Prepare to fall in love with the vibrant, spice-filled world of Jamaican cuisine—vegan style! From hearty stews to tropical-inspired dishes, these plant-based recipes bring the sunny flavors of the Caribbean right to your kitchen. Whether you’re craving comfort food or something fresh and zesty, this roundup has a dish for every mood. Ready to spice things up? Dive into these 35 mouthwatering recipes and get cooking!
Spicy Jamaican Jerk Tofu
Keeping weeknight dinners exciting can be challenging, but this Spicy Jamaican Jerk Tofu delivers bold Caribbean flavors with minimal effort. Kickstart your meal prep by pressing firm tofu to remove excess moisture, then marinate it in a vibrant jerk seasoning blend. You’ll achieve perfectly caramelized edges and tender centers that pair beautifully with rice or tucked into warm tortillas.
Ingredients
– Firm tofu – 14 oz
– Soy sauce – 2 tbsp
– Brown sugar – 1 tbsp
– Lime juice – 1 tbsp
– Allspice – 1 tsp
– Ground cinnamon – ½ tsp
– Cayenne pepper – ¼ tsp
– Vegetable oil – 1 tbsp
Instructions
1. Place the firm tofu between two paper towel-lined plates and weigh it down with a heavy can for 20 minutes to press out excess water.
2. Whisk together soy sauce, brown sugar, lime juice, allspice, ground cinnamon, and cayenne pepper in a shallow dish until the sugar dissolves completely.
3. Cut the pressed tofu into 1-inch cubes and add them to the marinade, tossing gently to coat each piece evenly.
4. Cover the marinating tofu and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
5. Heat vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
6. Arrange the marinated tofu cubes in a single layer in the hot skillet, reserving any excess marinade in the bowl.
7. Cook the tofu undisturbed for 4-5 minutes until the bottoms develop a dark golden-brown crust.
8. Flip each tofu cube using tongs and cook for another 4-5 minutes until all sides are evenly caramelized.
9. Pour the reserved marinade into the skillet and cook for 1-2 minutes, stirring constantly, until it thickens into a glossy glaze.
10. Remove the skillet from heat when the glaze coats the tofu evenly and no liquid remains in the pan.
Expect tender tofu cubes with slightly crisp edges, carrying the warm heat of cayenne balanced by sweet brown sugar and aromatic spices. Enjoy them over coconut rice for a tropical twist, or stuff into lettuce wraps with mango salsa for a refreshing crunch.
Vegan Ackee and Saltfish with Plantains
This vegan twist on a Jamaican classic brings together creamy ackee and savory plant-based fish in a satisfying one-pan meal that’s surprisingly simple to master. Think of it as a comforting, tropical-inspired dish that’s perfect for weeknight dinners or weekend brunch. Today, we’ll walk through each step so you can recreate this flavorful favorite with confidence.
Ingredients
– Canned ackee – 1 (19 oz) can
– Jackfruit – 1 (20 oz) can
– Red bell pepper – 1, medium
– Onion – 1, medium
– Garlic – 3 cloves
– Scotch bonnet pepper – 1
– Thyme – 2 sprigs
– Green onion – 2 stalks
– Black pepper – ½ tsp
– Coconut oil – 2 tbsp
– Ripe plantains – 2
– Vegetable oil – ¼ cup
Instructions
1. Drain and rinse the canned ackee thoroughly, then set it aside in a colander.
2. Drain the jackfruit, remove the core from each piece, and shred it using two forks to create a flaky texture.
3. Thinly slice the onion and red bell pepper into uniform strips.
4. Mince the garlic cloves finely.
5. Chop the green onions, separating the white and green parts.
6. Leave the Scotch bonnet pepper whole to infuse flavor without adding excessive heat.
7. Peel the plantains and slice them diagonally into ½-inch thick pieces.
8. Heat vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
9. Fry the plantain slices for 3-4 minutes per side until golden brown and crispy edges form.
10. Transfer the fried plantains to a paper towel-lined plate to drain excess oil.
11. In the same skillet, melt coconut oil over medium heat.
12. Sauté the onion, red bell pepper, and white parts of green onions for 5 minutes until softened.
13. Add the minced garlic and whole Scotch bonnet pepper, cooking for 1 minute until fragrant.
14. Stir in the shredded jackfruit, thyme sprigs, and black pepper, cooking for 5 minutes to develop flavor.
15. Gently fold in the drained ackee and cook for 3-4 minutes until heated through but not mushy.
16. Remove the skillet from heat and discard the thyme stems and Scotch bonnet pepper.
17. Stir in the green parts of the chopped green onions.
Now you have a vibrant dish where the creamy ackee contrasts beautifully with the firm, savory jackfish substitute. The sweet, caramelized plantains provide a perfect counterpoint to the mildly spicy, aromatic filling. Serve it alongside coconut rice or stuffed into warm tortillas for a fun fusion twist.
