What I eat as a Vegan Jamaican
Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you. Disclaimer: Content on this blog is based off personal experience and informational purposes only and not to be taken as or replace medical advice. I am not responsible for any errors or omissions, or for any losses or damages incurred by using this information
Last Updated on August 12, 2026 by Tiffany
Here are all the recipes featured in what I eat in a day as a vegan Jamaica, enjoy! <3
Pineapple Skin Tea
Pineapple Skin Tea
This Jamaican pineapple skin tea is packed with nutrients and health benefits
Ingredients
- 1 Pineapple peeled
- 1 Stick Cinnamon or 1 tsp powder
- 1 Thumb Ginger
- Agave to taste, can sub with cane sugar
- 1 Liter Water
- 1 Key Lime optional
Instructions
- Thoroughly wash and disinfect (I used vinegar) your pineapple skin, this is extremely important!Now, slice the skin off your pineapple and core the middle hard part.
- Place the skins and the core into a pot along with a cinnamon stick, ginger, and water. Let this reach a boil, then immediately turn it off. Allow this to sit for the next 1 hour or until it completely cools.
- Once the pineapple skin tea has cooled, strain it and sweeten to taste with either agave or cane sugar.Feel free to serve this hot or chilled with ice, it's delicious either way!
Sorrel Matcha Recipe
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!
Quinoa Fritters
Crispy Quinoa Fritters
These easy to make and well seasoned Jamaican style crispy quinoa fritters are bursting with Jamaican fritters, complete plant based protein, and are a healthy snack or breakfast recipe!
Ingredients
- 4 Scallion
- 1/4 Onion
- 1/2 Bell Pepper
- 1/2 Scotch Bonnet Pepper de-seeded!
- 4 cloves Garlic
- 2 stems Fresh Thyme remove from the stem
- 6 Tablespoons Water
- 1 Cup Cooked Quinoa can be any color but I used white
- 7 Tablespoons Chickpea flour
Dry Seasonings
- 1 Teaspoon Jamaican All Purpose Seasoning
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon No Salt Seasoning I use Ms. Dash brand
- 1/2 Teaspoon Old Bay Seasoning
- to taste Black Pepper
- to taste Salt
Instructions
- Chop your scallion, bell pepper, garlic cloves, and onion into tiny pieces. De-stem your thyme so you're only left with the leaves, feel free to discard the stem.De-seed the scotch bonnet and chop into small pieces. This is an important step, the seeds are very hot! The paper will primarily be used for flavor so be sure to discard the seeds or leave just a few! (like two)
- Combine all your fresh herbs, cooked quinoa, and the rest of the ingredients into a bowl and combine until a wet batter has formed. It should not be too thick but no super runny either. It should be semi firm enough to form balls into your hand but it will still be quite sticky.
- Prepare a pan with oil for a shallow fry. Form desired size balls stop your hand and place them into the oil flattening with a spoon or spatula. Allow each side to fry for about 5 minutes or until golden brown.
- Once each fritter is cooked, place on a paper towel lined plate and allow to cool for a few minutes. Serve alone or alongside a main dish and enjoy!
Watermelon Juice Recipe
Chickpea Cucumber Salad Recipe
Chickpea Cucumber Salad
This easy to make chickpea cucumber salad is ready in under 20 minutes, refreshing, and highly nutritious!
Ingredients
- 1 Can Chickpeas
- 1/2 Pack Cherry Tomatoes
- 1/2 English Cucumber
- 1/4 Red Onion sliced
- 1/4 Cup Fresh Basil
- 1/2 Teaspoon Nutritional Yeast to taste
- 1/2 Lemon Juiced
- 1-2 Teaspoons Olive Oil
- 1/8 Teaspoon Cayenne Pepper Powder to taste
- Salt to taste
- Black Pepper
Instructions
- Make sure all your produce and canned chickpeas have been properly washed and dried.Thinly Slice your red onion, English cucumber, and your fresh basil. Chop your cherry tomatoes into halves.
- Throw everything into a medium sized bowl. Add the dry seasonings, olive oil, and juice the lemon. Adjust for preferred taste and enjoy!
Brown Stew Tofu Recipe
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!
Boiled Dumpling Recipe
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 Water
- 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.
