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These Jamaican and Caribbean-inspired recipes bring bold seasoning, warming spice, and big flavor. You’ll find plant-based dishes influenced by these cuisines on this list, from breakfast plates to saucy mains.
Caribbean cooking often starts with simple ingredients and builds flavor step by step. You’ll see staples like plantains, beans, roti, and spice blends show up in different ways. Jamaican flavors also love contrast. Think sweet with heat, bright citrus with rich sauces, and herbs that cut through deeper notes. Marinades, long simmers, and well-seasoned bases do a lot of the work.
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If you’re curious about Caribbean flavors or already love them, this roundup gives you plenty to explore. Each dish offers a different angle, while staying rooted in the same vibrant food culture.
Vegan Jamaican ‘noxtail’
Starting off this list is a vegan Jamaican ‘noxtail’ from Llyod Rose, made with marinated jackfruit and butter beans simmered in a deep, savory gravy. Green seasoning, browning sauce, thyme, allspice, and Scotch bonnet build rich, classic Caribbean flavor.
Find the recipe here.
The ultimate Jamaican breakfast
Start your day with this ultimate Jamaican breakfast by Denai Moore. It’s loaded with fried dumplings, ackee, hearts of palm “salt fish,” garlicky greens, and ripe plantains, creating a rich mix of textures and classic island flavors in one generous plate.
Find the recipe here.
Island gravy with veggie chunks
Lloyd Rose’s island gravy with veggie chunks is Caribbean comfort food. Rehydrated soy chunks simmer in a thick, peppery gravy with thyme, allspice, tomato paste, and Scotch bonnet, soaking up seasoning and delivering a rich, savory stew with serious flavor.
Find the recipe here.
Tomato choka salad with chickpea tofu
Try Caribbean and Indian fusion food with this tomato choka salad with chickpea tofu by Ellen Kanner. Smoky roasted tomatoes pair with spiced chickpea tofu and fresh greens, creating a protein-rich dish with warmth, depth, and contrasting textures throughout.
Find the recipe here.
Vegan ackee pasta
Here’s another Lloyd Rose recipe. This vegan ackee pasta airs linguine with buttery ackee, jerk seasoning, thyme, and sun-dried tomatoes. The sauce turns creamy with pasta water, while spices and herbs give the dish depth and character.
Find the recipe here.
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Jammy plantains and black beans in charred poblano sauce
These jammy plantains and black beans in charred poblano sauce by Nisha Vora make an excellent taco filling that mixes Latin, African, and Caribbean cuisines. Sweet caramelized plantains, creamy black beans, and a smoky poblano-tomato sauce create contrast, heat, and richness in every bite.
Find the recipe here.
Vegan Rasta pasta
Lloyd Rose’s grand rasta pasta coats penne in a creamy coconut milk sauce seasoned with jerk marinade and allspice. Mushrooms add bite, bell peppers bring color and crunch, and sun-dried tomatoes cut through the richness with a tangy edge.
Find the recipe here.
Jamaican jerk jackfruit with fresh mango salsa
This Jamaican jerk jackfruit with fresh mango salsa bowl by Kate Friedman is a vibrant and high-protein dish. Spiced, pan-crisped jackfruit sits over rice and black beans, topped with juicy mango salsa that adds sweetness, citrus, and contrast to the smoky heat.
Find the recipe here.
Loaded dhal puri roti
This last Lloyd Rose recipe is a loaded dhal puri roti packed with split pea–stuffed flatbread, spiced chickpeas, potatoes, and spinach. Soft, flaky roti wraps around a richly seasoned filling that reflects Caribbean cooking shaped by Indian influences.
Find the recipe here.
Red lentil and plantain dhal with parsnip fritters
Last up is this red lentil and plantain dhal with parsnip fritters from Andi Oliver. Spiced lentils simmer until creamy, topped with fried plantain for sweetness, while crisp parsnip fritters add texture and crunch to the dish.
Find the recipe here.
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