Ingredients
▢ 2 cups of pasta rice brown or chickpea fusilli
▢ small onion chopped
▢ 2 scallion sliced
▢ small tomato chopped
▢ 3 garlic cloves chopped
▢ 3 bell peppers – red yellow and green, all sliced
▢ 1 can of full fat coconut milk
▢ 1 tbsp of jerk marinade/sauce vary depending on heat, see post
▢ 1 tsp of turmeric
▢ 1 cup of vegan cheese
▢ 2 tbsp of coconut oil
▢ ¼ cup of warm water
▢ Garnish
▢ 3 sprigs of thyme
▢ ½ tsp of black pepper
