“A mouth-watering vegan take on a breakfast classic, a savoury mixture of onions, tomatoes and ackee – one of my favourite natural alternatives to eggs,” says food writer Rachel Ama.

“Ackee is a fruit that you’ll see in a lot of Caribbean cooking. It’s extremely subtle in taste and soaks up flavour well, just be careful not to over-mix it as it breaks down very easily. The aim is to heat it up and give it just a few stirs when cooking. Using black salt to season the ackee right at the end of cooking will give an egg-like flavour to this dish which is really delicious.

“I’ve topped the ackee with sweet and smoky, slightly crispy aubergines and served them in a toasted bagel with some avocado for ultimate bagel goals.”

avocado ackee scramble and aubergine bacon bagels (Haarala Hamilton/PA)
Ackee scramble bagels (Haarala Hamilton/PA)
avocado ackee scramble and aubergine bacon bagels (Haarala Hamilton/PA)
Print Recipe
Nutrition Facts
Ackee scramble and smoky aubergine bagels
Amount Per Serving
Calories 931 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 7g44%
Sodium 1421mg62%
Potassium 1833mg52%
Carbohydrates 108g36%
Fiber 23g96%
Sugar 18g20%
Protein 33g66%
Vitamin A 550IU11%
Vitamin C 70mg85%
Calcium 202mg20%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

Ackee scramble and smoky aubergine bagels

A vegan breakfast of dreams
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Brunch, Lunch
Cuisine: Caribbean
Servings: 4
Calories: 931kcal
Author: Rachel Ama

Equipment

  • Baking sheet
  • Bowl
  • Medium saucepan

Ingredients

  • 4 bagels halved
  • 2 avocados sliced
  • 1 quantity of Smoky Aubergine (see below)
  • 4 tbsp pumpkin seeds
  • 1 tbsp finely snipped chives
  • handful of fresh coriander chopped
  • 1 lime cut into 4 wedges, to serve

For the smoky aubergine

  • 2 aubergines sliced into quarters, lengthways
  • 1 tsp garlic granules
  • 1 tbsp liquid smoke or soy sauce
  • 1 tbsp soy sauce or coconut aminos
  • 1 tsp vegan Worcestershire sauce
  • 2 tbsp maple syrup
  • 2 tbsp olive oil plus extra for greasing
  • salt
  • black pepper

For the ackee scramble

  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 spring onions finely chopped
  • 3 garlic cloves finely chopped
  • leaves from 2 thyme sprigs
  • 1 tsp ground turmeric
  • 2 plum tomatoes roughly chopped
  • 1 small fresh red chilli deseeded and finely chopped
  • 1 tbsp nutritional yeast
  • 540 g ackee drained
  • 1 tbsp fresh lime juice
  • salt (or black salt)
  • black pepper

Method

  • Preheat the oven to 180ºC fan.
  • First make the smoky aubergine. Line a baking sheet with baking paper or grease with olive oil. Finely slice the aubergine quarters lengthways into 2-3mm strips. Mix all the other ingredients in a bowl and season. Brush the aubergine slices with the marinade, and bake on the prepared sheet for 15 minutes. Remove from the oven, brush again with the marinade, and cook for another 15 minutes. Once cooked, leave to cool.
  • Make the ackee scramble. Place the vegetable oil in a medium saucepan over a medium heat, add the onion and spring onions and sauté for five minutes until softened, then add the garlic, thyme, turmeric, tomatoes and chilli, season with pepper and sauté for a further five minutes.
  • Sprinkle in the nutritional yeast and then add the ackee. Give this a gentle mix to coat the ackee in all the other ingredients and then allow to heat through for four to five minutes. Ackee is fragile so don’t over-mix or it will turn to mush.
  • Remove from the heat, add the lime juice and half a teaspoon of salt and mix in carefully. Meanwhile, toast the bagel halves and place two halves on each plate.
  • Add some of the ackee scramble to the bottom half of each bagel, along with a few slices of avocado and smoky aubergine, then sprinkle with pumpkin seeds, chives and coriander before adding the top half of the bagel. Serve each filled bagel with a wedge of lime for squeezing over.

Nutrition

Calories: 931kcal | Carbohydrates: 108g | Protein: 33g | Fat: 58g | Saturated Fat: 7g | Sodium: 1421mg | Potassium: 1833mg | Fiber: 23g | Sugar: 18g | Vitamin A: 550IU | Vitamin C: 70mg | Calcium: 202mg | Iron: 12mg

Rachel Ama’s Vegan Eats: Tasty Plant-based Recipes For Every Day, photography by Haarala Hamilton, is published by Ebury.

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