Vegan Jamaican Ackee + Saltfish

A pot full of ackee and saltfish with a wooden spoon.

5 from 1 vote

Dive into the vibrant flavors of Jamaica with this plant-based twist on a beloved classic, Vegan Jamaican Ackee + Saltfish. Tender jackfruit is perfectly seasoned to mimic the taste + texture of traditional saltfish, while creamy ackee fruit adds a delightful richness to every bite. Enhanced by aromatic spices and an array of colorful vegetables, this dish promises a burst of Caribbean flavor in every mouthful. Dairy-free + Gluten-free.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch, Main Course

Keyword: ackee, ackee and saltfish, breakfast, brunch, dinner, easy, jackfruit, Jamaican, meatless, saltfish, stovetop, vegan

Servings: servings

Calories: 17kcal

Author: Shanika

Ingredients

VEGAN ACKEE + SALTFISH:

2 cans young jackfruit, drained + rinsed
water, for boiling
2-3 Tbsps sea salt (This creates the "saltiness" taste)
2 Tbsps Extra virgin olive oil + 3 Tbsps!
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 scallions, chopped (aka green onions)
2 tomatoes, diced (You can use tomatoes-on-the-vine, roma, grape, etc.)
2 fresh thyme sprigs
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon smoked paprika
1 scotch bonnet pepper, chopped (You can sub with Jamaican Pepper Sauce, if desired)
1 (19oz.) can ackee in salt water, drained

US Customary - Metric

Instructions

TO MAKE THE VEGAN SALTFISH:

In a pot over medium-high heat filled with water, add the drained jackfruit pieces along with the salt, stirring together. Bring to a boil and let the jackfruit cook for 10 minutes or until tender. Remove from heat and drain.

TO MAKE THE ACKEE + SALTFISH:

In a medium skillet (10-inch) over medium-high heat, add 2 Tbsps of olive oil. Once heated, add the onions and garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add the chopped bell peppers, scallions, tomatoes, and minced scotch bonnet pepper, sautéing until veggies are slightly tender, about 3-4 minutes. Season with salt, black pepper, and smoked paprika, stirring to combine.
Add the drained cooked jackfruit, drained ackee, and thyme sprigs, stirring gently to combine. Reduce heat to low and allow everything to simmer for about 10-12 minutes, stirring occasionally until everything is completely tender and jackfruit becomes tender enough to shred slightly with a fork.
Towards the FINAL 5 minutes of cooking or so, add the remaining 3 tablespoons of olive oil (if things dry out too much). NOTE: You want to have a good amount of gravy to serve over the side dish.
Remove from heat and serve the plant-based ackee + saltfish atop your favorite side like basmati rice, brown rice, fried dumpling, boiled dumpling, breadfruit, etc.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, add leftovers in a skillet over the stovetop and add a splash of olive oil or water is needed to create more gray and cook until fully heated through.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
SCOTCH BONNET PEPPER: If you'd like, you can increase the amount of scotch bonnet peppers used in this dish or substitute with habanero peppers, if needed.

Nutrition