Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you. Content is based off personal experience and not to be taken as or replace medical advice.
Last Updated on July 22, 2025 by Tiffany
Jamaica has some of the BEST, most comforting and well seasoned vegan food on the planet! Following the Rastafari diet, ital food is fully plant based and soul healing! Here is a look into a few incredible meals I enjoy as a vegan Jamaican.
Some of the following recipes will be high in either protein, iron, or magnesium, but di whole a dem are full of flavor!
Use these recipes for meal prep, authentic Jamaican inspiration without animal products, or as a fellow yardie who wants to eat less animal products, let’s eat!
Jerk Cauliflower
Finger licking good, easy to make, and crispy! These are great for a snack, appetiser, or taste delicious paired with a side of coconut quinoa.
Jerk BBQ Cauliflower Wings
Ingredients
- 1.5 Cup Flour
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- Black Pepper
- 1/2 Teaspoon Jamaican All Purpose Seasoning
- 1/2 Cup Milk
Wet Sauce
- 1/4 Cup Barbecue Sauce
- 2 Teaspoons Jerk Paste
- 2 Tablespoons Ketchup
Instructions
- Cut your cauliflower head into smaller/desired sized pieces. wash and dry them and set to the side.
- Pour the plant milk in one bowl. In another, combine the dry seasonings with the flour and salt and mix.
- Dip each cauliflower bite into the milk first and then the flour, making sure every crevice is well coated.
- Set all of the cauliflower pieces on the rack and airfare on 400 F/204 C for about 15 minutes. In the meantime, combine the bbq sauce, ketchup, and jerk paste in a small bowl
- Once the cauliflower is cooked, grab a cooking brush and brush the sauce on. Serve and enjoy!
Soy Free Curry Tofu
Made using Java bean tofu from the company big mountain foods, this curry tofu is incredible! I used the same method as traditional curry chicken, just using a vegan protein! <3
Authentic Jamaican Curry Tofu
Ingredients
- 1 14-16 oz Block Extra Firm Tofu
- 2 Potatoes medium sized, can sub for chayote
- 1 Scotch Bonnet do NOT cut or burst
- 3/4 Cup Coconut Milk
- 1.5-2 Cups Water
- 2 Scallion aka Green Onion
- 1/2 Onion
- 5 cloves Garlic grated
- 1/2 Bell Pepper
- 1/2 Thumb Ginger grated
- 1 Roma Tomato
- 1 Tablespoon Oil I prefer avocado oil
Seasonings
- 1 Teaspoon High Quality Jamaican Curry Powder
- 2 Teaspoons Jamaica All Purpose
- 1 Teaspoons No salt seasoning I use Mrs. dash
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Cumin
- 1 Teaspoon Italian Seasoning
- Salt to taste
Tofu Marinade
- 1/2 Teaspoon Curry Powder
- 1/2 Teaspoon Jamaican All Purpose
- 1 Teaspoon Oil
Instructions
- Pat your tofu completely dry. It is preferred to get super firm tofu that has already been pressed. However, If you can only get extra firm tofu that is in water, be sure to press that for at least 30 minutes.Grate your ginger and tofu and chop up all your fresh herbs minus the thyme and scotch bonnet. (leave this whole) Chop your potato into preferred size.
- To make the quick curry marinade for the tofu, put on some curry powder, Jamaican all purpose, and oil and rub together. Allow this to sit for 2-5 Minutes. Now, heat some oil in a pan on medium heat and fry the tofu until both sides are crispy and golden brown. (About 4-6 minutes per side).
- Once the tofu is crispy and perfect, remove it and add in your curry powder to "burn" or cook off to deepen the flavor for about 20 seconds. Make sure you have enough oil for this. This is a traditional Jamaican curry method and adds a signature unique flavor to our food. Make sure you're constantly stirring the curry so it doesn't blacken!Now, add in the fresh herbs to sauté for the next 2 minutes or until fragrant. Add in the potatoes, seasonings, and water. Stir to combine and cover the pot to allow it to cook for the next 15 or so minute or until the potatoes are fork tender.
- Once the potatoes are cooked, drop in your tofu and coconut milk and allow that to simmer down for the next 3-5 minutes. Salt to taste if necessary and enjoy with your grain of choice!
Brown Stew Chickpeas
FULL. OF. FLAVOR! Chickpeas are high in protein, fiber, iron, and magnesium, it is basically a super food! Combined with traditional brown stew seasoning, this dish is so delicious.
