One of my followers pointed out that the Ziggy Marley web site where the recipes for my Jamaican Vegan Feast were posted doesn’t seem to be active. She asked if I could post those recipes right here on The “V” Word and I said you bet!
My review for Ziggy Marley Organics was written back in 2013 and this meal is still a favorite in my family. It’s a full meal of Jamaican jerk Soy Curls, Rice and Peas and Lemon Ginger Broccoli. I made the meal using Ziggy Marley products but you can use any coconut oil to make it.
Of course, I used Butler Soy Curls to make the Jerk “Chicken” but you can also use tofu, tempeh, seitan, mushrooms or cauliflower. You can make jerk anything!
So here are the recipes for this Jamaican Feast. Mmm…now I’m craving it again! Enjoy!
Jamaican Jerk “Chicken”
GF
For the marinade
¼ cup gluten-free tamari
¼ cup apple cider vinegar
2 Tbs. gluten-free, vegan Worcestershire sauce
¼ cup fresh lime juice
1-2 tsp. hot sauce (optional)
2 cloves garlic, minced
1 chile pepper, minced
1-inch piece fresh ginger, grated
3 Tbs. brown sugar
2 tsp. ground allspice
2 tsp. dried thyme
1 tsp. kosher salt
1 tsp. onion powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. cayenne pepper
¼ tsp. ground cloves
For the Jerk “Chicken”
1 bag Butler Soy Curls
2 Tbs. coconut oil
2 Tbs. fresh parsley, chopped
Combine all the ingredients for the marinade and mix well. Put the soy curls in a large bowl and add hot water or broth to cover them. Let them sit and rehydrate for 10 minutes. Drain the soy curls, gently squeeze them dry and return them to the bowl. Add the marinade and toss to coat the soy curls. Let marinate for at least 15-20 minutes while you make the side dishes.
Heat the oil in a large skillet over medium high heat. Remove the soy curls from the marinade and pat dry. Reserve the marinade. Add the soy curls to the skillet and toss to coat in the oil. Let cook, flipping the soy curls every few minutes, until they are crisp and heated through, about 20 minutes.
Add the reserved marinade to the skillet and toss the soy curls in it. Let it cook a bit to moisten the soy curls. Add the parsley and serve while hot.
Jamaican Rice and Peas
GF, SF
Serves 4-6
1 Tbs. coconut oil
1 small onion, chopped
4 garlic cloves, minced
1 ½ cups brown rice
1 tsp. kosher salt
1 tsp. fresh ginger, grated
1 cup water or vegetable broth
2 cups coconut milk
1-15 oz. can red kidney beans or pigeon peas, rinsed and drained
2 tsp. dried thyme
2 fresh bay leaves
Lime juice
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil. Mix in the salt and ginger. Add the water or broth and the coconut milk. Stir well.
Add the kidney beans or pigeon peas to the saucepan. Add the thyme and stir everything together. Add the bay leaves. Let the rice cook until the liquids begin to simmer. Then lower the heat and cover the saucepan.
Cook for 40 minutes or until the liquid is absorbed. Remove the pan from the heat and let sit for 10 more minutes. Uncover, remove the bay leaves and fluff with a fork. Taste for seasonings and adjust if necessary. Squeeze lime juice over top.
Lemon Ginger Broccoli with Crunchy Hemp Seeds
GF, SF
2 large heads of broccoli
Kosher salt
1 Tbs. coconut oil
2 garlic cloves, minced
1 Tbs. lemon zest
1 tsp. grated ginger
2 Tbs. hemp seeds (optional)
Cut the broccoli into florets and cut the stems into bite-sized pieces. Fill a large saucepan or skillet that has a lid with about 2 inches of water and a pinch of salt. Bring the water to a boil, add the broccoli and cover the pot. Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to a colander to drain.
Return the pan to the heat and add the coconut oil and ginger. Add the broccoli back to the pan and toss to coat in the oil. Add the garlic, lemon zest and salt. Let cook, stirring every few minutes, until the broccoli is heated through and a bit crispy. Transfer to a serving bowl or platter. Sprinkle with hemp seeds.
The “V” Word: Say it. Eat it. Live it.
Print A Jamaican Vegan Feast Author: Rhea Parsons Recipe type: Entree and Sides Cuisine: Jamaican Ingredients- Jerk "Chicken"
- For the marinade
- ¼ cup gluten-free tamari
- ¼ cup apple cider vinegar
- 2 Tbs. gluten-free, vegan Worcestershire sauce
- ¼ cup fresh lime juice
- 1-2 tsp. hot sauce (optional)
- 2 cloves garlic, minced
- 1 chile pepper, minced
- 1-inch piece fresh ginger, grated
- 3 Tbs. brown sugar
- 2 tsp. ground allspice
- 2 tsp. dried thyme
- 1 tsp. kosher salt
- 1 tsp. onion powder
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. cayenne pepper
- ¼ tsp. ground cloves
- For the Jerk “Chicken"
- 1 bag Butler Soy Curls
- 2 Tbs. coconut oil
- 2 Tbs. fresh parsley, chopped
- Jamaican Rice and Peas
- 1 Tbs. coconut oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 ½ cups brown rice
- 1 tsp. kosher salt
- 1 tsp. fresh ginger, grated
- 1 cup water or vegetable broth
- 2 cups coconut milk
- 1-15 oz. can red kidney beans or pigeon peas, rinsed and drained
- 2 tsp. dried thyme
- 2 fresh bay leaves
- Lime juice
- Lemon Ginger Broccoli
- 2 large heads of broccoli
- Kosher salt
- 1 Tbs. coconut oil
- 2 garlic cloves, minced
- Lemon Zest
- 1 tsp. grated ginger
- 1 Tbs. hemp seeds (optional)
- For the Jerk "Chicken"
- Combine all the ingredients for the marinade and mix well. Put the soy curls in a large bowl and add hot water to cover them. Let them sit and rehydrate for 10 minutes. Drain the soy curls, gently squeeze them dry and return them to the bowl. Add the marinade and toss to coat the soy curls. Let marinate for at least 15-20 minutes while you make the side dishes.
- Heat the oil in a large skillet over medium high heat. Remove the soy curls from the marinade and pat dry. Reserve the marinade. Add the soy curls to the skillet and toss to coat in the oil. Let cook, flipping the soy curls every few minutes, until they are crisp and heated through, about 20 minutes.
- Add the marinade to the skillet and toss the soy curls in it. Add the parsley and serve while hot.
- For the Rice and Peas
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil. Mix in the salt and ginger. Add the water or broth and the coconut milk. Stir well.
- Add the kidney beans or pigeon peas to the saucepan. Add the thyme and stir everything together. Add the bay leaves. Let the rice cook until the liquids begin to simmer. Then lower the heat and cover the saucepan. Cook for 40 minutes or until the liquid is absorbed. Remove the pan from the heat and let sit for 10 more minutes. Uncover, remove the bay leaves and fluff with a fork. Taste for seasonings and adjust if necessary. Squeeze lime juice over top.
- For the Lemon Ginger Broccoli
- Cut the broccoli into florets and cut the stems into bite-sized pieces. Fill a large saucepan or skillet that has a lid with about 2 inches of water and a pinch of salt. Bring the water to a boil, add the broccoli and cover the pot. Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to a colander to drain.
- Return the pan to the heat and add the coconut oil. Add the broccoli back to the pan and toss to coat in the oil. Add the garlic, lemon zest, ginger and salt. Let cook, stirring every few minutes, until the broccoli is heated through and a bit crispy. Transfer to a serving bowl or platter. Sprinkle with hemp seeds.
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