Coconut Rice and Peas with Jamaican Flavors
Every home cook needs a reliable side dish that feels both comforting and exotic, and this coconut rice and peas delivers exactly that with its Jamaican-inspired flavors. Essentially, it’s a creamy, aromatic rice dish where coconut milk infuses each grain while kidney beans add texture and protein. You’ll find the method straightforward but the results impressively flavorful.
Ingredients
Rice – 1 cup
Coconut milk – 1 cup
Water – 1 cup
Kidney beans – 1 can (15 oz)
Garlic – 2 cloves
Thyme – 1 tsp
Allspice – ½ tsp
Salt – 1 tsp
Scallion – 1
Instructions
1. Rinse 1 cup of rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Finely mince 2 cloves of garlic and thinly slice 1 scallion, keeping the white and green parts separate.
3. Heat a medium saucepan over medium heat and add the rinsed rice, minced garlic, and scallion whites.
4. Toast the rice mixture for 2 minutes, stirring constantly, until fragrant but not browned.
5. Pour in 1 cup of coconut milk and 1 cup of water, then add 1 can of drained kidney beans, 1 tsp thyme, ½ tsp allspice, and 1 tsp salt.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan tightly.
7. Simmer for 18 minutes without lifting the lid to ensure even cooking and steam retention.
8. Remove the saucepan from heat and let it stand covered for 5 minutes to allow the rice to absorb any residual liquid.
9. Fluff the rice gently with a fork to separate the grains without crushing them.
10. Stir in the sliced scallion greens just before serving for a fresh, vibrant finish.
Here, the rice turns out tender with a slight chew, while the creamy coconut and earthy beans create a satisfying balance. For a complete meal, pair it with grilled jerk chicken or serve it alongside fried plantains for extra Caribbean flair.
Jamaican Curried Lentil Stew
Cooking Jamaican Curried Lentil Stew is simpler than you might think, and this methodical approach will guide you through creating a deeply satisfying, aromatic dish perfect for cozy evenings. Carefully following these steps ensures your stew develops rich flavors while maintaining the perfect texture. Consider this your friendly cooking lesson for mastering this Caribbean-inspired comfort food.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Jamaican curry powder – 2 tbsp
– Brown lentils – 1 cup
– Vegetable broth – 4 cups
– Coconut milk – 1 cup
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Jamaican curry powder and toast for 30 seconds, stirring constantly to prevent burning.
5. Pour in brown lentils and stir to coat with the spice mixture.
6. Add vegetable broth and bring to a boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 25 minutes until lentils are tender but not mushy.
8. Stir in coconut milk and salt, then simmer uncovered for 10 minutes to thicken slightly.
9. Remove from heat and let rest for 5 minutes before serving.
Ladle this stew into bowls and notice how the creamy coconut milk balances the earthy lentils and warm curry spices. The texture should be thick enough to coat a spoon but still soupy, with each lentil maintaining its shape. For a creative twist, serve over fluffy rice or with warm flatbread to soak up every last bit of the fragrant sauce.
Vegan Jamaican Patties with Spicy Filling
Crafting the perfect vegan Jamaican patty requires patience and precision, but the reward is a flaky, golden pastry wrapped around a perfectly spiced filling that will transport your taste buds straight to the Caribbean. Let’s break down this process into simple, manageable steps that even a first-time baker can follow successfully.
Ingredients
All-purpose flour – 2 cups
Turmeric – 1 tsp
Salt – 1 tsp
Vegan butter – ¾ cup
Ice water – ½ cup
Onion – 1 medium
Garlic – 2 cloves
Vegetable oil – 2 tbsp
Beyond Meat crumbles – 12 oz
Jamaican curry powder – 2 tbsp
Scotch bonnet pepper – 1
Vegetable broth – ½ cup
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp turmeric, and 1 tsp salt in a large mixing bowl.
