LOADED CARIBBEAN PLATE!

Vegan Lovas the time has come to share these delicious. simple. recipes. that are attached to the staples of this dish. The rice and beans recipe has been a family favorite for the past year – and now I get to officially share the recipe with you all! Yay! Now, the jackfruit pictured is a new recipe that is a new fav to keep the dish as plant-based as possible. You can find canned jackfruit from Trader Joes & Safeway or Mexican Markets. The best part of all? The rice and beans and jack fruit are the most taxing parts of this dish ( and they are both set it to forget it!). So here’s what’s pictured and what will be broken down for yall – rice and beans, jerked jack jack, jerked tofu, plantains, kale salad, and corn in that order. You can find a detailed video on how to cook the rice and beans linked here. Enjoy vegan lovas!

Loaded Caribean Plate!

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Caribbean, Island
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes

A flavor blast that is easy breezy and delish!

Ingredients

  • Rice and Beans
  • 2 cups rice

  • 1 can kidney or black beans

  • 1 can coconut milk

  • 3 cups vegetable broth

  • 1 packet Caribbeans seasoning

  • 1-2 tsp creole seasoning

  • 1/4th white onion

  • 3-4 garlic cloves

  • 1 scotch bonnet / small bell pepper

  • 1-2 tbsp olive oil

  • Jerked Jack Jack
  • 1 can jackfruit

  • 2 tbsp tomato paste

  • 1/3rd veg broth

  • 1-2 tsp jerk paste ( can be found at Walmart or any local store)

  • 3 tbsp jerk seasoning

  • 1/4th red onion

  • 1/4th red and green bell pepper

  • 2 cloves garlic

  • dash of salt

  • Jerked Tofu
  • 1/2 block extra firm tofu – cubbed

  • 1 tbsp olive oil

  • 1 tbsp jerk seasoning

  • Plantains
  • 2 ripe plantains ( the darker the better)

  • 1-2 cup vegetable oil

  • 1 tsp fresh salt

  • Kale Salad
  • 1/2 pack pre-washed kale

  • Handful of cherry tomatoes – sliced in half

  • 1/2 lemon juice

  • 1 tsp olive oil

  • Dash of lemon pepper

  • Dash of fresh salt

  • Fresh Corn
  • 2-4 fresh corn

  • 1 tsp of vegan butter per corn

Directions

  • Rice and Beans
  • Start with a large pot add your oil and cook to a medium heat
  • Add in 1/2 of your Caribbean seasoning packets and 1 tsp of Creole seasoning
  • Add in your scotch bonnet, onions, and garlic cloves and cook until fragrant ( 3 minutes or less)
  • Add in your rice ( be sure to pre wash) and beans ( be sure to rinse off can juices) and cook for 3 minutes
  • Next, add in your vegetable broth and coconut milk – bring to a boil and let simmer on a low/medium heat for 30 minutes or until rice is tender. IMPORTANT DO NOT OVER STIR OR RICE WILL BE MUSHY. SET IT AND FORGET IT.
  • Jerk Jack Jack
  • Rinse and break down your jackfruit into a nice shred-like consistency
  • Heat up your skillet and add in your oil and jerk seasonings
  • Chop up your onion, garlic and bell peppers and cook until translucent
  • Add in your tomato paste, jerk paste, salt, and vegetable broth and create a nice sauce
  • Add in your jackfruit and let simmer on low/medium for 15 minutes and serve
  • Plantains
  • In a medium skillet add your oil and salt and bring to a medium/high temperature
  • Slice your plantains down the middle and add to the oil and cook for 3-5 minutes each side or until golden brown
  • Let rest of a napkin before indulging!
  • Kale Salad
  • Wash your kale and eat it up ( squeeze it very tightly in your hands – go head get that aggression out)
  • Add your oil, lemon juice, lemon pepper and salt
  • Toss in your tomatoes and voila!
  • Corn
  • Boil your corn for 5-10 minutes
  • add your butta and enjoy!

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