Jerk! (Sauce)

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The sauce is just good on it’s name alone!  I marinaded and then low cooked + baked tempeh to make jerk tacos, but this sauce/marinade can be used for just about anything you want to make awesome!


6 whole Scotch bonnet peppers
5 scallions (or green onions), roughly chopped
1 large shallot, chopped
1 (2-inch) knob fresh ginger, roughly chopped
6 garlic cloves
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 teaspoon freshly grated nutmeg
4 tablespoons dark brown sugar (or Sucanat)
1/2 cup soy sauce
2 tablespoons Lime zest
1/4 cup juice from about 4 limes
1/4 cup olive oil
(opt.) 1 Tbsp. Pimentos
(opt.) Dash Vinegar
(opt.) Dash Rum
Freshly ground black pepper
Salt (if necessary)

For slow-cooking add:

1/4 cup whole allspice berries
3 dozen dried bay leaves (about 2 loosely packed cups)


1. Blend (or use a food processor, but I like the consistency of the smoother, blended version).
(Note: it is impossible for this sauce to go bad because it out-spices anything that tries to grow, so it’ll keep for a while).

Collin McDougall//Art Director

Follow Collin on IG for more yummy vegan food ideas: @cmcdougs

– The Vegan Project

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