51 thoughts on “INSANE VEGAN JERK TACOS 🔥 you have fi try it

  1. Went on your site and couldn’t find this recipe. PLEASE give us the written version. Dying to try this. Thanks!

  2. Awesome recipe Rachel! why do you recommend using corn starch as opposed to regular flour? what the benefit of using corn starch?

  3. My beautiful woman made these for me last night!! I think I ate at least 5 of them 😳😳😳😳😳 THANK YOU SO MUCH!

  4. These were delicious! I made these for dinner the other night, and we loved them! I will definitely e making them again. And I had some of that avocado sauce left over, so I’ve been putting it on everything to use it up! 😍

  5. Why did I just did myself shouting at my phone PLATAAAIIIN you forgot the PLAATAAAAINNNNN 🤣 that looks lush 😋

  6. Just made this and it was delicious so happy I had all the ingredients, the plantains were the star of the show 🤩

  7. Large up ⬆️ mi sisdren rachel bringin the heavy vibez blessaid love Empress! A veggie chunk a deal wit yes i! Give thanks honorable 🙏🏾❤️💛💚

  8. We have corn flour and corn starch here in the states. I imagine you guys may have both as well. The difference is the part of the corn used, flour uses the whole kernal and corn starch uses just the starchy part of corn.

  9. I made this tonight & when I tell you it was DELICIOUS 🤤 mouth watering & I was filled off of just two. If you are thinking about making this. What are you waiting for? I didn’t add the scotch bonnet, i added a couple shakes of crushed red peppers & next time I won’t use corn tortilla but flour but my goodness this was good.
    Thank you Rachel currently watching your older videos to see what i want to make lol

  10. If anyone needs the recipe written down, I did my best:

    1. Chop 4 spring onions. Finely julienne 2 scotch bonnet/habanero peppers and take the seeds out
    3. Use a spoon to peel one thumb of ginger and then grate it until fine.
    4. Mince/grate 3-4 cloves of garlic.
    5. To a small saucepan, heat up 3 tablespoons of olive oil, add the aromatics and stir until the mixture is a bit browned.
    6. To the saucepan, add 1/2 tsp of allspice, 2 tbsp of tomato paste, 1/2 cup water, 1.5 tbsp of miso paste, 1 tbsp of maple syrup, 0.5 tbsp of white vinegar to taste. Add 2 tsp jerk/dry rub seasoning if you have it
    7. Add 2 avocados, a bunch of cilantro, juice of 1 lime, a spoon of olive oil to the blender to taste
    8. Slice 2 plantains but cutting ends off then peeling them. Slice them 3/4 inch thick diagonally
    9. In a pan, add 2 tbsp of frying oil and fry the plantains until they are golden-skinned and crisped brown. Put them on a plate and sprinkle with salt
    10. Add 1 tbsp of olive oil to a pan and add oyster mushrooms and season well with dry rub/jerk seasoning and salt. Saute until crispy and brown
    11. Make potato starch/cornflour/corn starch slurry with 1 tbsp of the starch and 2 tbsp of water. Add to the saucepan sauce to taste and adjust if needed
    12. Chop up the seasoned oyster mushrooms into bite-sized pieces, put them back into a pan and add a tablespoon of the sauce to sauté together
    13. Finely chop up remaining fresh cilantro and prepare 1/2 red onion thinly sliced and some lime wedges
    14. To build the taco, add avocado puree, mushrooms, plantains, then the sauce. Top with fresh cilantro and thinly sliced onions + a squeeze of fresh lime

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  18. Delicious!! I didn’t have jerk seasoning already prepared so I used some berébé that I had with added cinnamon. Glorious!

  19. Hi I just bought your book and I’m planning to go vegan this January and if it goes well to continue after. Could you advise me where to find oyster mushrooms in London? I live in north london and havent been able to find any ;(

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