Vegan Caribbean Recipes
Browse 7 vegan Caribbean recipes — with photos, cook times and nutrition. Find an easy vegan Caribbean dish for tonight.
Caribbean black bean and sweet potato soup
This hearty Caribbean black bean and sweet potato soup delivers a rich, velvety texture balanced by bold, earthy spices. The sweet potatoes melt into the broth, while the black beans add a satisfying chew, all tied together by the warmth of cumin, garlic, and a hint of Scotch bonnet for a slow-building heat. A splash of coconut milk rounds out the dish, creating a creamy, aromatic bowl that’s as nourishing as it is vibrant. Worth the effort for its layers of flavor and the way it transforms simple ingredients into something deeply comforting.
Coconut Drops
A Jamaican street classic that needs only three pantry staples. Fresh coconut is boiled with brown sugar and ginger until the mixture thickens into a sticky, caramel-toned mass, then dropped by spoonfuls onto parchment to harden into chewy nuggets with a warm ginger kick. Every Kingston vendor has their ratio — this one leans sweet.
Trinidadian Channa
The chickpea filling that fuels Trinidad's famous doubles — enjoyed here as a standalone snack. Canned chickpeas are simmered with curry powder and garlic until they absorb every bit of spice and turn irresistibly fragrant. Eaten hot from the pan in a paper cup, this is Port of Spain street food at its most essential.
Kassav
The staple flatbread of Haiti and the French Caribbean, made from nothing but cassava flour, coconut milk, and a touch of sugar. Cooked dry in a skillet, it develops crisp edges and a chewy center with a faint coconut sweetness — eaten as a snack, with coffee, or broken into pieces to scoop up stews. Simple, ancient, and deeply satisfying.
Guava Dulce Bites
Concentrated guava sweetness in a two-ingredient confection from Cuba and Puerto Rico. Guava pulp is cooked down with cane sugar until it reaches a dense, jammy paste that sets firm as it cools — then cut into small bites with a deep tropical perfume. Similar to the paste sold in vacuum packs across Latin America, but made fresh in your kitchen.
Tilín Tilín
The sesame seed brittle that rattles in paper bags at Dominican and Puerto Rican corner stores. Toasted sesame seeds are folded into hot caramelized sugar with a whisper of ginger, poured thin, and cracked into shards once cool. Nutty, crunchy, barely sweet — one shard leads immediately to another.
Boule Patate
A Haitian dessert found at holiday tables and street stalls alike — mashed sweet potato and brown sugar rolled into balls and coated in shredded coconut. The natural creaminess of Caribbean sweet potato holds the shape without any binding agent, while the coconut coating adds texture and a tropical aroma that makes these instantly recognizable.