Vegan Guyanese Pepperpot has the same bold, rich flavors as the traditional Christmas dish but it’s plant-based. Tender jackfruit soaks up the deep, smoky cassareep and warming spices, making it a delicious way for everyone to enjoy this cultural tradition.
For more Guyanese Pepperpot recipes, try my Guyanese Pepperpot, Slow Cooker Pepperpot, and Instant Pot Pepperpot next.
Many people will scowl at me for even attempting to share a vegan recipe for Pepperpot. But over here we are all about making food inclusive!
From 2009 to 2011 I was vegan. It started as a cleanse and lasted for 2 years. During that time I made a version of this Pepperpot to enjoy alongside the meaty version my mom made. So when Metemgee fans started asking for a vegan Pepperpot recipe it was easy to pull this one out of my files.
Why You’ll Love This Vegan Pepperpot Recipe
- Satisfying Meatless Meal: Some vegan recipes use tofu or other soy-based options but jackfruit gives this dish a hearty, meaty texture. It’s a plant-based alternative that doesn’t compromise on flavor or substance.
- Quicker to Make: Unlike traditional Guyanese pepperpot, which takes hours to prepare, this version is ready in a fraction of the time. It’s perfect for busy cooks who still want authentic flavor.
- Inclusive: This vegan twist ensures that everyone, regardless of dietary preference, can enjoy a dish rooted in family tradition.
Ingredients
The ingredients in this vegan Guyanese Pepperpot recipe are so satisfying. I promise you won’t miss the meat! From the smoky cassareep to the tender jackfruit, every component plays a role.
- Avocado Oil: I use avocado oil for its neutral flavor and high smoke point, but canola or vegetable oil works too.
- Aromatics: Diced onion and grated garlic form a flavorful base, adding sweetness and punch to the dish.
- Portabella Mushrooms: These provide a meaty texture and earthy flavor, mimicking the heartiness of the original recipe.
- Green Jackfruit: Jackfruit absorbs the rich flavors of cassareep and spices, adding an authentic, shredded texture.
- Butter Beans: These add creaminess and protein, balancing the bold spices.
- Brown Sugar: A hint of sweetness enhances cassareep’s smoky depth and ties the flavors together.
- