Chef Troy's  Vegan Jerk tacos



Jerk Mushroom
  • 2 medium Portobello Mushrooms
  • 1 1/2-2 cups of balsamic vinegar
  • 4 oz Chef Troy's special jerk seasoning
      wet rub

Jerk Aioli
  • 4 tbsp Vegenase
  • 2 tsp jerk seasoning  
  • 1 line
       whisk together

Pico De Gallo
  • 1 large tomato small diced
  • 1 jalapeño pepper small dice
  • 1/2 red onion small diced
  • 1 tbsp cilantro chop fine
  • 1/2 tsp blue agave
  • s/p to taste

Mango Salsa
  • 1 Mango
  • 1 tbs Chop Cilantro 
  • 1 Red and green bell pepper
  • 1 Whole Lemon juiced
  • Salt/Sugar to taste
  • 3 small flour/corn tortilla


For Mushroom Season Portobello Mushrooms with Chef Troy's special jerk seasoning wet rub and sock into balsamic vinegar for 12-20min. Cook on a skillet or grill over medium-high heat for 6-12 minutes on each side until cooked through. Slice into strips.

Spread Jerk Aioil on tortilla add mushrooms strips, then salsa and pico de gallo then drizzle with Chef Troy’s Jerk sauce (#1 Eating Condiment). Top with chopped cilantro. Serve with fresh lime wedges for drizzling on tacos.


For Tofu
  • 4 slices extra-firm tofu, drained and dried
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon old bay
  • 1/2 tea spoon Allspice
For Glazed
  • 1 table spoon earth balance
  • 2 table spoon agave sweetener
  • 1 table spoon
  • 1 tea spoon soy sauce

For Couscous

  • 2 cups couscous
  • 1/2 tablespoon extra verging olive oil
  • 1/2 cup small dice onion
  • 1/4 green bell pepper
  • 1/4 cup red bell pepper
  • 1/4 cup yellow bell pepper
  • 1/4 tea spoon scotch bonnet pepper
  • 1 stalk green onion or scallion
  • 1/2 teaspoon fresh thyme
  • ¼ teaspoon fresh ginger finely chop
  • 2 cloves garlic finely chop
  • 4 cups vegetable stock/Grace pumpkin mix
  • 1 cup coconut milk 9 once pumpkin


For Couscous Sauté all season and herbs cooked for 3-5 minutes and add coconut milk them add powdered seasoning (cook and purée pumpkin) and add pumpkin to season bring to a boil and add 2 coups couscous stir covered and remove from heat and set aside. For tofu Mix all spices together and Season Tofu generously and fry over medium heat until golden brown. For glaze Whisk earth balance, agave sweetener soy sauce over medium heat and set aside.

Honey-Glazed Tofu on Pumpkin Veggie Couscous

Honey Ginger Glazed Tofu balls


  • 1/2 (16 ounce) package extra-firm tofu,
      drained and crush
  • 1 teaspoon smoked paprika
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon old bay
  • 1 teaspoon Allspice
  • 1/2 cup small dice onion
  • 1/4 green bell pepper
  • 1/4 cup red bell pepper
  • 1/4 cup yellow bell pepper
  • 1 stalk green onion or scallion
  • 1/2 teaspoon fresh thyme
  • ¼ teaspoon fresh ginger
  • 2 cloves garlic      
  • 1 1/2 cup pinko breadcrumbs

Honey Ginger glazed sauce
  • 1/2 cup Sweet chili sauce
  • 1 Table spoon Agave sweetener
  • 1 Table spoon Raw ginger extract
  • 1 Tea Spoon Soy sauce


In a large bowl mix all ingredients and ball into desired sizes and Heat oil in a wok or large skillet,test if the oil is ready,fry until golden.For sauce In a medium sauce pan whisk all ingredients together over medum heat pour glaze over tofu balls and serve warm.
Chef Troy’s Vegan Jackfruit Arugula Salad


