Authentic Jamaican Vegetable Recipes

20 BEST JAMAICAN VEGETARIAN RECIPE COLLECTION

20 Best Jamaican Vegetarian Recipe Collection image

Get a taste of the islands with these Jamaican vegetarian recipes. From callaloo to banana bread to chickpea curry, these easy dishes will transport you to Jamaica.

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Jamaican Steamed Cabbage
Jamaican Jerk Marinade
Callaloo
Curried Jamaican Stew
Jamaican Cornmeal Porridge
Jamaican Carrots
Jamaican Banana Bread
Jamaican Sweet Potato Pudding
Jamaican Fried Dumplings
Jamaican Chickpea Curry
Jamaican Jerk Grilled Eggplant
Jamaican Carrot Juice
Gungo Pea Soup
Bammy
Sweet Fried Plantains
Peanut Drops
Toto (Coconut Cake)
Tamarind Balls
Jamaican Coconut Drops
Jamaican Grater Cake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Jamaican recipe in 30 minutes or less!

Nutrition Facts :

JAMAICAN VEGGIE PATTIES

Jamaican veggie patties image

Get ahead on your party nibbles with these freezable Jamaican veggie patties. You can then simply pop them in the oven when the party is about to start

Provided by Shivi Ramoutar

Categories Snack, Starter

Time 1h10m

Yield Makes 40 mini patties

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
3 large garlic cloves, crushed
3 tsp mild curry powder
3 tbsp finely sliced chives
2 tbsp chopped thyme leaves
250g mixed diced vegetables (a mixture of sweetcorn, carrots, peas and peppers is great)
100ml vegetable stock
1 tsp brown sugar
1-2 tsp hot pepper sauce (optional)
1 slice of any bread of your choice (about 60g), torn into small pieces
500g block shortcrust pastry
plain flour, for dusting
1 tsp ground turmeric
1 egg, beaten

Steps:

Heat the oil in a deep saucepan over a medium heat and cook the onion with a small pinch of salt for 8-10 mins, stirring regularly until softened. Add the garlic, 2 tsp of the curry powder and the herbs, and stir until fragrant, about 30 seconds.
Add the mixed vegetables, stock, sugar and hot pepper sauce, if using. Turn the heat up to high, bring the mixture to the boil, then reduce the the heat to low, cover and simmer for about 10 mins. Add the bread, then continue to simmer over a low heat for another 8-10 mins, stirring occasionally until thickened. Taste for seasoning and leave to cool.
Roll the pastry out on a lightly floured surface to a 5mm thickness. Stamp out 16-20 circles (about 8cm in diameter) using a biscuit cutter, then spoon the cooled filling over one half of each pastry circle. Fold the other half of the pastry over to enclose the filling and create a semi-circle then crimp the edge with a fork to seal. To freeze, put the patties on a baking tray lined with baking parchment and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using or bake the patties from frozen.
Heat the oven to 220C/200C fan/gas 7. Arrange the patties on a baking tray lined with baking parchment. Whisk the turmeric and remaining 1 tsp curry powder into the beaten egg, then brush this over the patties. Bake for 18-20 mins (or 25 mins from frozen) until the pastry is golden and cooked through, then serve immediately.

Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

JAMAICAN CABBAGE

Jamaican Cabbage image

Great Jamaican-style cabbage. Great with jerk chicken or pork.

Provided by NewBerry

Categories Side Dish Vegetables

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 head cabbage
2 tablespoons olive oil, or as needed
1 small onion, thinly sliced
½ chopped green bell pepper
1 green onion, sliced
2 sprigs fresh thyme
1 whole Scotch bonnet chile pepper
1 teaspoon salt
1 cup shredded carrots
¼ cup white vinegar
2 tablespoons white sugar

Steps:

Peel tough outer leaves from cabbage, core the head, and shred cabbage.
Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g

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