What I eat as a Vegan Jamaican Pt. 10
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Last Updated on August 20, 2026 by Tiffany
As a vegan Jamaican, I value nutritious food as much as Caribbean traditional recipes. Tradition is extremely important to me, but I also value modern day twists and unique spin offs.
Enjoy these unique and well seasoned recipes I make and eat as a vegan Jamaican!
Brown Stew Tofu
Vegan Jamaican Brown Stew Chicken (w/tofu)
Combining authentic methods with traditional seasoning, vegan Jamaican brown stew chicken made from tofu is savory, delicious, and will leave you wanting more and more each time
Ingredients
- 1 14-16 oz block Tofu Big Mountain Foods offers a soy free version!
- 1 Onion small, chopped
- 3 Scallions chopped
- 4 Cloves Garlic grated
- 2 Roma Tomato chopped
- 4 Stems Fresh Thyme
- 1 Scotch Bonnet leave whole, do not cut or burst
- 2 Potatoes small to medium, chopped
Dry Seasonings
- 1.5 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 5 Tablespoons Soy Sauce Split 3 & 2, can be subbed with coconut aminos
- Pinch Black Pepper
- 1/2 Teaspoon Paprika
- 1 Teaspoon No Salt Seasoning I use Mrs. Dash
- 1.5 Teaspoons Jamaican All Purpose
- 1.5 Teaspoons Agave omit if using coconut aminos instead of soy sauce
- 2.5 Cups Water
- 2.5 Tablespoon Ketchup
- 3 Teaspoons Oil for sautéing
Instructions
- Wash and chop your fresh produce minus the scotch bonnet and thyme. Optional to grate the garlic. Slice the tofu into thin pieces or desired size. (see picture for my personal preference tofu slice size).** Be sure to never cut or burst the scotch bonnet pepper as the seeds are extremely spicy**
- Optional to marinate the tofu with 2 tbs soy sauce and chopped produce for deeper, intense flavor (at least 5 minutes). Also optional, coat the tofu with a little bit of corn starch for extra crispiness.
- Heat a pan of oil and fry all the tofu once cooked and fried. Using that same oil, remove the tofu to dry on a paper towel lined plate and sauté your fresh veg for at least 2 minutes or until fragrant.
- Add in your dry seasonings, remaining soy sauce, potatoes, and water. Stir to combine, place lid on top, and allow to simmer and cook for 10-15 minutes.
- Add in the ketchup, agave nectar, tofu, and extra water if needed. Allow to simmer for another 2-5 minutes. Add salt to taste and enjoy!
Jamaican Boiled Dumpling
Jamaican Boiled Dumpling Recipe
Authentic and traditional style Caribbean boiled dumpling are the perfect side for ackee and callaloo or inside a "hard food" mixture.
Ingredients
- 3 Cups UnBleached white Flour or equal parts spelt flour
- 1/2 – 3/4 Cups Water more or less if needed
Instructions
- Prepare a pot of water filled at least halfway and bring to a boil.
- While the water is boiling, grab a large bowl and sift the flour so there are no lumps.
- Slowly and gradually pour the water into the flour, mixing and eventually kneading. The entire amount of water may not be necessary, this is when judgement comes in.
- Once a non-sticky ball has formed, pinch the dumplings into gold size round balls.
- Use the bottom palm of your hand to flatten each dumpling into 1/2 inch pieces. Use your thumb or your bottom palm again to press gently into the middle of the dumplings to form the signature look.
- Carefully add the dumplings into the boiling water and allow to cook for 30 minutes. (less if gluten free)
- Once the dumplings are cooked, strain and enjoy!
Notes
- Be sure to add the dumplings to a boiling pot of water.
- Gradually and slowly add the water to the flour mixture or else the ratio will be disproportionate.
Sorrel Matcha
Iced Hibiscus Matcha Latte
This delicious, floral, and refreshing iced hibiscus matcha latte is super easy to make and has the most decadent flavor ever!
Equipment
- Chasen/Matcha Whisk
- Chawan matcha bowl
- 1/2 Teaspoon scoop or scale
Ingredients
- 2-3 grams Matcha Powder aka 1.5 teaspoons
- 1.5 Cups Dried Hibiscus Flower
- 1/2 Cup Cane Sugar
- 1/2 Cup Agave Syrup
- 1/2 Thumb Ginger optional, grated
- 1 Water for the simple syrup
- 3/4 Cup Ice more or less; as desired
- 1/4 – 2/3 Cup Milk of choice preferably coconut, oat, almond
Instructions
- Combine the hibiscus with sugar, water, and agave in a small sauce pan.Stir and allow to reach to a boil, then turn the heat to medium low and allow to simmer for the next 5-7 minutes.
- Once it has simmered and slightly thickened, allow to cool. Once the syrup is cool, strain it. Set to the side and get ready to prepare the matcha.
- Let your matcha whisk soak in some hot water (only a small amount, do not submerge your whisk!!) for about 3 minutes to soften the bristle while you measure out 1 tsp of matcha. Make sure to sift so there are no clumps. Using your whisk, pour in 3 tablespoons of warm (NEVER BOILING) water into your matcha and which in an 'M' like motion for the next 40 seconds. A nice foam layer should appear on the top.**Alternatively, you can use a frother to combine the matcha powder with the water until no clumps are present.
- In a nice glass, pour 1/2 tablespoon (or less or more) of the syrup into the bottom followed by ice about 3/4 way full. Pour in your milk, matcha shot, and enjoy!
