tomato paste and chilli. Fry for 2 minutes, then add vegetable seasoning, light syrup and a small splash of water.
- Cook on a simmer for 10 minutes. Season with salt and black pepper if needed, then stir in coriander and take the pan off the heat.
- Serve mushroom sauce over rice and beans. Top with avocado slices and garnish with fresh coriander.
- Enjoy
Notes
Use red kidney beans, chickpeas or any other beans instead of black-eyed beans. You can also use tofu, tempeh and any other meat substitute you prefer instead of mushrooms.
Nutrition
- Serving Size: Per serving
- Calories: 515
- Sugar: 11.6g
- Sodium: 472mg
- Fat: 5.7g
- Saturated Fat: 1.2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 97g
- Fiber: 16.4g
- Protein: 18.8g
- Cholesterol: 0mg