Vegan Jerk Recipes

“Jerk” can mean a way of cooking or a kind of seasoning. “Jerk cuisine” refers particularly to dry-rubbed or marinated meats and the techniques by which they are prepared. However, jerk seasoning and spices can be applied on anything, and the vegan jerk dishes we will share with you on this post are proof. 

Jerk cooking is native to Jamaica but has made its way around the world along with the Caribbean diaspora. The two key components are traditionally allspice and scotch bonnet peppers. But it also incorporates cloves, cinnamon, nutmeg, ginger, thyme, garlic, and salt. 

If you’ve never attempted to cook a plant-based jerk recipe, now is the time! These 10 vegan jerk recipes are excellent uses of this aromatic and flavorful spice mix. They will confirm that you don’t need any animal ingredients to enjoy the flavors of Jamaican cooking.

Jerk Jackfruit Wraps

To make things simple, you can use one tin of young jackfruit in water (not syrup!) marinated in jerk spice. And you can set it off with red kidney beans, roasted sweet potato, lime juice, and mayonnaise. And do not to skip the crunchy little gem lettuce.


  • 1 large wedge of sweet potato, peeled and cut
  • 1 tin of young jackfruit in water, drained, and rinsed
  • 2-3 teaspoons of jerk seasoning
  • 1 tin of kidney beans
  • 1 roughly chopped gem lettuce
  • 3 tablespoons of vegan mayo
  • Juice of 1 lime
  • 6 roti (paratha roti also work)
  • Salt & pepper
  • Olive oil


  1. Preheat your oven at 360ºF.
  2. Give the sweet potato wedges a good toss in a perfect amount of olive oil with a pinch of salt and black pepper.
  3. Place the wedges on a baking tray and put them in the oven for 15-20 minutes then turn them halfway through.
  4. While the wedges are inside the oven, toss the jackfruit in 2 teaspoons of jerk seasoning.
  5. Heat a tablespoon of olive oil in a frying pan to low-medium heat. Add the jackfruit to the pan and cook it for about 5 minutes, giving it the occasional stir.
  6. Take a couple of forks and gently pull apart the jackfruit until it’s shredded. If it’s still a bit tough, give it a few more minutes until it softens up.
  7. Combine the kidney beans with the jackfruit and gently heat for a couple of minutes while stirring.
  8. Give it a quick taste and add more jerk seasoning or salt as needed.
  9. In a bowl, mix the mayo with the juice of half a lime and add some black pepper. Give it a taste and add more lime juice if needed.
  10. When everything is set, you can begin putting the wraps together. Add a good amount of mayo, a couple of sweet potato wedges, 1/6 of the jackfruit mix, and a handful of lettuce to every roti and wrap them up like a burrito.

Your jerk jackfruit wraps are done and it can last for a couple of days if stored in the fridge.

Jerk Tempeh Wraps With Mango Basil Aioli

This recipe is like a vacation in a wrap. Spicy jerked tempeh is wrapped up in crunchy lettuce and paired with a tangy mango basil aioli. The wraps by themselves carry some heat but the stuffing cools things off and adds a sweet refreshing flavor.


  • 1 8-ounce of packed tempeh
  • 1/2 of 1 diced bell pepper
  • 1/2 of 1 diced small sweet onion
  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons of jerk seasoning
  • 1 bunch of butter lettuce

For the Mango Basil Aioli

  • 1/2 cup of vegan mayonnaise
  • 1 cup of diced mango
  • 1/3 cup of torn basil leaves
  • 1 teaspoon of vinegar
  • Salt and pepper

For the Jerk Seasoning

  • 1 tablespoon of garlic powder
  • 2 teaspoons of cayenne
  • 1/2 teaspoon of ginger
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1 teaspoon of allspice
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • A dash of pepper
  • 2 teaspoons of brown sugar (optional)

Preparation for the Jerk Seasoning:

  • Combine everything into a small bowl and give it a good mix.