2. Cut ¾ cup cold vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Gradually add ½ cup ice water while stirring with a fork until the dough just comes together.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for exactly 30 minutes.
5. Finely dice 1 medium onion and mince 2 cloves garlic while the dough chills.
6. Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering.
7. Sauté the diced onion for 3-4 minutes until translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Add 12 oz Beyond Meat crumbles and cook for 5 minutes, breaking apart with a spoon.
10. Stir in 2 tbsp Jamaican curry powder and cook for 1 minute to toast the spices.
11. Carefully mince 1 scotch bonnet pepper (wear gloves) and add to the skillet.
12. Pour in ½ cup vegetable broth and simmer for 8-10 minutes until the liquid is absorbed.
13. Remove the filling from heat and let cool completely to room temperature.
14. Preheat your oven to 375°F and line a baking sheet with parchment paper.
15. Roll the chilled dough to ⅛-inch thickness on a lightly floured surface.
16. Cut the dough into 6-inch circles using a bowl or cutter.
17. Place ¼ cup filling in the center of each dough circle.
18. Fold the dough over the filling and crimp the edges with a fork to seal.
19. Arrange the patties on the prepared baking sheet and bake for 25-30 minutes until golden brown.
20. Transfer the patties to a wire rack and let cool for 5 minutes before serving. Nothing beats the contrast of the crisp, turmeric-tinted crust giving way to the steaming, boldly spiced filling inside. Serve these patties alongside a cool mango slaw to balance the heat, or tuck them into lettuce wraps for a lighter meal that doesn’t sacrifice any flavor.
Jamaican Escovitch Cauliflower
Many home cooks are discovering that plant-based alternatives can deliver the same vibrant flavors as traditional dishes, and this Jamaican-inspired cauliflower proves exactly that. Making this escovitch-style dish involves first roasting the cauliflower until tender, then topping it with a quick-pickled vegetable mixture for a bright, tangy finish. Ready to transform a simple head of cauliflower into a stunning centerpiece? Let’s begin.
Ingredients
Cauliflower – 1 large head
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Onion – 1 medium, thinly sliced
Carrot – 1 large, julienned
Bell pepper – 1, thinly sliced
Apple cider vinegar – ½ cup
Water – ¼ cup
Sugar – 1 tbsp
Allspice – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the cauliflower into 1-inch florets, ensuring they’re similar in size for even cooking.
3. Toss the cauliflower florets with 2 tablespoons of olive oil, ¾ teaspoon of salt, and ½ teaspoon of black pepper in a large bowl.
4. Spread the cauliflower in a single layer on the prepared baking sheet, leaving space between pieces to allow for proper browning.
5. Roast for 25 minutes until the edges are golden brown and the stems are easily pierced with a fork.
6. While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
7. Sauté the sliced onion, julienned carrot, and sliced bell pepper for 5 minutes until slightly softened but still crisp.
8. Add the apple cider vinegar, water, sugar, allspice, and remaining ¼ teaspoon of salt to the skillet.
9. Bring the mixture to a simmer and cook for 3 minutes until the sugar dissolves completely.
10. Remove the pickled vegetable mixture from the heat and let it sit for 2 minutes to allow the flavors to meld.
11. Arrange the roasted cauliflower on a serving platter and immediately pour the hot pickled vegetable mixture over the top.
12. Let the dish rest for 5 minutes before serving to allow the cauliflower to absorb some of the pickling liquid. Resting this dish briefly allows the roasted cauliflower to soak up the tangy escovitch flavors while maintaining its firm texture. The contrast between the tender cauliflower and crisp-tender pickled vegetables creates an exciting eating experience. For a complete meal, serve it alongside coconut rice or stuff it into warm tortillas with black beans.
Savory Jamaican Ital Stew
You’ve probably been searching for a hearty, plant-based meal that satisfies without meat—this Jamaican Ital Stew is your answer. Let’s walk through each step together so you can create this flavorful dish with confidence.
Ingredients
Vegetable oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 3 cloves, minced
Scotch bonnet pepper – 1 whole
Carrots – 2 medium, sliced
Potatoes – 2 large, cubed
Vegetable broth – 4 cups
Coconut milk – 1 cup
Thyme – 1 tsp dried
Allspice – ½ tsp
Salt – 1 tsp
Instructions
- Heat vegetable oil in a large pot over medium heat until it shimmers.
