Vegan Jerk Chicken Sandwich
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!
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!