To Make the Tempeh:

  1. In a large mixing bowl, break the tempeh into small pieces. 
  2. Add in the jerk seasoning and mix them to combine. Set it aside.
  3. Preheat a small skillet with olive oil and once hot, add in your diced onion and pepper. 
  4. Let it cook for about 2-3 minutes then add in the tempeh. 
  5. Let the tempeh cook for about 3-4 minutes then stir. You’ll know that your tempeh is done when it is fully heated through.

To Make the Mango Basil Aioli:

  1. In a small food processor, combine the mango and basil and process until they are finely chopped. 
  2. Add in the mayonnaise and vinegar and pulse until it is fully combined into a sauce. Set it aside or store it in the fridge until ready to use.

Jamaican Jerk Chickpea Stew

The Fall season will arrive right before you know it. And it will be the perfect time to pull out your sweaters, coats, and those soup and stew recipes that keep you warm during the colder months. This chickpea stew will not only keep you warm but they’ll relish the Jamaican Jerk seasoning that will make you crave seconds and maybe even thirds.


  • 2 1/2 cups plus 2 tablespoons of low sodium vegetable broth or water
  • 1/2 large diced onion
  • 1 large diced carrot
  • 1 large russet of peeled and cubed potato
  • 4 minced garlic cloves
  • 1 teaspoon of minced ginger
  • 1/2 cup of peas
  • 1 teaspoon of Jamaican Jerk seasoning or a blend of ground thyme, nutmeg, allspice, black peppercorn, cinnamon, onion, cayenne chiles, garlic, and Habanero chiles
  • 1 tablespoon of low sodium soy sauce or tamari
  • 1 teaspoon of vegan Worcestershire sauce
  • 1/4 teaspoon of salt
  • 2 cans of drained chickpeas


  1. Preheat a large pot over medium heat. Add 2 tablespoons of vegetable broth or water and let it heat for 30 seconds.
  2. Add the onions and cook it for 5 minutes.
  3. Add the carrots, garlic, potatoes, and ginger and cook it for 15 minutes.
  4. Add the peas, soy sauce, Worcestershire sauce, spices, salt, chickpeas, vegetable broth, and bring it to a boil.
  5. Once it begins to boil, reduce the heat to low and let it simmer for 20 minutes while stirring occasionally, or until the carrots and potatoes become fork-tender.
  6. Best served over your favorite grain and enjoy.

Jamaican Jerk Plantain Veggie Burgers

Delight your taste buds on a journey with these Jamaican jerk plantain veggie burgers. These gluten-free burgers created from brown rice, mashed ripe plantain, pecans, and beans will set you on island time in only 30 minutes.

Ingredients for the Burgers:

  • 1 peeled green plantain
  • 1 1/2 cups of cooked pinto beans
  • 1/2 cup of pecan halves
  • 15 stems of cilantro
  • 3 garlic cloves
  • 1 cup of cooked brown rice
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of each: parsley, cayenne pepper, allspice, smoked paprika, crushed red pepper, black pepper, and cinnamon
  • 1/2 cup of vegan cheddar cheese shreds (optional)
  • 1 tablespoon of ketchup
  • 1 1/2 teaspoons of reduced-sodium tamari or soy sauce
  • Splash of olive oil

For Assembly:

  • Romaine lettuce
  • 8 toasted burger buns or 16 bread slices, gluten-free if required
  • 2 cups of guacamole 


  1. Cut the plantain into four parts. Put in a food processor then pulse it until finely chopped, but not mushy. Take out and transfer in a large bowl.
  2. Add the pinto beans, cilantro, pecans, and garlic to the food processor. Pulse until it’s finely chopped. Combine them into the bowl with the plantains.
  3. Add the rice, spices, cheese (optional), ketchup, and tamari to the plantain mixture. Stir thoroughly to combine.
  4. Heat a dash of olive oil in a large heavy-bottomed skillet.
  5. Shape the plantain mixture into 3-inch wide patties. Set as many as will fit into the skillet (three to four in a 10-inch skillet). Cook until it turns golden brown on each side, for about 10-15 minutes. Cook in groups until the patties are done.
  6. Place the burgers on buns with romaine lettuce. Top it with guacamole and serve.