- Add chopped onion and cook for 5 minutes until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add whole Scotch bonnet pepper—leave it intact to infuse flavor without overwhelming heat.
- Add sliced carrots and cubed potatoes, stirring to coat with oil.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender when pierced with a fork.
- Stir in coconut milk, dried thyme, allspice, and salt.
- Simmer uncovered for 10 minutes to allow flavors to meld.
- Remove Scotch bonnet pepper before serving.
Velvety coconut milk creates a rich broth that clings to each vegetable chunk, while the allspice and thyme deliver authentic Jamaican warmth. Serve it over brown rice for a complete meal, or enjoy it as a standalone stew that improves overnight as the flavors deepen.
Vegan Jamaican Callaloo with Peppers
Diving into Caribbean cuisine doesn’t require complicated ingredients or techniques. This vegan Jamaican callaloo brings vibrant flavors to your table with just a few simple components. Let’s walk through each step methodically to create this nutritious dish.
Ingredients
Callaloo – 1 bunch
Red bell pepper – 1 medium
Yellow onion – 1 medium
Garlic – 3 cloves
Coconut oil – 2 tbsp
Vegetable broth – ½ cup
Scotch bonnet pepper – 1 whole
Thyme – 1 tsp
Black pepper – ¼ tsp
Instructions
1. Wash the callaloo thoroughly under cold running water to remove any grit.
2. Chop the callaloo leaves and stems into 1-inch pieces, keeping them separate since stems take longer to cook.
3. Dice the red bell pepper into ½-inch squares for even cooking.
4. Finely chop the yellow onion to help it melt into the dish.
5. Mince the garlic cloves to release their aromatic oils.
6. Heat coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Add chopped onion and sauté until translucent, approximately 5 minutes.
8. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
9. Add callaloo stems and diced bell pepper, cooking for 4 minutes to soften.
10. Pour in vegetable broth to create steam for wilting the greens.
11. Add callaloo leaves, whole scotch bonnet pepper, thyme, and black pepper.
12. Cover the skillet and simmer for 8 minutes until callaloo is tender but still vibrant green.
13. Remove the scotch bonnet pepper before serving to control heat level. Getting that perfect texture means the callaloo should be tender but not mushy, with the peppers adding subtle sweetness. This dish pairs wonderfully with rice or can be stuffed into warm tortillas for a Caribbean-inspired wrap.
Jamaican Sweet Potato and Chickpea Curry
Now, let’s create a comforting Jamaican-inspired curry that’s perfect for beginners. This one-pot wonder combines sweet potatoes and chickpeas in a fragrant coconut sauce that develops deep flavor through simple, methodical steps. You’ll be amazed at how easily these ingredients transform into a satisfying meal.
Ingredients
Sweet potatoes – 2 medium
Olive oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Curry powder – 2 tbsp
Coconut milk – 1 can (13.5 oz)
Chickpeas – 1 can (15 oz)
Vegetable broth – 1 cup
Salt – 1 tsp
Instructions
1. Peel the sweet potatoes and cut them into 1-inch cubes.
2. Heat the olive oil in a large pot over medium heat for 1 minute.
3. Dice the onion and add it to the pot.
4. Cook the onion for 5 minutes, stirring occasionally, until translucent.
5. Mince the garlic and add it to the pot.
6. Cook the garlic for 1 minute until fragrant.
7. Add the curry powder and stir constantly for 30 seconds to toast the spices.
8. Pour in the coconut milk and vegetable broth, scraping the bottom of the pot.
9. Add the cubed sweet potatoes and salt to the pot.
10. Bring the mixture to a boil, then reduce heat to maintain a simmer.
11. Cover the pot and simmer for 15 minutes.
12. Drain and rinse the chickpeas.
13. Add the chickpeas to the pot after the 15 minutes have passed.
14. Continue simmering uncovered for 10 more minutes until the sweet potatoes are tender when pierced with a fork.
15. Remove from heat and let rest for 5 minutes before serving.
Your curry should have tender sweet potatoes that hold their shape while the chickpeas add pleasant texture throughout the creamy coconut sauce. You’ll notice the sweet potatoes have absorbed the curry flavors beautifully, creating a balanced dish that’s neither too spicy nor too sweet. Try serving it over rice or with warm naan bread to soak up every bit of the fragrant sauce.