Green Fig Salad (Green Banana Salad)
Green Fig Green Banana Potato Salad
This green fig green banana potato salad is easy to make and the perfect Caribbean side dish to pair well with your favorite stews!
Ingredients
- 4 Green Bananas
- 3 Scallion
- 1/2 Cup Corn
- 1/4 Onion
- 3 Fresh Thyme
- 3 Cloves Garlic
- 1/2 Red Pepper
- 1/2 Scotch bonnet pepper de-seeded!
- 1/2 Teaspoon Apple Cider Vinegar
Cashew Mayo
- 1 cup Cashews measured dry
- 1 Lemon
- 7 Tablespoons water
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Agave
- 1 Tablespoon Oil slowly poured in
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon No salt seasoning
- 1 Teaspoon Jamaican All Purpose Seasoning
- to taste Black Pepper
- to taste Salt
Instructions
- Cut off the tops to your green bananas and carefully slice 1 centimetre deep down the banana from top to bottom. Fill your pot with water and 1/2 tablespoon of oil (this will prevent a black sticky line from forming) and allow to boil on medium heat for the next 20 or so minutes.
- While your green bananas are boiling, chop up your scallion, onion, red bell pepper, and mince your garlic. De-stem your thyme so you're only left with the leaves and de-seed the scotch bonnet then proceed to mince.
- Now its time to make the cashew mayonnaise! If you prefer to use a pre-ready mayo to reduce ingredients and time, feel free to. Making your own cashew mayo simply offers an ital, healthy swap to the usual.You can choose to either soak your cashews overnight or cover in hot water for about 15 minutes. Grab your soaked & rinsed cashews and place them in the blender along with the other cashew mayo ingredients . Slowly pour in the oil while the mayo is blending. The ending product should resemble the consistency of mayonnaise.
- Once your green bananas are cooked and cooled, carefully peel off the skins and chop into small pieces. Combine all of the chopped herbs, mayo, and the green bananas into a bowl.Serve chilled alongside your entree of choice and enjoy!
Green Plantain & Jerk Mushrooms
Green Plantain (Tostones) with Jerk Mushrooms
These easy to make yet ultra flavourful green plantain to stones with jerk mushrooms is a fun and unique spin on vegan Jamaican food!
Ingredients
- 2 Green Plantain
- 1/2 pound Oyster Mushrooms about 8 ounces
- 4-5 Teaspoons Jerk marinade
- 3 Teaspoons BBQ Sauce
- 2 Tablespoons Ketchup
- 1-2 Tablespoons Water
- Oil
- 1 Scallion optional, for garnish
Instructions
- Chop off the two ends of both your plantain and chop both in half. Now, gently slice a line down the middle of your plantain and peel the skin off. (When you're slicing, you should only hey the layer of the skin, do not cut into the actual plantain).
- Prepare a pan for shallow frying and place your plantain in the pan. Allow the plantain to fully brown on each side, letting this fry for about 5 minutes in total.
- Once the plantain is brown al all sides, CAREFULLY place a piece of parchment paper (or use a plate, your choice) on the counter along with the plantain. Using a large cutting board, smash the plantain until it has flattened to your liking. You can choose to smash the plantain in a circle or on its side, I chose to do it on its side for preference.
- One your plantain has been smashed, place it back into the oil and allow it t fry for another 2-4 minutes. Place them on a paper towel lined paper and set to the side.
- Toss your cleaned mushrooms into the pan with the leftover oil, optional sprinkling with a bit of salt to draw out moisture. While that is mixing, combine your jerk paste, bbq sauce, water, and ketchup in a small bowl.Fry your mushrooms until they've turned golden brown. Pour in the sauce and cover. Allow this to simmer and cook down for the next two minutes or so.
- Once your mushroom is cooked, assemble with the green plantain and optionally top chopped scallion. Enjoy as a light appetiser with friends or by yourself!
Coconut Curry Quinoa
Pineapple Soda
Homemade Pineapple Soda
This incredibly delicious, sweet and sugar free homemade pineapple soda recipe is refined sugar free, easy to make, and the perfect summer drink!
Equipment
- 1 Juicer or blender
Ingredients
- 1/2 Pineapple
- 2-3 Cups Sparkling water
- 2+ Tablespoons Agave Syrup optional
Instructions
- Wash your pineapple and chop into sizes appropriate for your juicer or blender. Juice and strain.Add agave to the pineapple juice.
- Fill your glass about 1/3 – 1/2 way with pineapple juice and fill the rest of the cup with sparkling water. This combination goes together sooo well and tastes incredible!
Green Banana Hash Brown
Green Banana Hashbrown
A fun (and delicious) Caribbean twist on the classic American breakfast. Instead of the traditional potato, try this delicious and alkaline green banana hash brown and switch up your usual breakfast routine.
Ingredients
- 2 Burro Bananas or regular green banana
- 1/2 Red Onion or shallot sliced very thin
- Garlic grated, omit for alkaline
- 3 cloves Black Pepper to taste
- 1/4 tsp Pink Himalayan Salt to taste
- 1 Teaspoon Grape seed oil sub avocado oil
Instructions
- Cut off both ends of the green banana and make an incision down the middle. Carefully peel away the skin.
- Carefully grater the banana. *Optional* I like to use a nut milk bag to squeeze out an excess liquid the bananas may carry but this is not mandatory. In a small bowl, add some salt to the grated hash brown as it will act as a squeezer and naturally draw any liquid that may linger.
- In a pan of hot grape seed oil, sautéed the onion and garlic until fragrant (about 2 minutes). Add in the grated green banana.
