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Vegan jerk style steak with coleslaw
Cooking time of 20 minutes – Serves 2
Nutritional Information
- 586 Kcal
- 15g Fat
- 7.2g Saturates
- 66g Carbohydrates
- 16g Fibre
- 32g Protein
- 4.6g Salt
Allergens & Dietary Requirements
Allergens:
- Gluten
- Soybean
Dietary requirements:
- Halal
- Kosher
- Vegetarian
- Vegan
- Pescatarian
- Dairy-free
Ingredients
- 2 Vivera Plant Steaks (200g)
- 1 lime, cut in half
- 100g peas (kidney beans)
- 60g basmati rice
- 50g spring onions, roughly chopped
- 150ml water
- 150 ml unsweetened coconut drink (dairy alternative)
- 1 bay leaf
- 1/4 tsp dried thyme
- 1 medium carrot, grated
- 100g white cabbage, finely sliced
- 100g red cabbage, finely sliced
- 100g plant-based Greek yoghurt
- Juice of 1/2 lemon
- Salt and pepper to taste
For the jerk marinade:
- 2 tsp jerk seasoning powder
- 4 tbsp ketchup
- 2 tbsp light soy sauce
- 1 tbsp vinegar
Method
- Set the oven to 180°C.
- Combine all the ingredients for the marinade into a bowl and mix well.
- Cut the vegan steaks into pieces. Add the pieces into the marinade and coat them thoroughly.
- Place the vegan steak pieces into a baking tray with the lime halves and bake for 20 minutes, turning after 10 minutes.
- While the steaks are cooking, add the water and coconut drink into a deep saucepan, bring to the boil and add the rice, thyme, and bay leaf. Turn the heat down and cover with a lid. Allow to simmer for 10‑12 minutes, or until the rice is cooked.
- When the rice is almost ready (approx. 5 minutes left), stir the peas (kidney beans) through the rice and continue to cook until all the liquid is absorbed.
- Season the rice and peas (kidney beans) with fresh chopped spring onions and salt and pepper to taste.
- For the coleslaw: In a bowl combine grated carrots and the finely sliced red and white cabbage. Add lemon juice, yoghurt, season to taste and mix well.
- To serve: Squeeze the roasted lime halves over the vegan steak and serve alongside the coleslaw and rice and peas.