Vegan Jamaican Brown Stew Tofu
Ever tried Jamaican food but worried about the meat? This vegan version of classic brown stew transforms firm tofu into a richly spiced, satisfying main that even beginners can master. Each step builds layers of flavor, so follow along carefully for the best results.
Ingredients
– Firm tofu – 14 oz
– Vegetable oil – 2 tbsp
– All-purpose flour – ¼ cup
– Yellow onion – 1 medium
– Garlic – 3 cloves
– Soy sauce – 2 tbsp
– Brown sugar – 1 tbsp
– Thyme – 1 tsp
– Scotch bonnet pepper – 1
– Vegetable broth – 2 cups
– Carrots – 2 medium
– Potatoes – 2 medium
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess water, which helps it absorb flavors better.
2. Cut the pressed tofu into 1-inch cubes and set aside on a plate.
3. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
4. Toss tofu cubes in flour until lightly coated, shaking off any excess.
5. Pan-fry tofu in the hot oil for 3–4 minutes per side until golden brown, then transfer to a clean plate.
6. Dice the onion and mince the garlic while the pan is still hot.
7. Add the remaining 1 tablespoon of oil to the same pot and sauté onion for 4 minutes until translucent.
8. Stir in garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Add soy sauce, brown sugar, thyme, whole Scotch bonnet pepper (do not break it unless you want extreme heat), salt, and black pepper, stirring for 30 seconds to caramelize slightly.
10. Pour in vegetable broth and scrape the bottom of the pot to lift any browned bits, which adds depth to the sauce.
11. Return the fried tofu to the pot along with peeled, chopped carrots and potatoes cut into 1-inch chunks.
12. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until potatoes are fork-tender.
13. Remove the Scotch bonnet pepper and discard it before serving.
14. Taste and adjust salt if needed, but avoid over-stirring to keep the tofu intact.
That rich, dark gravy clinging to the tender tofu and vegetables delivers a savory-sweet balance with a subtle thyme aroma. Serve it over fluffy white rice or with fried plantains for a Caribbean-inspired meal that’s hearty enough to satisfy any appetite.
Jamaican Pumpkin Soup with Coconut Milk
Many chilly evenings call for a bowl of something warm and nourishing, and this Jamaican pumpkin soup with coconut milk fits the bill perfectly. Making it is straightforward, even if you’re new to cooking from scratch. Let’s walk through each step together, so you end up with a silky, flavorful soup every time.
Ingredients
Pumpkin – 4 cups, cubed
Coconut milk – 1 (13.5 oz) can
Vegetable broth – 4 cups
Onion – 1 medium, chopped
Garlic – 2 cloves, minced
Scotch bonnet pepper – 1 whole
Thyme – 2 sprigs
Allspice – ½ tsp
Salt – 1 tsp
Black pepper – ¼ tsp
Instructions
1. Heat 1 tablespoon of oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the cubed pumpkin and toss to coat with the onion and garlic mixture.
5. Pour in the vegetable broth and bring to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the pumpkin is fork-tender.
7. Carefully add the whole Scotch bonnet pepper, thyme sprigs, allspice, salt, and black pepper to the pot.
8. Simmer uncovered for 10 more minutes to allow the flavors to meld.
9. Remove the pot from the heat and discard the Scotch bonnet pepper and thyme sprigs.
10. Use an immersion blender to puree the soup until completely smooth, tipping the pot slightly to avoid splashes.
11. Stir in the coconut milk until fully incorporated.
12. Return the pot to low heat and warm for 3–4 minutes, stirring constantly, without boiling.
The soup turns velvety from the blended pumpkin, with a gentle heat from the pepper and richness from the coconut milk. For a festive twist, garnish with toasted pumpkin seeds or a drizzle of coconut cream, and serve with warm hard dough bread for dipping.
Jamaican-style Veggie Bean Porridge
Warm, comforting, and packed with island flavors, this Jamaican-style veggie bean porridge is the perfect one-pot meal for chilly evenings. We’ll walk through each step together to create this creamy, satisfying dish that’s naturally vegan and full of protein. Let’s begin with gathering our simple ingredients and working through the cooking process methodically.