Grilled Jerk Tofu With Pineapple Salsa

This quick and simple dish is full of not-your-every-day tastes. The pineapple salsa is sticky and rich, with crunchy bell peppers mixed in. The tofu is made spicy and crispy from the grill. It’s an excellent meal to serve at a cook-out!

Best served with a side of sliced cucumbers for a cooling effect or with rice and lettuce for a healthfuller meal.

Ingredients for the Tofu

  • 17-ounce of extra-firm tofu, sliced into 8 planks and pressed
  • 1/4 cup of jerk seasoning

 For the Pineapple Salsa

  • 2 cups of cored and diced fresh pineapple
  • 1 diced mango
  • 1 diced red bell pepper
  • 1 minced jalapeño, more or less to taste
  • 1/4 cup of minced red onion
  • 1/4 cup of chopped cilantro
  • Juice of 1 lime


  1. Merge all the salsa ingredients in a medium bowl and set aside.
  2. Spread the pressed tofu with jerk seasoning. 
  3. Preheat a grill to high heat and grill the tofu until it is warmed through and the grill marks appear (about 2-4 minutes per side).

Caribbean Jerk Millet Burgers With Pineapple Guacamole

This millet, chickpea, and black bean burgers are stuffed with protein, flavor, and of course, Caribbean heat! Homemade jerk seasoning makes these burgers extra-special, but they’re fantastic when topped with creamy pineapple guacamole.

Ingredients for the Burgers

  • 2 cups of cooked un-hulled millet
  • 1 1/2 cups of cooked black beans
  • 1 1/2 cups of cooked garbanzo beans
  • 2 tablespoons of olive oil
  • 1 seeded Serrano pepper
  • 2 garlic cloves
  • 1/2 small onion
  • 1 small red bell pepper, seeded and cut into parts
  • 3 tablespoons of freshly squeezed orange juice
  • 2 tablespoons of soy sauce, lime juice, and cider vinegar
  • 1 tablespoon of jerk seasoning (recipe follows)
  • 2 tablespoons of packed brown sugar
  • 1/2 teaspoon of salt
  • 1/2 cup of dry breadcrumbs
  • 1 flax egg (1 tablespoon of flax meal plus 2 1/2 tablespoons of water)
  • 2 tablespoons of olive oil or more(optional)

Jerk Seasoning

  • 2 teaspoons of cloves
  • 2 teaspoons of allspice
  • 2 teaspoons of ginger
  • 2 teaspoons of paprika
  • 2 teaspoons of black pepper
  • 2 teaspoons of cumin
  • 3 teaspoons of cinnamon
  • 2 1/2 tablespoons of cocoa powder

Pineapple Guacamole

  • 2 very ripe avocados, pits, and shells discarded
  • 1/4 cup of finely chopped onion
  • 1/2 cup of finely chopped fresh pineapple chunks
  • 1 tablespoon of sugar (optional)
  • 1 teaspoon of lime juice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper

To Serve

  • 8 of your favorite hamburger buns
  • Fresh cilantro sprigs and red bell pepper slices for topping

Preparation for the Burgers

  1. Preheat the oven to 350°F then set a baking tray with foil and spray lightly with olive oil. 
  2. Combine the serrano, onion, garlic, and bell pepper in a food processor and pulse until finely chopped. 
  3. Preheat 2 tablespoons of oil in a medium skillet over medium-high heat and combine the mixture to the pan.
  4. Cook for 6-7 minutes until it softened then add the orange and lime juice, soy, and vinegar to the pan. Cook until mostly is evaporated then take from heat and scrape the contents back into the processor. 
  5. Add the jerk seasoning, brown sugar, salt, and beans then pulse until it is nearly smooth. 
  6. Scrape into a large bowl and add the millet and the breadcrumbs. Mix thoroughly.
  7. Form a mixture into eight patties and place on a prepared tray. Bake it in the oven for about 12 minutes on each side then remove it from the oven and allow them to cool for about 10 minutes to set up or they will fall apart.
  8. If desired, heat 2 more tablespoons of olive oil in the same skillet and cook all patties for about 1 minute per side until it turns nice and golden brown.