Vegan Jamaican Brown stew chickpeas
Ingredients
- 2 Cups Cooked Chickpeas
- 2 Potato medium, or equal parts chayote
- 1 Scallion aka green onion
- 1 Onion small
- 1/2 Bell Pepper
- 5 Cloves Fresh Garlic
- 4 Stems Fresh Thyme
- 1 Scotch Bonnet do NOT cut or burst!
- 1 Tablespoon Flour
- 2 Tablespoons Water to mix with the flour
- 2 Tomato
- 1 Tablespoon Ketchup
- 4.5 Tablespoons Coconut Aminos or 3 Tablespoons soy sauce
- 2 Cups Water to cook the potato
- 3 Teaspoons Oil of choice
Seasonings Needed
- 2 Teaspoons Jamaican All Purpose try to find one without salt
- 1 Teaspoon No Salt seasoning I use dash
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Paprika
- Salt to taste
Instructions
- Chop all your fresh ingredients into small pieces except for the scotch bonnet and fresh thyme. Never cut or burst the scotch bonnet as the seeds are extremely spicy. Chop the potato (or chayote) into semi medium/small pieces and set to the side.
- Sauté all the fresh herbs/veggies in hot oil for 2-3 minutes or until fragrant. Add in your dried seasoning, coconut aminos (or soy sauce), and stir for 1 minute or so to slightly toast the seasonings.Now, add in the water and potato as well as the chickpeas. Cover the pan and allow to cook for the next 15 minutes. While the potato is cooking, combine your flour and water mixture in a small bowl and set it to the side. This will be used to thicken the sauce.
- Once the potato is cooked, add in the ketchup and stir. Now add in your flour/water mixture and allow to simmer for the next 5 minutes. Salt to taste and enjoy!
Sorrel Womb Healthy
I decided to get creative one day and wanted to make a sugar free sorrel. If you’re from the Caribbean, sorrel is mostly consumed around eh holiday season and with a loooooooot of sugar due to the tartness.
I wanted to make a sugar free version that help with womb health thus this recipe was born! Sweetened naturally with cold press pineapple juice, this drink is the perfect twist on tradition!
Womb Healthy Sorrel Iced Tea
Ingredients
- 2/3 Cup Sorrel Hibiscus (aka Hibiscus Flower) 1/3 for a less strong brew
- 2 Teaspoons Red Raspberry Leaf
- 1 Teaspoon Chamomille
- 1 Teaspoon Cinnamon Powder
- 500 mL Water aka 2 cups
- 500 mL Pineapple Juice
Instructions
- Put your lavender, chamomille cinnamon, red raspberry leaf, and hibiscus in a small sauce pan with 500 ml of water and allow this to reach a boil.Once it has, turn off the heat and allow to simmer for the next 15 minutes.
- While the tea is brewing, you can either juice 500 ml of pineapple or use a pre-made juice (sugar free, non pasteurised is preferred.
- Once the 15 minutes have passed. Either let the tea cool completely or strain it and add ice to allow it to cool faster.The tea can also be served warm.
- Combine the pineapple juice with the strained brewed tea and ice and enjoy!
Curry Plantain
Need I say more…? This curry plantain recipe is creamy, well seasoned, and so incredibly delicious! It’s easy to make and combines sweet with salty and savory and spicy.
Caribbean Plantain Curry
Ingredients
- 2 Slightly unripe plantain should be hard, not soft
- 2 Scallion
- 2 Roma tomato
- 1/2 Onion medium size
- 1/2 inch Ginger
- 3/4 Cup Coconut cream or thick coconut milk
- 4 Stems Fresh Thyme
- 5 Cloves Garlic
- 1 Scotch Bonnet do NOT cut or burst!!!
- 1 Bell Pepper yellow, red, or orange
- 1 Cup Water
Seasonings Needed
- 1.5 Teaspoons Jamaican curry powder see article for recommended brand
- 1/2 Teaspoon Paprika
- 1 Teaspoon Onion powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon No Salt Seasoning
- 1 Teaspoon Italian Seasoning
- 2 Teaspoon Jamaican All Purpose
- Salt to taste
Instructions
- Except for the scotch bonnet and thyme, chop all your fresh herbs into small pieces. Cut your plantain into your desired size, set aside. Heat a pan of oil and "burn" aka cook your curry powder for about 20 second, then add in all the fresh herbs along with the other seasoning, Sauté for the next 2-3 minutes.
- Add in your plantain and water and allow to cook for the next 7 minutes. Once the plantain is cooked through, add the coconut cream and stir, combine and allow to cook for 5 minutes.
- Add salt to taste and serve with your side of choice and enjoy!
Green Banana Rundung
One of the older recipes on the blog, but a goodie! Rundung is typically made with fish but we’re using green banana for a fully ital and plant based version.