Ingredients
– Coconut milk – 1 can (13.5 oz)
– Red kidney beans – 2 cups cooked
– Sweet potato – 1 large, peeled and diced
– Vegetable broth – 4 cups
– Scotch bonnet pepper – 1 whole
– Thyme – 1 tsp dried
– Allspice – ½ tsp
– Salt – 1 tsp
Instructions
1. Combine coconut milk, vegetable broth, and diced sweet potato in a large pot over medium-high heat.
2. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer for 15 minutes.
3. Add cooked red kidney beans, thyme, allspice, and salt to the pot.
4. Carefully place the whole scotch bonnet pepper into the center of the pot without breaking it.
5. Continue simmering for 25 minutes, stirring occasionally to prevent sticking.
6. Remove the scotch bonnet pepper using tongs and discard it.
7. Use a potato masher to gently mash about one-third of the sweet potatoes and beans against the side of the pot.
8. Simmer for another 10 minutes until the porridge reaches a thick, creamy consistency.
9. Remove from heat and let stand for 5 minutes before serving.
Now you have a beautifully textured porridge that’s creamy yet maintains some whole bean and sweet potato pieces. The flavors meld together perfectly with just the right amount of warmth from the scotch bonnet without being overly spicy. Next time, try serving it with a squeeze of fresh lime juice or topped with sliced avocado for extra creaminess.
Vegan Jamaican Rundown with Mushrooms
Tackling a new vegan dish can feel intimidating, but this Jamaican Rundown with Mushrooms breaks down beautifully into manageable steps that build flavor systematically. Think of this as a guided cooking session where each action has purpose and precision. You’ll be amazed how simple ingredients transform into something deeply satisfying.
Ingredients
Coconut milk – 1 (13.5 oz) can
Cremini mushrooms – 1 lb
Yellow onion – 1 medium
Garlic – 3 cloves
Scotch bonnet pepper – 1
Thyme – 4 sprigs
Allspice berries – 1 tsp
Vegetable oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Slice the yellow onion into ¼-inch thick half-moons.
2. Mince the garlic cloves finely.
3. Heat vegetable oil in a large skillet over medium heat until it shimmers.
4. Add sliced onions and cook for 5 minutes, stirring occasionally, until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Wipe cremini mushrooms clean with a damp paper towel and slice into ¼-inch thick pieces.
7. Add mushrooms to the skillet and cook for 8 minutes, stirring every 2 minutes, until they release their liquid and begin to brown.
8. Pour in the entire can of coconut milk.
9. Add thyme sprigs, allspice berries, salt, and black pepper.
10. Pierce the scotch bonnet pepper with a knife tip and add it whole to the mixture.
11. Bring the mixture to a gentle boil, then reduce heat to low.
12. Simmer uncovered for 25 minutes, stirring every 5 minutes, until the sauce thickens enough to coat the back of a spoon.
13. Remove the thyme sprigs and scotch bonnet pepper before serving.
Serve this rundown over steamed rice or with fried plantains for contrasting textures. The mushrooms absorb the coconut milk’s richness while maintaining their meaty bite, creating a dish that feels both comforting and exciting. Scotch bonnet provides subtle heat that builds gradually rather than overwhelming the palate.
Jamaican Pepper Pot Soup with Tofu
Making this Jamaican-inspired soup is simpler than you might think, even if you’re new to Caribbean cooking. My version uses firm tofu as the protein, making it both vegetarian-friendly and packed with flavor. Follow these clear steps and you’ll have a comforting bowl ready in under an hour.
Ingredients
Firm tofu – 14 oz
Vegetable oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Scotch bonnet pepper – 1
Spinach – 4 cups
Vegetable broth – 4 cups
Coconut milk – 1 cup
Thyme – 1 tsp
Allspice – ½ tsp
Salt – 1 tsp
Instructions
1. Press the firm tofu between paper towels with a heavy pan for 15 minutes to remove excess water.
2. Cut the pressed tofu into ½-inch cubes.
3. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until shimmering.
