The Whole Food Plant Based Cooking Show
Jamaican Jerked Mushroom Wrap
Calories: 367kcal
We are bringing the authentic flavors of Jamaican Jerked Mushrooms and homemade Escovitch to this delicious wrap from the beautiful Cayman Islands! This isn't just a meal; it's a flavor explosion. We honor authentic Caribbean roots by transforming chopped Oyster mushrooms into a smoky, spicy masterpiece. We’re pairing that heat with the sharp, pickled crunch of homemade Escovitch and a velvety, tangy cashew cheese spread that balances the Scotch Bonnet fire perfectly. Be sure to check out Sweet & Savory Cafe on Instagram!
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Ingredients
Jerk Marinade
- 8 allspice berries pimenta berries, or 1/2 tsp ground allspice
- 15 peppercorns or 1/2 tsp cracked pepper
- 5 deglet dates 2 1/2 medjool dates
- 1 tsp scotch bonnet pepper diced, or habanero
- 2 tbsp green onions chopped
- 2 tsp ginger minced
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tbsp tamari low sodium
- 2 tbsp lime juice
- ½ cup water
- 1 pound king oyster mushrooms or portobello mushrooms, thinly sliced or shredded
Cheese Spread
- ½ cup cashews soaked for at least 30 minutes
- 3 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1 tsp tamari low sodium
- 4 slices pineapple
Escovitch (optional)
- 3 carrots very thinly sliced, or ribbons made with a vegetable peeler
- 1 small onion sliced into rounds
- 2 cloves garlic sliced
- 1 scotch bonnet pepper or habanero, sliced into rounds
- 20 allspice berries
- 1 bunch thyme fresh
- 4 deglet dates finely diced
- 1 ¼ cup white vinegar
- 2 cups arugula
- 2 wraps whole grain
Instructions
Jerk Marinade
- Lightly grind the allspice berries and peppercorns in a blender or spice grinder or mortar and pestle.
- Add the remaining ingredients and blend in blender for a few seconds or until the dates are in tiny chunks.
- Pour this marinade into a bowl along with the mushrooms, mix well and let sit for at least 30 minutes.
- Once finished marinating, bake at 400° on a parchment lined baking sheet for 30 minutes.
Cheese Spread
- Add ingredients to a blender and blend until smooth.
Pineapple
- Sear pineapple in a pan on the stovetop, cooking until browned and slightly soft. Or bake in the oven on a parchment lined tray on 400°F for 15 minutes.
Escovitch (if using) Quick Method
- Sauté the carrots, onion, garlic and scotch bonnet for just a few minutes.
- Pour the vinegar over the veggies.
- Add a spoonful of the veggies to a glass jar, add a few sprigs of thyme, a few allspice berries, and a few of the date pieces. Repeat until the jar is full or you use all of the ingredients.
- Add the vinegar from the pan to the jar so that it completely covers the veggies adding more vinegar if necessary.
- Put a lid on the jar and store in the fridge for up to a couple months.
Escovitch Long Version
- Add ingredients to a sterilized glass jar alternating ingredients to get a balanced layered effect.
- Pour vinegar over the ingredients making sure that they are completely covered. Add more vinegar if necessary
Assembly
- Spread about a tablespoon of the cheese spread onto the middle of a wrap.
- Add some of the jerked mushrooms, pineapple, escovitch (if using) and some arugula.
- Roll up the wrap and serve.
Scan To Watch The Video!
Nutrition
Calories: 367kcal | Carbohydrates: 74g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 944mg | Potassium: 1665mg | Fiber: 13g | Sugar: 33g | Vitamin A: 829IU | Vitamin C: 103mg | Calcium: 135mg | Iron: 6mg
