Vegan Ackee and “Saltfish” reimagines Jamaica’s national dish for plant-based diets, using ackee fruit and hearts of palm for a delicious, comforting meal. Inspired by Caribbean roots and crafted with love, this breakfast staple is bright, flavorful, and entirely vegan. With buttery ackee, tender veggies, and flaky hearts of palm that mimic salted fish, it offers a nostalgic taste of home, even without cod.
This version is perfect for anyone craving a traditional Jamaican breakfast with a modern, health-conscious twist. It’s a great dish to share on weekends, impress guests with Caribbean flair, or add variety to your weekday rotation.
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Ingredient Guide
- Ackee: Jamaica’s national fruit, with a creamy texture like scrambled eggs when cooked.
- Hearts of Palm: Firm, mildly flavored veggie that shreds like saltfish and absorbs seasoning beautifully.
- Garlic, Onion, Bell Pepper, Tomato, Scotch Bonnet, Thyme, Scallion: Build a deeply aromatic, colorful base.
- Coconut Oil: Adds richness and helps sauté the vegetables.
- Salt & Pepper: Balance flavors.
- Optional Kelp or Seaweed Flakes: Enhance the “sea” flavor in the hearts of palm.
Shopping Made Easy
- Find canned ackee in Caribbean or international aisles—drain and rinse before cooking.
- Hearts of palm are available in jars or cans in the produce or international section.
- Adjust the amount of scotch bonnet based on your spice tolerance.
- Check the expiry date—fresh flavors come from well-preserved canned goods.
Cooking Notes from the Kitchen
- Drain and rinse both ackee and hearts of palm thoroughly before cooking.
- Cook vegetables first until soft, then gently stir in ackee and hearts of palm to avoid breaking the ackee chunks.
- Use kelp flakes or nori for a seafood hint if you miss saltfish.
What is ackee and where can I buy it?
Ackee is Jamaica’s national fruit, creamy and mild, found canned in Caribbean or international aisles.
Can hearts of palm really replace saltfish?
Yes, when shredded and seasoned, hearts of palm mimic saltfish’s flaky texture and absorb flavors beautifully.
Is this dish gluten-free and vegan?
Absolutely, it’s dairy-free, meat-free, and gluten-free as long as kelp flakes or seasonings don’t contain additives.
How spicy is authentic vegan ackee?
Typically moderately spicy from scotch bonnet; adjust the pepper for milder or bolder heat.
What can I serve with vegan ackee and saltfish?
It’s delicious with fried plantains, breadfruit, dumplings, callaloo, or avocado, traditional Jamaican pairings.
Delicious Vegan Ackee and “Saltfish”
Ingredients
- 1 can ackee drained and rinsed
- 1 can hearts of palm 14 oz., drained and rinsed
- 2 tablespoons coconut oil
- 4 cloves garlic finely diced
- 1/2 cup onion diced
- 1/2 cup bell pepper diced
- 2 tomatoes diced
- 1/2 Scotch Bonnet pepper finely chopped; or to taste
- 3 sprigs fresh thyme leaves only
- 3 scallions sliced
- Salt to taste
- black pepper to taste
- 1 teaspoons kelp or seaweed flakes; optional for “sea” flavor
Instructions
- Heat coconut oil in a large skillet over medium heat. Sauté garlic, onion, and bell pepper until softened, about 5 minutes.
- Add tomatoes, scotch bonnet, and thyme leaves, and cook another 3 minutes.
- Gently stir in ackee and hearts of palm. Cook for 5–7 minutes until warm and blended.
- Season with salt, pepper, and optional kelp flakes.
- Stir in scallions, cook 1 minute more, then remove from heat. Serve hot.