4. Add tofu cubes and cook for 8-10 minutes, turning occasionally until golden brown on all sides.
5. Remove tofu from pot and set aside.
6. Dice 1 medium onion and mince 3 garlic cloves.
7. In the same pot, sauté onion and garlic for 4-5 minutes until translucent and fragrant.
8. Pierce the Scotch bonnet pepper with a knife to prevent bursting, then add it whole to the pot.
9. Pour in 4 cups of vegetable broth and bring to a boil.
10. Reduce heat to low and simmer for 15 minutes to develop flavors.
11. Stir in 1 cup of coconut milk, 1 teaspoon of thyme, and ½ teaspoon of allspice.
12. Return the browned tofu to the pot and simmer for 10 more minutes.
13. Add 4 cups of spinach and 1 teaspoon of salt, stirring until spinach wilts, about 2 minutes.
14. Remove the Scotch bonnet pepper before serving. Here you’ll find the soup has a creamy texture from the coconut milk, with the tofu absorbing the aromatic spices beautifully. Serve it over rice for a complete meal, or enjoy it as is for a lighter option.
Vegan Jamaican Gungo Peas Soup
Cooking authentic Jamaican flavors doesn’t require complex techniques—this vegan Gungo Peas Soup comes together with simple steps and bold results. Let’s build this comforting soup layer by layer, starting with the foundation of aromatics that will fill your kitchen with irresistible Caribbean fragrance.
Ingredients
– Coconut oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 4 cloves, minced
– Scotch bonnet pepper – 1 whole
– Dried gungo peas – 1 cup
– Vegetable broth – 6 cups
– Coconut milk – 1 cup
– Thyme – 2 sprigs
– Allspice berries – 6 whole
– Salt – 1 tsp
Instructions
1. Heat coconut oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally for 5-7 minutes.
3. Stir in minced garlic and cook until fragrant, about 1 minute—watch carefully as garlic burns easily.
4. Add whole Scotch bonnet pepper (do not break it unless you want extreme heat).
5. Pour in dried gungo peas and toast for 2 minutes, stirring constantly to enhance their nutty flavor.
6. Add vegetable broth, scraping any browned bits from the pot bottom for extra flavor.
7. Submerge thyme sprigs and allspice berries in the liquid.
8. Bring to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and cook for 45 minutes until peas are tender but not mushy.
10. Stir in coconut milk and salt, simmer uncovered for 15 minutes to meld flavors.
11. Remove thyme sprigs, allspice berries, and Scotch bonnet pepper before serving.
Really, the creamy coconut broth and firm gungo peas create a satisfying texture that’s both light and substantial. The Scotch bonnet infuses just enough warmth without overwhelming the other spices, making this soup perfect with crusty bread for dipping or served over rice for a heartier meal.
Jamaican Jerk Jackfruit with Rice
Keeping weeknight dinners exciting can be challenging, but this Jamaican Jerk Jackfruit with Rice brings Caribbean warmth to your table in under an hour. Key to its success is balancing the fiery jerk seasoning with the jackfruit’s mild texture. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
– Canned young jackfruit – 2 (20 oz) cans
– Jamaican jerk seasoning – 3 tbsp
– Olive oil – 2 tbsp
– White rice – 1 cup
– Water – 2 cups
– Salt – ½ tsp
Instructions
1. Drain both cans of jackfruit thoroughly and rinse under cold water for 30 seconds to remove brine.
2. Pat jackfruit completely dry with paper towels to help it absorb seasoning better.
3. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add jackfruit to the skillet and cook for 5 minutes, stirring occasionally until edges begin to brown.
5. Sprinkle jerk seasoning evenly over jackfruit and stir to coat every piece thoroughly.
6. Reduce heat to low, cover skillet, and simmer for 20 minutes to allow flavors to meld.
7. While jackfruit simmers, combine rice, water, and salt in a medium saucepan.
8. Bring rice mixture to a boil over high heat, then immediately reduce to lowest setting.
9. Cover rice tightly and cook for 18 minutes without removing the lid.
10. Remove rice from heat and let stand covered for 5 minutes to finish steaming.
11. Fluff rice with a fork to separate grains before serving.
12. Combine jackfruit and rice in bowls or serve separately as preferred.
Here, the jackfruit develops a satisfyingly meaty texture that shreds beautifully with forks, while the rice provides a cooling balance to the spicy jerk marinade. For a vibrant presentation, garnish with fresh pineapple chunks or serve alongside fried plantains to complement the Caribbean theme.
Conclusion
Vegan Jamaican cuisine offers incredible flavor and variety for every home cook. We hope these 35 recipes inspire you to bring Caribbean warmth to your kitchen. Try a dish, share your favorite in the comments, and pin this roundup on Pinterest to spread the plant-based love!
