| Vegan | Advanced
Vegan Jerk Chicken
INGREDIENTS
VEGAN CHICKEN:
- 3-6 cups Large Oyster Mushrooms
- 4 tbsp Poultry Seasoning
JAMMIN’ JERK SAUCE:
- 5-6 stems Green Onions
- 1 Scotch Bonnet Pepper
- 6 – 10 sprigs Fresh Thyme
- 2 tbsp Lime Juice
- 1 cup Grapeseed Oil or Vegetable Broth
- 1 tbsp Fresh Ginger
- 5 cloves Fresh Garlic
- 2 – 3 cups Fresh Spinach
- ⅓ tbsp Allspice
- ⅓ tbsp Nutmeg
- ⅓ tbsp Cinnamon
- 2 tbsp Liquid Aminos
- 2 tbsp Maple Syrup
- ½ cups Follow Your Heart Veganaise
- Salt to Taste
INSTRUCTIONS
- In a blender combine Green Onions, Scotch Bonnet Pepper, Fresh Thyme, Lime Juice, Grapeseed Oil, Fresh Ginger, Fresh Garlic, Fresh Spinach, Allspice, Nutmeg, Cinnamon, Liquid Aminos, Maple Syrup, and salt. Blend until smooth and well combined.
- Add Follow Your Heart Veganaise to the sauce and blend it together to make it thick and creamy.
- Chop or tear the mushrooms and in a large baking dish, mix and marinade the mushrooms in the creamy jerk sauce and sprinkle in poultry seasoning. Marinade for at least 1 hour but overnight is best.
- Set your oven to 400F to bake the kabobs. Pierce the pieces of marinated mushrooms to stack them onto a skewer and tightly stack them until most of the skewer is covered.
- On a covered baking sheet, roast the jerk skewers at 400F for 20 minutes and then broil them at 500F for 5-10 minutes, turning them periodically with tongs so that all sides get crispy and brown.
- Sing your song. Do your dance. Speak your truth and enjoy the Vegan Jerk Chicken Kabobs!