  • 1/2 lb clean and deseed raw Jackfruit julienne
  • 1 medium bunch of arugula
  • 4 strawberry slices
  • 5-6 cherry tomatoes cut in half
  • 1 whole cucumber cube
  • 1 tbs Shallots
  • 1 Avocado
For Dressing
  • 1 tbs cilantro chop
  • 2 lemon juiced
  • 1/2 tbs  Jalapeño finely chop (optional)
  • 1/2 cup Avocado oil
  • 1/2 tsp dry arugula
  • 1 tsp agave


In a medium bowl add ingredients and whisk
together add s&p to taste

For Salad
In a large bowl add all ingredients and toss

together with dressing
Growing up In Jamaica we used to turn cornmeal and they used to call it poor people food so what’s you saying about my Scotch Bonnet Coconut Polenta. Polenta is made from coarsely ground cornmeal and is very popular in Jamaica,Italy ect.Polenta is similar to grits, but as for me I think polenta is way better than the famous Southern dish. It can be served creamy, fried, baked, chilled and cut into cubes. I really love creamy coconut polenta, it is a special dish.

Scotch Bonnet Coconut Polenta & Jerk Stir-Fried Mushrooms


For Mushrooms
  • 1 lb Portobello mushroom
  • 1/2 cup bell peppers
  • 1 tbs finely chop garlic
  • 2 tbs extra verging olive
  • 1/4 cup Chef Troy’s Jerk sauce (#1 Eating Condiment)
For Coconut Scotch Bonnet Polenta
  • 1/2 cup bell peppers
  • 1 tbs finely chop garlic
  • 2 cups Coconut milk
  • 1 1/2 cups water
  • 3/4 cup polenta
  • 2 tablespoons earth balance butte


This creamy coconut scotch Bonnet polenta is easy to make, you are definitely going to love it!
.I start with my mushrooms small to medium diced it along with some bell pepper and garlic finely minced I toss the mushrooms in the olive oil, then add my pepper and garlic and sauté for a minute then add A splash of Chef Troy’s Jerk sauce (#1 Eating Condiment) and toss and remove from heat.For my Polenta I cook it on the stove top it’s a nice little arm workout,You just have to whisk it every few minutes, so don’t go polenta is really creamy thanks to the Coconut milk, earth balance butter. So started out with my a medium pan over medium heat add some diced garlic,bell pepper and a small piece of finely chop scotch Bonnet pepper sauté for a minute and a half then add a one and a half cup of coconut milk bring to a simmer then add Polenta and whisk it every few minutes to combine. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan. Cook until liquid is absorbed and polenta is creamy, about 30 minutes total. Remove from heat and stir in the earth balance butter.
Divide the polenta into bowls. Top with stir-fried Jerk mushrooms. Serve immediately.

Ital Cauliflower Fry Rice 

​​ ​Ingredients
​​​​​​3 Cups of Toasted Cauliflower  
1/4 Cup Green Onion (Scallion)  
1 Cup Mix Vegetable  
1 Tsp Fresh Tyme  
1 Tsp Crush Garlic  
1 Tsp Chopped Shallots  
1/2 Tsp Ginger finely chop   
1/4 Cup Bell Peppers    
1/2 cup Fresh corn kernels
Chef Troy’s natural seasoning
3 Tbs organic coconut oil 


Step 1.
Preheat oven to 425 degrees F.
Grate the cauliflower on a box Grater or add to food processor pulse the cauliflower until the pieces are about the size of rice grains.
Transfer minced cauliflower to a rimmed baking sheet.Spread it out in an even layer.
Roast for 25-35 minutes, stirring occasionally until the cauliflower is dehydrated as needed.

Step 2.
Heat coconut oil in a large skillet or wok over medium heat. Add veggies,bell pepper,ginger,shallots,garlic,corn and mix in,Cook 3 minutes, stirring occasionally. Increase heat to medium-high and stir in toasted Cauliflower, Stir for 1 minute.add seasoning mix and tyme and green onion Remove from heat. Add Garnish with fresh chop green onion, if desired.

 Photography by Clay Williams

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