To Make the Pineapple Guacamole

  1. Smash the avocados with a fork and mix them with the other ingredients in a medium bowl. Cover and chill until it is ready to be served.
  2. Toast the buns, if desired, and assemble the burgers by putting the patties on the buns and topping them with guacamole, peppers, cilantro, and whatever you like.

High-Protein Jamaican Jerk Chili With Tempeh

Sound the alarm! It’s difficult to say where this Caribbean-inspired stew might stand in terms of pure Scoville units, but it delivers the heat.

Unassuming little habaneros add to the blistering blaze, turning up the heat with even the least addition.

If you’d fancy a full-flavored blend that solely has a bit less firepower, feel free to drop the fresh pepper entirely. The unique Jamaican-style seasoning still carries a spicy, savory punch.


  • 1 tablespoon of olive oil
  • 8 ounces of crumbled Tempeh
  • 1/2-1 seeded and finely minced habanero pepper
  • 2 or 14-ounce cans of black-eyed peas
  • 1 or 14-ounce can of fire-roasted diced tomatoes
  • 1 or 6-ounce can of tomato paste
  • 2 tablespoons of molasses
  • 2 tablespoons of soy sauce
  • 1 tablespoon of dehydrated onion flakes
  • 1 tablespoon of garlic powder
  • 2 teaspoons of dried thyme
  • 1 teaspoon of ground allspice
  • 1 teaspoon of hot paprika
  • 3/4 teaspoon of ground black pepper
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of crushed red pepper flakes
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/2-3/4 of teaspoon salt


  1. Preheat a large saucepan over medium-high heat and combine the oil and crumbled tempeh. 
  2. Sauté for a minute or two until it’s lightly browned.
  3. Ass your minced habanero. Cook for another minute to release the volatile oils of the pepper that carry all its fiery flavor.
  4. Add the remaining ingredients, starting with the ½ teaspoon of the salt, and stir thoroughly to combine. Cover with lid and bring it to a full boil.
  5. Reduce the heat to medium and simmer for 3–6 minutes while stirring periodically. Keep stirring until it slightly thickens and heats all the way through. Add more salt to taste.

Caribbean Jerk Chili

Chili is not just for winter. This Caribbean jerk chili is a world of spicy, sweet, and tropical flavors.

A creamy, coconut milk chili base is stuffed with sweet bell pepper, red beans, and other veggies along with juicy mango and a squeeze of tart lime juice. A garnish of fresh cilantro is an excellent finishing touch.


  • 2 tablespoons of olive oil
  • 3 finely chopped garlic cloves
  • 2 diced celery stalks
  • 1 diced onion
  • 1 diced red bell pepper
  • 2 teaspoons of Jamaican jerk seasoning or chili sauce
  • 1 cup of coconut milk
  • 3 tablespoons of tomato purée (passata)
  • 1 cup of canned red or kidney beans, drained
  • 2 tablespoons of fresh lime juice
  • 1 diced mango
  • 1/2 cup of chopped cilantro (coriander)
  • Cooked basmati rice, for serving


  1. Preheat the olive oil in a large saucepan over medium heat. 
  2. Add the garlic, onion, celery, and bell pepper and sauté them for 5-6 minutes or until the onion is translucent. 
  3. Add the jerk seasoning or chili sauce and cook it for 2-3 minutes.
  4. Add in the coconut milk, beans, tomato purée, and fresh lime juice and season them to taste with salt and freshly ground black pepper. 
  5. Cover the saucepan with a lid then reduce the heat to low, and let it simmer for 20 minutes while stirring occasionally.
  6. Add in half of the mango and half of the cilantro, then cover the saucepan and let it simmer for another 10 minutes. 
  7. Serve the chili over warm rice, garnished with the remaining mango and cilantro.

