Plant-Based Caribbean: A Gastronomic Adventure

The Caribbean is a treasure trove of vibrant flavours and culinary techniques, embracing various ingredients to create unforgettable dishes. As plant-based Caribbean cuisine gains popularity, the tropical islands have risen to the challenge by adapting traditional recipes and crafting innovative dishes using plant-based proteins like jackfruit, tofu, tempeh, and seitan.

The Caribbean’s vibrant culinary heritage offers a wealth of inspiration for plant-based cooking. Traditional meals have been reimagined to cater to vegan and vegetarian diets without sacrificing flavour or texture by using jackfruit, tofu, tempeh, and seitan in various dishes. These plant-based ingredients offer healthier, more sustainable alternatives to meat and provide a delicious canvas for Caribbean spices and cooking techniques.

As the demand for plant-based cuisine continues to grow, the Caribbean is well-poised to take a leading role in the global food scene. With its diverse cultural influences, abundant tropical produce, and creative chefs, the islands are a haven for those seeking new and exciting vegan and vegetarian dishes. Join us on this gastronomic adventure as we explore a variety of vegan and vegetarian Caribbean dishes showcasing these versatile ingredients.

Jackfruit: The Caribbean’s Vegan Star

Jackfruit, a large, fleshy fruit native to South and Southeast Asia, has found a welcome home in Caribbean cuisine. Its unique ability to mimic the texture of shredded meat makes it an ideal substitute for pulled pork, chicken, or beef.

Vegan barbecue pulled ‘pork’ sandwiches: The jackfruit is simmered in a flavourful mix of onions, garlic, barbecue sauce, and Caribbean spices, such as allspice and thyme. The result is a sweet, tangy, and smoky pulled ‘pork’ satisfyingly tender and pairs beautifully with a side of coleslaw or sweet potato fries.

Jackfruit curry: Inspired by Indian and Caribbean flavours, this aromatic dish features jackfruit cooked in a rich, spiced coconut sauce with tomatoes, onions, and bell peppers. Serve over rice or with roti for a satisfying and comforting meal.

Tofu: More Than Just a Protein Source

Tofu, made from coagulated soy milk, is widely known for its protein content and adaptability. In the Caribbean, this unassuming bean curd has been elevated to new heights using regional spices and cooking methods.

Vegan Jamaican jerk tofu: Tofu is marinated in a spicy jerk seasoning, typically including scallions, allspice, thyme, Scotch bonnet pepper, and soy sauce. The tofu can then be grilled, baked, or pan-fried, resulting in a protein-packed meal with a fiery kick. Enjoy jerk tofu with rice and peas, fried plantains, or a cooling cucumber salad.

Tofu escovitch: In this vegan twist on a classic Caribbean dish, pan-fried tofu is topped with a tangy, spicy pickle of thinly sliced vegetables, including onions, carrots, and bell peppers, all marinated in vinegar and pimento. The contrast of the crispy tofu and zesty vegetables makes for a delightful combination.

Tempeh: The Fermented Wonder

Tempeh, a fermented soy product from Indonesia, has found a welcome home in Caribbean kitchens. Its firm texture and nutty flavour make it a fantastic meat substitute, adept at soaking up the complex flavours of Caribbean spices.

Vegan tempeh ‘bacalao’: Tempeh replaces salted cod, a popular ingredient in many Caribbean countries. To prepare, marinate the tempeh in a blend of lime juice, garlic, and spices before pan-frying it with bell peppers, onions, tomatoes, and olives. This hearty dish can be served over rice, alongside fried plantains, or as a filling for arepas or roti.

Tempeh pastelón: A vegan adaptation of the traditional Puerto Rican dish, this tempeh pastelón layers slices of sweet plantains with a savoury, spiced tempeh filling and dairy-free cheese. The result is a satisfying and flavourful casserole for special occasions or family gatherings.

Seitan: The Wheat Protein Champion

Seitan, a protein-rich food made from wheat gluten, is another versatile plant-based ingredient contributing to Caribbean dishes. Its meaty texture makes it an excellent beef, pork, or chicken substitute.

Vegan seitan ‘oxtail’ stew: In this recipe, seitan is braised with aromatic spices such as thyme, allspice, and cloves, along with a rich tomato-based sauce. Vegetables like carrots, onions, and bell peppers are added to create a hearty and comforting meal. The tender, succulent seitan ‘oxtail’ soaks up the spices, delivering a bold and satisfying taste that is perfect when served over rice, mashed potatoes, or steamed vegetables.

Seitan ‘chicken’ roti: A popular Caribbean street food, this vegan adaptation features seasoned seitan pieces cooked with fragrant spices, including curry, cumin, coriander, potatoes and chickpeas. The filling is then wrapped in a soft, flaky roti, creating a delicious and filling meal bursting with flavour.