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Rasta Pasta with Lion’s Mane Jerk Sausage
This recipe takes some time and work, but it is totally worth it. I have made Rasta pasta in many ways, but this is a different recipe by sneaking in protein into the pasta sauce, but also by introducing these Lion’s Mane jerk sausages. I kept it pretty mild with mild jerk paste, but you can always level it up to something hotter. If you got time on your hands, this is one of the recipes you want to make.
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Shopping List
Lion’s Mane Jerk Sausage
• 4 - 4.5 oz of lion’s mane mushroom
• 1/4 cup of red onions
• 2-3 drops liquid smoke
• 2 Tbsp coconut amino
• 1/4 cup water
• 3 Tbsp Jerk Seasoning paste (Mild is best)
• 1 Tbsp of agave
• 3 Tbsp avocado oil
• 1 cup vital wheat gluten
• 1/4 cup nutritional yeast
• 1 Tbsp of minced garlic
• 1 Tbsp of smoked paprika
• 1 tsp of cayenne powder
• 1 tsp of jerk seasoning (no salt)
• 2 tbsp finely chopped roasted or sauteed red sweet pepper
• 2 tbsp finely chopped roasted or sauteed Yellow sweet pepper
• 2 tbsp finely chopped roasted or sauteed red onion
Rasta Pasta Sauce
• 1 + 1/2 cups of Coconut cream
• 8 oz of Silken tofu
• 1 Tbsp of Jerk seasoning (No Salt)
• 3 tsp garlic powder
• 1/4 cup of soaked cashews (Optional for thinker sauce)
• 1 tbsp Agave
• 3 -4 drops of chili oil .
• Leaves from one twig of fresh thyme
• 2 Tbsp of coconut amino
• Salt and pepper to taste
Other Ingredients:
• 1/2 cup Red Onion
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 1 yellow green pepper
• Cooked Pasta
Directions
Step 1: Prepare the Mushrooms
• Place a dry cast-iron pan over medium heat. Add the Lion’s Mane mushrooms and press them down with a spatula to squeeze out excess water.
• Flip and repeat until they are mostly dry.
• Add 1/4 cup of chopped red onions to the pan and cook until they are slightly charred.
Step 2: Make the Sausage
• Put the cooked mushrooms, charred onions, liquid smoke, coconut aminos, water, jerk seasoning paste, agave, and avocado oil into a food processor. Blend until it forms a smooth paste.
• In a separate bowl, mix the vital wheat gluten, nutritional yeast, minced garlic, smoked paprika, cayenne powder, and dry jerk seasoning.
• Add the dry mixture to the wet paste. Stir in the 2 tablespoons each of finely chopped sautéed red pepper, yellow pepper, and red onion.
• Knead the mixture with your hands until it comes together, then divide it into four equal pieces.
• Wrap each piece tightly in parchment paper, shaping them into logs like sausages.
• Steam the wrapped sausages for one hour. Flip them over and steam for one more hour.
• Once steamed, unwrap them. Heat a little avocado oil in a pan and cook the sausages until they are nicely browned on all sides.
Step 3: Make the Sauce and Finish
• Put all the sauce ingredients into a blender and blend until completely smooth.
• In a pan, sauté your sliced red onion and chopped bell peppers until they are tender.
• Toss your cooked pasta with the sauce and the sautéed peppers.
• Serve hot, topped with slices of the jerk sausage and garnished with chives. Enjoy!
Shopping List
Lion’s Mane Jerk Sausage
• 4 - 4.5 oz of lion’s mane mushroom
• 1/4 cup of red onions
• 2-3 drops liquid smoke
• 2 Tbsp coconut amino
• 1/4 cup water
• 3 Tbsp Jerk Seasoning paste (Mild is best)
• 1 Tbsp of agave
• 3 Tbsp avocado oil
• 1 cup vital wheat gluten
• 1/4 cup nutritional yeast
• 1 Tbsp of minced garlic
• 1 Tbsp of smoked paprika
• 1 tsp of cayenne powder
• 1 tsp of jerk seasoning (no salt)
• 2 tbsp finely chopped roasted or sauteed red sweet pepper
• 2 tbsp finely chopped roasted or sauteed Yellow sweet pepper
• 2 tbsp finely chopped roasted or sauteed red onion
Rasta Pasta Sauce
• 1 + 1/2 cups of Coconut cream
• 8 oz of Silken tofu
• 1 Tbsp of Jerk seasoning (No Salt)
• 3 tsp garlic powder
• 1/4 cup of soaked cashews (Optional for thinker sauce)
• 1 tbsp Agave
• 3 -4 drops of chili oil .
• Leaves from one twig of fresh thyme
• 2 Tbsp of coconut amino
• Salt and pepper to taste
Other Ingredients:
• 1/2 cup Red Onion
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 1 yellow green pepper
• Cooked Pasta
Directions
Step 1: Prepare the Mushrooms
• Place a dry cast-iron pan over medium heat. Add the Lion’s Mane mushrooms and press them down with a spatula to squeeze out excess water.
• Flip and repeat until they are mostly dry.
• Add 1/4 cup of chopped red onions to the pan and cook until they are slightly charred.
Step 2: Make the Sausage
• Put the cooked mushrooms, charred onions, liquid smoke, coconut aminos, water, jerk seasoning paste, agave, and avocado oil into a food processor. Blend until it forms a smooth paste.
• In a separate bowl, mix the vital wheat gluten, nutritional yeast, minced garlic, smoked paprika, cayenne powder, and dry jerk seasoning.
• Add the dry mixture to the wet paste. Stir in the 2 tablespoons each of finely chopped sautéed red pepper, yellow pepper, and red onion.
• Knead the mixture with your hands until it comes together, then divide it into four equal pieces.
• Wrap each piece tightly in parchment paper, shaping them into logs like sausages.
• Steam the wrapped sausages for one hour. Flip them over and steam for one more hour.
• Once steamed, unwrap them. Heat a little avocado oil in a pan and cook the sausages until they are nicely browned on all sides.
Step 3: Make the Sauce and Finish
• Put all the sauce ingredients into a blender and blend until completely smooth.
• In a pan, sauté your sliced red onion and chopped bell peppers until they are tender.
• Toss your cooked pasta with the sauce and the sautéed peppers.
• Serve hot, topped with slices of the jerk sausage and garnished with chives. Enjoy!
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