Caribbean Jerk Sweet Potato Falafel

These Caribbean-inspired falafel are an excellent weekend dinner. They’re almost similar to the jerk-spiced fried hummus fritters, so what’s not to love about that? Serve this crispy falafel in a pita with all your desired vegetables.

Ingredients For the Falafel

  • 1 1/2 cups of peeled cooked sweet potato
  • 1 2/3 cup of cooked chickpeas

For the Caribbean Jerk Spices

  • 1 teaspoon of sea salt
  • 1 teaspoon of cumin
  • 1 teaspoon of cocoa powder
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of curry powder
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cloves
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • Oil, for frying

For the Toppings

  • Your favorite barbecue sauce (optional)
  • 1 seeded and thinly sliced red bell pepper
  • 1 medium diced tomato
  • 1 cup of washed iceberg lettuce or Napa cabbage
  • 1 large grated carrot
  • 1 thinly sliced medium onion
  • 1/2 cup of diced pineapple
  • 4-6 large pitas (gluten-free if required)

Preparation for the Falafel

  1. First, create the spice blend.
  2. Put all of the ingredients for the falafel, minus the frying oil, in a food processor (a blender will also work if that’s all you have) and pulse it until combined into a nearly smooth mixture. It should produce a thick dough.
  3. In a large skillet, preheat about 1-inch of oil over medium-low heat. You can also use a deep-fryer instead. 
  4. With a large scoop, form balls and drop them nicely into the pan.
  5. Flatten them slightly with a spatula and cook them on both sides for about 3 minutes until it turns crispy.

To Serve

  1. If desired, warm the pitas in a foil packet inside the oven or one by one on a slightingly greased skillet.
  2. Stuff each pita with the falafel, your desired vegetables, and your favorite barbecue sauce.

Jerk Cauliflower Tacos

You could purchase a premade jerk seasoning at the store but creating your own seasoning would be ideal. 

Create a big batch of this jerk cauliflower and fill it into rice bowls, toss it in your salad or veggie bowl, add it to your tortilla wrap — the possibilities are endless!

Ingredients For the Cauliflower

  • 4 cups of cauliflower florets
  • 3 tablespoons of olive oil

For the Jerk Seasoning

  • 1 teaspoon of sea salt
  • 1/2 teaspoon of brown sugar
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ginger powder
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of allspice
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon of cayenne

For the Tacos

  • Tortillas or hard taco shells, gluten-free if required
  • Avocado
  • Red onion
  • Jalapeño
  • Diced mango


  1. Preheat the oven to 375ºF. Arrange a large baking sheet with parchment.
  2. Combine the jerk seasoning ingredients in a small bowl and stir until mixed thoroughly.
  3. Add the cauliflower to a large bowl. Pour in the oil and add the seasoning blend. Mix it until well-coated. Another thing you can do is combine the seasoning ingredients in a gallon of sealable plastic bag. Give a nice shake to mix. 
  4. Add the cauliflower and oil and shake it to coat well.
  5. Spread the cauliflower onto the baking sheet and place it in the oven. Bake it for 20-22 minutes until the cauliflower is tender.

To Make the Tacos

  1. Heat the tortillas or taco shells. Fill it with jerk cauliflower.
  2. Top it with all of your favorite taco toppings and a squeeze of fresh lime juice.


Bring the flavors of the Caribbean into your kitchen with all these simple vegan jerk recipes. 

With a few minutes to spare and easy to purchase ingredients, these tasty vegan jerk recipes are to die for! You can enjoy these vegan recipes in any way you like. You can serve them along with some rice and coleslaw, or pile them high on a bun, roll them into a wrap, or even top a grain bowl.

Wherever you add them, you’ll be so thrilled that you did it.