Vegan Ackee Recipe With Mushroom
This vegan ackee recipe with mushroom is the perfect alternative to the traditional ackee and saltfish.
Servings 2 Servings
Calories 126kcal
Ingredients
- 1 Tin ackee
- 5.3 oz / 150g Mushroom sciled
- ½ Medium onion Sliced
- 1 Medium tomato Sliced
- ½ Sweet bell pepper Sliced
- 2 Cloves garlic Crush
- 7 oz / 18g Scallion (spring onion) chopped
- Sprig of dried thyme
- ¼ Scotch bonnet pepper Remove seed
- ¼ tsp black pepper
- 1 Pinch of salt
- 2 tbsp Coconut oil
Instructions
- Open the can of ackee, pour it into a colander and leave to drain.
- Fire on medium, melt the coconut oil in a frying pan.
- Once the oil is melted, add the onion, garlic, scotch bonnet pepper, thyme and sauté for 3 to 4 minutes or until the onion softens.
- Add the tomato, sweet pepper cook for 3-4 minutes.
- Add the mushroom. Stir continuously. (If the pan get to dry don't add water just add a tiny bit more of the coconut oil.) Cook for another 4 minutes.
- Add the ackee, scallion and salt. Take your time stirring the ackee to avoid mushing it too much. Cook for about another minutes, sprinkle the black pepper over the cooked ackee and turn the heat off.
Notes
- Sometimes I add the scallion in along with the bell pepper but I find that when I add it in with the ackee the flavour of the scallion is more potent in the dish.
- I used fresh thyme this time round but dry time works way better in this recipe.
Nutrition
Calories: 126kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg