This vegan ackee and saltfish offers a plant-based version of a Jamaican classic, with bold seasoning and a soft, balanced texture. It uses simple ingredients and works well as a hearty main that keeps the original dish’s structure and flavor.
Ingredients
- 1 lb vegan Saltfish or vegan alternative like marinated tofu or jackfruit
- 1 can ackee drained and rinsed
- 1 med onion chopped
- 4 large cloves garlic minced
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- 1 cup cherry tomatoes halved
- 1 ts sea salt adjust to taste
- 1 tsp coarse black pepper
- 1 tsp turmeric
- 3 tsp dried thyme
- 1 tbsp Jamaican all-purpose seasoning
- 1 tsp hot pepper sauce adjust to taste
- 2 tbsp olive oil
Instructions
Prepare the Vegan Saltfish:
- Rinse and shred the Jackfruit. Soak in salted water for 30minutes. Drain and set aside.
Sauté the Vegetables:
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion, minced garlic, red bell pepper, and green bell pepper to the pan. Sauté until the vegetables are soft, about 5-7 minutes.
Season and Cook:
- Add sea salt, black pepper, turmeric, thyme, Jamaican all-purpose seasoning, and hot pepper sauce to the sautéed vegetables. Stir to combine.
- Add the cherry tomatoes to the pan. Cook and stir until the tomatoes are soft, about 5 minutes.
Combine Saltfish and Vegetables:
- Add the shredded saltfish to the pan. Cook together with the vegetable mixture for about 10 minutes, stirring occasionally.
Add the Ackee:
- Gently fold in the rinsed ackee, being careful not to mash it. Cook for an additional 10 minutes, allowing the flavors to meld together.
Serve:
- Serve the Ackee & Saltfish warm with rice.