LOADED CARIBBEAN PLATE!

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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!
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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!