Scrambled Vegan Ackee on Toast

Scrambled Vegan Ackee on Toast

Ditch the eggs and create a plant-based version of this breakfast classic with scrambled vegan ackee on toast…

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Eggs are something that you might miss when you first go vegan, but there are so many cruelty-free alternatives that taste just as good. Scrambled tofu is a popular choice, which is made with silken or firm tofu and turmeric along with nutritional yeast and garlic powder. However, this recipe is made with ackee.

 

What is ackee?

Instead of tofu, this recipe uses ackee which is the national fruit of Jamaica. When ripe, ackee pods are bright red and are fleshy on the inside. The flesh looks like scrambled egg but has a slightly bitter taste.

Fresh ackee isn’t widely available in the UK but can be found in specialist Caribbean stores. Tinned ackee is more easily found, especially online.

 

What is Kala namak?

This recipe also uses kala namak, otherwise known as black salt. However, it is actually pink in colour. This volcanic rock salt comes from central India and has a sulphurous taste, similar to egg.

Not only does kala namak give vegan dishes an egg-like flavour, but it also has traces of magnesium and iron. This makes it a deliciously healthy addition to your recipes. You can find kala namak in health food stores or online.

Try adding chopped chives to this recipe and serve with grilled mushrooms and tomatoes on the side!

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Calories: 174

Servings: 2

Rating:  

Total Time: 15 minutes

Calories: 174

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.5 0.5 tbsp dairy-free butter
  • 0.5 0.5 tsp kala namak (black salt)
  • 1 1 tbsp fresh chives, chopped
  • 0.5 0.5 tin of ackee, drained
  • 2 2 slices of granary bread
  • sea salt and black pepper, to taste

Method

  1. Place a large frying pan over medium heat, add the butter and allow to melt.
  2. Add the ackee to the pan and gently stir fry until hot. Break the ackee up gently as it cooks until you have the texture of scrambled eggs.
  3. Add the kala namak to the pan and season with salt and pepper to taste.
  4. Butter the toast and arrange it on plates. Top with the ackee and sprinkle with chives.
  5. Serve immediately and enjoy!

Each 100g serving provides:

14g Fat, 0.4g Saturates, 7.3g Carbohydrates, 1.1g Sugars, 4.2g Protein, 0.73g Salt.

 

Want to start your day with a skip in your step? Explore these wholesome vegan breakfast recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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