Chef notes

This recipe give me a taste of my childhood in Jamaica and Mauritius. It may seem like a lot of ingredients and steps, but it's so quick to make.

Technique tip: For best flavor, marinate shredded mushrooms overnight.

Swap option: Instead of mushrooms, you can use green jackfruit.

Ingredients

Jerk Marinade

2 Scotch bonnet peppers, seeded and halved
1 shallot, cut into pieces
3 green onions, cut into pieces
4 cloves garlic, halved
3 tablespoons brown coconut sugar
3 tablespoons cider vinegar
3 tablespoons soy sauce or tamari

2 tablespoons coconut oil
1 (1-inch) piece ginger, coarsely chopped
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon fresh thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Mushrooms

14 ounces king oyster mushrooms

oil, for cooking

Vegan Coleslaw

2/3 cup vegan mayo
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon coconut brown sugar

salt and freshly ground black pepper, to taste
3 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots

Mango Chutney

2 green mangoes
2 tablespoons coconut oil
2 teaspoons crushed red pepper flakes

1 teaspoon black mustard seeds
3 lemons, juiced
salt

To serve

8 small soft flour tortillas
2 limes

1 bunch fresh cilantro

Preparation

For the marinade:

Pop all ingredients in a food processor and puree until smooth but still a little course. Set aside.

For the mushrooms:

Shred the oyster mushrooms using a fork to make incisions and then pull individual strands apart with your hands.

Mix the oyster mushrooms with the jerk marinade in a bowl until the mushrooms are well-coated.

Heat oil in a pan over medium-high heat. When the oil is hot, add the mushrooms and flip frequently, until edges of the mushrooms begin to crisp up, approximately 5 minutes.

For the vegan coleslaw:

In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt and pepper.

Add the cabbage and carrots in a very large mixing bowl (the larger the better). Pour the dressing all over the cabbage and toss well to combine. Finish with more salt and pepper, to taste.

For the mango chutney:

Peel and grate mangoes.

Heat oil in a pan and stir in mango, red pepper flakes, mustard seeds and lemon juice, and stir well until it starts to caramelize. Add salt to taste.

Leave chutney to cool, then put it in a jar and store it in the fridge.

To serve:

Fill each of the tortillas with jerk mushrooms, coleslaw, mango chutney, a squeeze of lime juice and cilantro.