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Caribbean Jerk Mushroom Jasmine Rice

A Caribbean dish that is simple to make, vegan, and oh so delicious. Watch your mushrooms turn this dish into a flavorful masterpiece.
5 from 1 vote
Course Dinner, Lunch
Cuisine Jamaican, Caribbean


  • 1 1/2 C water
  • 1/2 C coconut milk
  • 1 C Jasmine Rice
  • One can of chickpeas
  • 2 teaspoons curry powder
  • 1/2 C fresh ginger
  • 1 T extra Virgin Olive Oil
  • Salt to taste
  • 2 T of Curry Powder
  • 1 batch of Asparagus
  • “Jerk” seasoning in the bottle
  • 1/4 C Cilantro
  • 2 Tbl “Jerk” Sauce or Vegan Soy Sauce
  • 1-2 Tbl Worcestershire sauce
  • 1/2 C Whole mushrooms chopped
  • 1/2 C Yellow peppers chopped
  • 1/2 C of Cilantro
  • 1 Avocado


  • Cook the rice with the water
  • and coconut milk. Add 1 T extra Virgin Olive Oil to rice with Pinch of salt.
  • Chop up mushrooms, cilantro & peppers. Marinate the mushrooms, peppers and cilantro in “Jerk” or Worcestershire Sauce for 10 mins. Add to skillet. Sauté for 10 minutes.
  • Cook the can of chickpeas in a sauce pan for 10 minutes. Add ginger. 2 T of Curry Powder.
  • Place 1 C of asparagus on cooking sheet and warm up in the oven.
  • Plate with rice, topped with gingered chickpeas, sliced avocado and asparagus on the side.
Keyword vegan
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