Rasta Pasta with Lion’s Mane Jerk Sausage

Ingredients

• 4.5 oz lion’s mane mushrooms (Use 4–4.5 oz; excess moisture is pressed out during cooking.)
• 0.25 cup red onion (Chopped, for the sausage mixture.)
• liquid smoke (2–3 drops.)
• 2 tbsp coconut aminos (For the sausage mixture.)
• 0.25 cup water (For blending the sausage mixture.)
• 3 tbsp mild jerk seasoning paste (Mild is recommended; use a hotter paste for more heat.)
• 1 tbsp agave (For the sausage mixture.)
• 3 tbsp avocado oil (Use some for blending and reserve a little for browning the sausages.)
• 1 cup vital wheat gluten (For the sausage dough.)
• 0.25 cup nutritional yeast (For the sausage dough.)
• 1 tbsp garlic (Minced.)
• 1 tbsp smoked paprika (For the sausage dough.)
• 1 tsp cayenne powder (Reduce for a milder sausage.)
• 1 tsp salt-free jerk seasoning (Dry seasoning.)
• 2 tbsp red sweet pepper (Finely chopped; roasted or sautéed.)
• 2 tbsp yellow sweet pepper (Finely chopped; roasted or sautéed.)
• 2 tbsp red onion (Finely chopped, roasted or sautéed, for the sausage mixture.)
• 1.5 cup coconut cream (For the sauce.)
• 8 oz silken tofu (For the sauce.)
• 1 tbsp salt-free jerk seasoning (For the sauce.)
• 3 tsp garlic powder (For the sauce.)
• 0.25 cup cashews (Soaked; optional, for a thicker sauce.)
• 1 tbsp agave (For the sauce.)
• chili oil (3–4 drops.)
• fresh thyme (Leaves from one sprig.)
• 2 tbsp coconut aminos (For the sauce.)
• salt (To taste.)
• black pepper (To taste.)
• 0.5 cup red onion (Sliced, for sautéing with the peppers.)
• 1 red bell pepper (Chopped.)
• 1 green bell pepper (Chopped.)
• 1 yellow bell pepper (The source says “yellow green pepper”; interpreted as yellow bell pepper.)
• 4 cups cooked pasta (Prepare separately according to package directions; quantity was not specified in the source.)
• chives (For garnish.)

Steps

1. 1

   Place a dry cast-iron skillet over medium heat. Add the lion’s mane mushrooms and press them firmly with a spatula to squeeze out excess moisture. Cook, turning and pressing as needed, until the mushrooms are mostly dry and lightly browned.

2. 2

   Add the chopped red onion designated for the sausage mixture. Cook in the dry skillet until the onion is slightly charred and fragrant.

3. 3

   Transfer the cooked mushrooms and charred onion to a food processor. Add the liquid smoke, coconut aminos, water, jerk seasoning paste, agave, and avocado oil. Process until a smooth, cohesive paste forms.

4. 4

   In a separate bowl, combine the vital wheat gluten, nutritional yeast, minced garlic, smoked paprika, cayenne powder, and dry jerk seasoning.

5. 5

   Add the dry mixture to the mushroom paste. Stir in the finely chopped roasted or sautéed red pepper, yellow pepper, and red onion.

6. 6

   Knead the mixture with your hands until it comes together into a firm, evenly mixed dough. Divide it into four equal portions.

7. 7

   Wrap each portion tightly in parchment paper and shape it into a compact sausage-shaped log.

8. 8

   Arrange the wrapped sausage logs in a steamer. Steam for 1 hour, then carefully turn each log over and steam for 1 additional hour, until firm.

9. 9

   Unwrap the steamed sausages. Heat a little avocado oil in a skillet over medium heat, then add the sausages and cook, turning regularly, until browned on all sides.

10. 10

    Add the coconut cream, silken tofu, jerk seasoning, garlic powder, soaked cashews if using, agave, chili oil, fresh thyme leaves, coconut aminos, salt, and pepper to a blender. Blend until completely smooth and creamy.

11. 11

    Cook the pasta separately according to the package directions until tender but still slightly firm. Drain it, reserving a little pasta water if needed to loosen the sauce.

12. 12

    Heat a pan over medium heat. Add the sliced red onion and chopped red, green, and yellow bell peppers. Sauté until tender and lightly softened.

13. 13

    Add the cooked pasta and blended sauce to the sautéed vegetables. Toss until the pasta is evenly coated and the sauce is hot. Add a splash of reserved pasta water if the sauce is too thick.

14. 14

    Slice the browned jerk sausages. Serve the hot pasta topped with the sausage slices and garnished with chives.

Notes

The source recommends mild jerk paste but says hotter paste may be used. Cashews are optional and make the sauce thicker. The source does not specify a pasta shape or quantity; approximately 4 cups cooked pasta is estimated for four servings.

Nutrition per serving

• main
• vegan
• dairy-free
• egg-free
• Caribbean-inspired
• pasta
• homemade sausage
• steamed