Vegan Jerk Chicken Sandwich

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Last Updated on October 22, 2025 by Tiffany

This vegan jerk chicken sandwich is extremely delicious, decadent, and has all the typical Jamaican flavors you know and love!

I’ve been wanting to make my own ital (vegan) chicken sandwich for a while, and now that the recipe is finally here, I’m so excited to share! The shredded mushrooms offers such a meaty texture that is perfect for those looking for a chicken alternative.

This sandwich is so simple to make yet bursting with flavors! Prep is made so easy by purchasing a ready made coleslaw mix and using pre-soaked cashews for the mayo.

What is the vegan Chicken?

There are plenty of plant based meat alternatives out there that can easily replace real chicken. However, they are typically highly processed and extremely expensive.

Today we’re using king trumpet mushrooms, but you can easily replace them with oyster shrooms!

King trumpet mushrooms can generally be found in most grocery stores in the USA, Canada, and Europe. In ATL, I always get my mushrooms from Nam Dae Mun, a huge Asian Farmers Market.

For my Caribbean audience, especially Jamaica, this mushroom can be a lot harder to find. It’s best to ask around some farmers or Rastas as some might have some for sale or growing in their backyard. If not, feel free to replace with baby Bella mushrooms.

What you’ll need- Vegan Jerk Chicken Sandwich

King Trumpet Mushrooms
Burger Buns
Jerk Paste
BBQ Sauce
Coleslaw Mix
Onion
Scotch Bonnet
Onion Powder
Garlic Powder
Cashews
Lemon
Salt
Water

How to make vegan Jerk Chicken Sandwich

Step One:

Clean your mushrooms with a damp paper towel to wipe away all signs of visible dirt. You should NOT soak king trumpet mushrooms as they can become water logged and ruin the meaty texture of the mushrooms.

Using a fork, shred the pieces until they resemble shredded chicken.

Step Two:

Cook the mushrooms in oil (on medium heat) for about 7 minutes until they lose the “rubbery” texture and get soft and semi crispy.

Add in the jerk paste, bbq sauce, and water and allow that to simmer with the top on for the next 2 minutes.

Step Three:

If your cashews have not already been soaked, soak them in a covered bowl of hot water for 10-15 minutes. This step is a must if the cashews have not been soaked overnight!

While the mushrooms are cooking, combine the SOAKED cashews with the onion powder, garlic powder, lemon juice and water and blend until smooth. You may need more or less water depending on the strength of your blender.

Step Four:

Thinly slice the onion, remove the seeds from the pepper and chop until it is tiny, and in a small bowl combine all the coleslaw ingredients together and salt to taste.

Step Five:

Toast (or don’t, your preference) your buns and then assemble the sandwiches and enjoy!

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Check out these other vegan Jamaican Recipes you’ll love

Jerk Tofu

Brown Stew Chickpeas

Jerk Lentils

Cornmeal Porridge (dairy free)

Vegan Jerk Chicken Sandwich

Tiffany

Easy to make, extremely delicious, and perfect for on the go. This vegan Jamaican jerk chicken sandwich is packed with traditional flavors, you won't even miss the meat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

0 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Jamaican

Servings 2 Sandwiches

Ingredients

  

• 2 King Trumpet Mushrooms large
• 2 Burger Buns I used a vegan Hawaiian bun set and they were incredible!
• 1.5 Teaspoons Jerk Paste
• 1.5 Teaspoons BBQ Sauce
• 1-2 Teaspoons Water for the shrooms
• 1/2 Tablespoon Oil of choice

Coleslaw

• 1 Cup Coleslaw mix mixture of shredded cabbage & carrot
• 1/4 Onion thinly sliced
• 1/8 Scotch bonnet de-seeded
• 1/8 Teaspoon Garlic Powder
• 1/8 Teaspoon Onion Powder
• 1/2 Cup Cashews soaked
• 1/2 – 3/4 Cup Water
• Salt to taste

Instructions

 

• Clean your mushrooms with a damp paper towel to wipe away all signs of visible dirt. You should NOT soak king trumpet mushrooms as they can become water logged and ruin the meaty texture of the mushrooms.

  Using a fork, shred the pieces until they resemble shredded chicken.
• Cook the mushrooms in oil (on medium heat) for about 7 minutes until they lose the "rubbery" texture and get soft and semi crispy.

  Add in the jerk paste, bbq sauce, and water and allow that to simmer with the top on for the next 2 minutes.
• If your cashews have not already been soaked, soak them in a covered bowl of hot water for 10-15 minutes. This step is a must if the cashews have not been soaked overnight!

  While the mushrooms are cooking, combine the SOAKED cashews with the onion powder, garlic powder, lemon juice and water and blend until smooth. You may need more or less water depending on the strength of your blender.
• Thinly slice the onion, remove the seeds from the pepper and chop until it is tiny, and in a small bowl combine all the coleslaw ingredients but only about HALF of the cashew mayo together and salt to taste.

  *You can add all the cashew mayo to the coleslaw if you wish but I only add in half the amount made.
• Toast (or don't, your preference) your buns and then assemble the sandwiches and enjoy!