Vegan Authentic Jamaican Jerk Sauce
Bring the bold, irresistible flavors of the Caribbean to your kitchen with this Vegan Authentic Jamaican Jerk Sauce! Bursting with vibrant ingredients like fiery scotch bonnet peppers, aromatic allspice, fresh thyme, and zesty lime juice, this plant-based twist on a classic Jamaican marinade is every bit as flavorful as the original. A quick blend of wholesome ingredients like garlic, ginger, apple cider vinegar, and soy sauce creates a perfectly balanced, sweet and spicy sauce that’s ideal for marinating tofu, tempeh, or roasted vegetables. Ready in just 15 minutes, this easy-to-make jerk sauce delivers restaurant-quality flavor and can be stored for up to two weeks in the fridge, making it a must-have for meal prep and weeknight dinners. Whether you’re grilling, roasting, or dipping, this vegan Jamaican jerk sauce is your ticket to a taste of the tropics!
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Recipe Information
Ingredients
- 2 whole scotch bonnet peppers
- 6 stalks green onions
- 4 cloves garlic cloves
- 1 whole small white onion
- 2 tablespoons fresh thyme
- 2 teaspoons allspice ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon black pepper
- 0.25 cup soy sauce
- 0.25 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 inch fresh ginger
- 1 teaspoon sea salt
Instructions
1. Begin by preparing your vegetables. Finely chop the green onions and the white onion, and set them aside.
2. Peel and mince the garlic cloves and the fresh ginger. Set aside.
3. Cut off the stems from the scotch bonnet peppers and finely chop them. Be very careful while handling them; wear gloves if necessary and avoid touching your face.
4. In a blender or food processor, combine the chopped green onions, white onion, garlic, ginger, and scotch bonnet peppers.
5. Add the fresh thyme leaves, ground allspice, cinnamon, nutmeg, black pepper, soy sauce, apple cider vinegar, brown sugar, lime juice, vegetable oil, and sea salt into the blender.
6. Blend all the ingredients until you achieve a smooth and thick consistency.
7. Taste the sauce and adjust the seasoning if necessary. Add more salt or lime juice if needed.
8. Transfer the jerk sauce to a jar with a tight-fitting lid. It can be stored in the refrigerator for up to 2 weeks.
9. Use this jerk sauce as a marinade for tofu, tempeh, or vegetables, or as a grilling or dipping sauce for various vegan dishes.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 25.9 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
