Cook Up A Vegan Caribbean Feast with @avantgardevegan
Gaz Oakley (@avantgardevegan) is famed for his vibrant, imaginative vegan recipes that prove how deliciously satisfying following a plant-based diet can be. To celebrate the release of his debut cookbook, Vegan 100, Gaz has created an exclusive vegan recipe just for us! It’s time to cook up an irresistible caribbean feast…
- 3 tins of Young Jack Fruit in brine, drained and patted dry then pulled into bitesized pieces (remove seeds if you prefer)
- 1 tbs Vita Coca Coconut Oil
- 3 Spring Onions, finely sliced
- 3 Cloves Garlic, minced
- 1/2 Scotch Bonnet Chilli (use a full 1 for extra spicy)
- Thumb sized piece of ginger, minced
- 1 Yellow Pepper, deseeded and cubed
- 1 cup/ 200g of Black Beans, from a tin, drained and rinsed
- 1 tbs of All Spice
- 2 tsp of Ground Cinnamon
- 3 tbs of Soy Sauce
- 5 tbs of Tomato Puree
- 4 tbs of Coconut Sugar
- 1 cup/ 240ml of Pineapple Juice
- Juice of 1 lime
- 1 tbs of Fresh Thyme Leaves
- 2 tsp of Sea Salt
- 1 tsp of Cracked Black Pepper
Rice & Peas
- 1 Tin of Kidney Beans, liquid reserved
- 1 Tin of Coconut Milk
- 3 tbs of Fresh Thyme
- A Pinch of Sea Salt & Black Pepper
- 1 & 1/2 Cups/ 340g of Long Grain Rice, rinsed
- Vegetable stock, if needed
- 2 Plantain, peeled & cut into cm discs
- 2 tbs of Vita Coca Coconut Oil
- 2 tbs of Coconut Sugar
- A pinch of Salt & Pepper
- 1/2 Fresh Mango, peeled and cubed
- 1 tsp of Fresh Chilli, chopped finely
- A handful of Fresh Coriander
- The juice of Half a Lime
- Fresh Mixed Salad
First up place a large casserole dish or frying pan over a medium heat. Add the coconut oil followed by the onion, garlic, ginger, chilli & yellow pepper. Allow the mix to soften for 3 minutes before adding the spices & cooking for 2 more minutes. Add a pinch of seasoning.
Add the jackfruit to the pan and stir well, cook the mix for 3-4 minutes.
Next add the coconut sugar & the black beans. Keep stirring then add the soy sauce, tomato puree & pineapple juice. Turn the heat down low & add the lime juice plus some chopped fresh thyme leaves.
Pop the lid on and allow the jackfruit to cook for around 12-15 minutes.
For the rice, add the ingredients to a saucepan and pop the lid on. Place the pan over a low heat and allow the rice to absorb all the liquid until it’s light & fluffy. This should take 10-12 minutes. If your rice gets too dry before it has cooked, add some water or vegetable stock.
Next up, the plantain. Pre heat a non stick frying pan over a medium heat & add the coconut oil, when hot add the plantain wedges, and cook on both sides for 3-4 minutes until caramelised & golden. Season with coconut sugar, salt & pepper.
For the salad simple mix all the ingredients together in a small mixing bowl.
Serve everything together, enjoy.