From Doctor to Chef: My Plant based Jerk Mushroom Bowl Recipe

Watch how I make my delicious plant-based jerk mushroom and plantain bowl in this recipe video! Hi, I’m Dr. Shayla Nettey, a doctor-turned-plant-based chef, sharing my journey and vegan soul food recipes. Perfect for anyone interested in whole food, plant-based eating, and healthy vegan cooking. Learn tips, tricks, and behind-the-scenes insights as I transition from medicine to culinary arts, bringing flavorful, nutritious meals to your table.

MY JERK MUSHROOM BOWL


My inspired Jerk Marinade

6 bunches of scallions roughly chopped
Bunch of fresh thyme (remove any thick woody parts)
Thumb of ginger
6 peeled whole garlic cloves
1 medium onion roughly chopped
1 habanero pepper, seeded
3 TBS crushed all Jamaican all spice berries
½ cup olive oil
½ cup coconut aminos
4 soaked dates, roughly chopped
3 TBS coconut sugar
Juice of one orange
Juice of one lemon
Grated cinnamon
Browning ( optional for color)

Blend all ingredients in food processor until smooth.

JERK MUSHROOM
Sear mushrooms in pan on medium high heat with avocado oil until brown on both sides
Then add jerk marinade to mushrooms plus a pinch of salt and add back to the pan and allow to brown marinade onto mushrooms

JERK TOFU
Tofu, extra firm
Use extra firm tofu and tear into bite sized pieces.
Season with salt lightly and 1 tbs of cornstarch and toss with jerk marinade. Allow to sit in fridge for at least 30 minutes to marinade
Roast in pre heated ( 420 F ) oven on a parchment lined sheet pan for 25 minutes


BELL PEPPERS
Sliced red and green bell peppers tossed in jerk marinade and seared in same pan as mushrooms


MANGO AND PEACH SALSA
Diced mango
Diced peach
Diced 1 red bell pepper
Diced ¼ cup cucumbers
Diced half of a medium sized red onion
Roughly chopped cilantro
Juice of one lime
Salt to taste
Stir together all ingredients, place in fridge until ready to serve


Thank you for watching

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