If you’ve been craving the smoky heat of jerk seasoning but want to keep things meat-free, this Spicy Vegan Jerk Mushrooms with Coconut Rice recipe is exactly what your weeknight dinner menu needs. These mushrooms are deeply marinated in a bold Jamaican jerk spice blend, then pan-seared to create a crispy edge and juicy interior. Served over fragrant, creamy coconut rice, it’s the kind of comforting yet exciting meal that makes you forget all about meat. Whether you're a fan of vegan foods or just looking to explore tasty vegetarian recipes, this dish brings all the flavor and soul of traditional jerk chicken meal—but completely plant-based.
Spicy Vegan Jerk Mushrooms with Creamy Coconut Rice
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Caribbean
Mixing bowl For marinating the mushrooms. A medium-sized glass bowl works best.
Cast-iron skillet or nonstick pan To sear the mushrooms and get that beautiful char.
Medium Saucepan with Lid For cooking the coconut rice evenly.
Wooden Spoon or Spatula For stirring the rice and mushrooms.
Chef’s knife and cutting board To chop aromatics and mushrooms. A sharp knife makes a big difference.
Grater or microplane For the ginger. If you don’t have one, finely mincing works too.
Tongs To flip mushrooms easily during cooking.
For the Jerk Mushrooms
- 1 lb oyster mushrooms preferably king oyster mushrooms, torn into thick strips
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- 2 garlic cloves minced
- 1- inch piece fresh ginger grated
- 2 tsp allspice
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 –2 Scotch bonnet peppers finely chopped (adjust for heat preference)
- 3 sprigs fresh thyme or 1 tsp dried thyme
- Salt and black pepper to taste
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 scallion finely chopped
- 1 tbsp shredded coconut optional, for garnish
Prepare the Jerk Marinade
In a large mixing bowl, combine soy sauce, olive oil, lime juice, apple cider vinegar, brown sugar, minced garlic, grated ginger, allspice, smoked paprika, cinnamon, nutmeg, chopped Scotch bonnet peppers, thyme, salt, and pepper. Mix well until it becomes a dark, thick paste.
This marinade is inspired by traditional Jamaican jerk flavors used in jerk chicken meals and jerk meatballs recipes—but it's tailored to coat mushrooms perfectly.
Marinate the Mushrooms
Clean the oyster mushrooms with a damp paper towel, then tear them into long, thick strips. Toss them into the bowl and massage the marinade into the mushrooms so that every nook and cranny gets covered. Let them marinate for at least 15 minutes at room temperature—or up to overnight in the fridge for maximum flavor.
If you're familiar with any jerk tofu or jerk oyster mushroom recipes, you'll appreciate how well mushrooms soak in bold spices.
Cook the Coconut Rice
While the mushrooms marinate, start your coconut rice. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and the liquid is absorbed.
Turn off the heat, let it sit (covered) for 5 minutes, then fluff with a fork and mix in chopped scallions. Add a sprinkle of shredded coconut on top for texture and an extra tropical note.
Sear the Mushrooms
Heat your cast iron skillet or nonstick pan over medium-high heat. Once hot, add the marinated mushrooms in a single layer. Cook for 4–5 minutes per side or until they’re caramelized, lightly charred, and crisp on the edges.
Don't overcrowd the pan—cook in batches if necessary. You want that smoky, slightly burnt edge that makes jerk mushrooms irresistibly delicious. If you've ever tried a jerk mushrooms recipe vegan-style before and found it lacking texture, this method solves that.
Plate and Serve
Spoon a generous helping of coconut rice onto a plate or shallow bowl. Top with a heap of sizzling jerk mushrooms. Garnish with more scallions, a squeeze of lime, and maybe even a drizzle of vegan mushroom gravy for a richer twist.
Now take a bite. The creamy rice cools down the fiery mushrooms just enough to keep you going back for more.
Pairings
This dish is bold, spicy, and deeply satisfying on its own—but it also plays well with a few sidekicks.
- Grilled Pineapple Slices: The sweetness of charred pineapple balances the heat beautifully.
- Simple Cucumber Salad: Cool, crisp, and lightly dressed with vinegar—it brings freshness to your plate.
- Roasted Plantains: A classic pairing in many vegan Jamaican food plates, plantains add texture and sweetness.
- Vegan Stuffed Mushrooms: If you’re serving a crowd, offer these as appetizers to match the mushroom-forward theme.
- Rum Punch or Ginger Beer: To drink, go for something refreshing and Caribbean-inspired to tie the whole meal together.
FAQs
1. Can I use other mushrooms for this recipe?
Absolutely. While king oyster mushrooms are ideal because of their meaty texture (they’re often featured in vegan oyster mushroom recipes), regular oyster mushrooms, shiitake, or even portobello caps can work. Just adjust the cooking time depending on the thickness.
2. Can I grill the mushrooms instead of pan-searing them?
Yes! Grilling adds a smoky depth that enhances the jerk flavor. Just thread the marinated mushrooms onto skewers and grill over medium-high heat until charred, similar to how you'd treat jerk tofu or vegan jerk chicken skewers.
3. Is this recipe spicy?
It has a kick, thanks to the Scotch bonnet peppers. If you're heat-sensitive, start with half a pepper or substitute with jalapeños for a milder option. The coconut rice helps mellow out the spice.
4. Can I meal prep this for the week?
Definitely. This is one of those vegan dinner recipes that actually gets better as it sits. Store the mushrooms and rice separately in airtight containers. Reheat in a skillet or microwave and enjoy within 4 days.
5. What protein can I add for a more filling meal?
You could add crispy jerk tofu, tempeh, or even lentils. If you're transitioning from meat, the flavor of these jerk mushrooms can easily hold their own against chicken breast recipes in terms of satisfaction.
