Ackee and Saltfish Recipe Vegan Style Made Easy

If you’ve ever craved the authentic flavors of Jamaican cuisine but follow a vegan lifestyle, you’re in for a delicious surprise. This vegan ackee and saltfish recipe reinvents the traditional dish, replacing salted cod with plant-based ingredients that capture the essence of the original.

Ackee, Jamaica’s national fruit, boasts a buttery texture and subtle flavor that pairs beautifully with bold spices and vegetables. Our vegan adaptation is both nourishing and satisfying, making it perfect for breakfast, brunch, or any time of day.

In this recipe, we’ll use ingredients like young jackfruit and smoked tofu to mimic the salty, flaky texture of saltfish, while maintaining the vibrant colors and comforting heartiness of classic ackee and saltfish.

Whether you’re a seasoned vegan or simply exploring plant-based meals, this dish will delight your palate and bring a taste of the Caribbean right into your kitchen.

Why You’ll Love This Recipe

This vegan ackee and saltfish recipe is a wonderful blend of tradition and innovation. It offers all the flavors that make the original so beloved, without any animal products.

The use of jackfruit and smoked tofu provides a satisfying texture that even seafood lovers will appreciate.

It is packed with wholesome ingredients, making it a nutritious start to your day. Plus, it’s easy to prepare and customizable depending on your spice tolerance or available ingredients.

If you enjoy recipes that are both comforting and wholesome, this one is sure to become a staple in your meal rotation.

Ingredients

• 1 can (20 oz) of young green jackfruit in brine or water, drained and shredded
• 1 cup canned ackee, drained and rinsed gently
• 150g smoked tofu, crumbled or cubed
• 1 medium onion, finely chopped
• 1 large tomato, diced
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, whole or sliced (optional for heat)
• 1/2 cup bell pepper, diced (red or green)
• 2 tablespoons vegetable oil (coconut oil recommended)
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon all-purpose seasoning or vegan bouillon powder
• Salt, to taste
• 2 green onions, sliced
• Fresh parsley, chopped (optional garnish)

Equipment

• Large non-stick skillet or frying pan
• Cutting board and sharp knife
• Mixing bowl
• Colander (for draining jackfruit and ackee)
• Wooden spoon or spatula
• Measuring spoons

Instructions

1. Prepare the jackfruit: Rinse and drain the canned jackfruit. Using your fingers or forks, shred the jackfruit to create a flaky, fish-like texture. Remove seeds and any hard core pieces.
2. Heat the oil: In a large skillet, warm the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add garlic and peppers: Stir in the minced garlic, bell pepper, and Scotch bonnet pepper. Cook for another 2 minutes, allowing the flavors to meld.
4. Cook the jackfruit and tofu: Add the shredded jackfruit and crumbled smoked tofu to the pan. Stir well to combine and cook for 5-7 minutes, letting the jackfruit brown slightly and absorb the seasonings.
5. Season the dish: Sprinkle in the thyme, black pepper, and all-purpose seasoning. Stir and taste; add salt as needed. Continue cooking for 2 more minutes.
6. Add tomatoes and ackee: Gently fold in the diced tomatoes and canned ackee, taking care not to mash the ackee too much. Cook for 3-4 minutes just to warm through.
7. Finish with green onions: Stir in the sliced green onions and remove the Scotch bonnet pepper if used. Cook for another minute.
8. Serve hot: Garnish with fresh parsley, if desired, and serve immediately.

Tips & Variations

For a smokier flavor, try using smoked paprika along with the smoked tofu.

If you prefer a milder dish, remove the Scotch bonnet pepper or substitute with a milder chili.

Fresh ackee can be used when in season but requires careful preparation to avoid toxicity.

For a heartier meal, add sautéed callaloo or kale on the side. You can also substitute jackfruit with shredded oyster mushrooms or hearts of palm for different textures.

Nutrition Facts

Serving Suggestions

This vegan ackee and saltfish is traditionally enjoyed with fried dumplings, boiled green bananas, or steamed white rice. You can also serve it alongside bread and gravy for a comforting meal.

To complete your Caribbean-inspired brunch, consider pairing it with a fresh fruit salad or a refreshing tropical smoothie. For more hearty vegan breakfast ideas, check out our Breakfast Wellington Recipe, which is another crowd-pleaser.

Conclusion

This vegan ackee and saltfish recipe offers a delightful way to enjoy a classic Caribbean dish without compromising your dietary choices. The combination of jackfruit and smoked tofu perfectly replicates the texture and flavor of saltfish, while ackee adds that signature buttery softness.

Packed with vibrant vegetables and spices, this dish is as nutritious as it is delicious.

Whether you’re cooking for yourself or entertaining guests, this recipe will bring a burst of island flavor to your table. Don’t hesitate to experiment with different veggies or spice levels to make it your own.

For more inspiring vegan dishes, explore our Blackstone Lo Mein Recipes and 50 Cupcake Recipes. Happy cooking and enjoy your Caribbean culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Ackee and Saltfish Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A vegan twist on the classic Jamaican dish using jackfruit instead of saltfish. This flavorful recipe combines ackee with seasoned jackfruit for a delicious plant-based meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 can (540ml) ackee, drained and rinsed”, “1 can (400g) young green jackfruit in water, drained and shredded”, “1 medium onion, finely chopped”, “1 medium tomato, chopped”, “2 cloves garlic, minced”, “1 Scotch bonnet pepper, deseeded and finely chopped”, “1/2 cup bell peppers, diced”, “2 tablespoons vegetable oil”, “1 teaspoon dried thyme”, “1/2 teaspoon black pepper”, “1/2 teaspoon paprika”, “Salt to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onions, garlic, bell peppers, and Scotch bonnet until soft.”}, {“@type”: “HowToStep”, “text”: “Add shredded jackfruit, thyme, black pepper, paprika, and salt; cook for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Gently fold in the ackee and chopped tomatoes; cook for another 5-7 minutes.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning as needed and remove from heat.”}, {“@type”: “HowToStep”, “text”: “Serve hot with fried dumplings or bread.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “8 g”, “fatContent”: “10 g”, “carbohydrateContent”: “25 g”}}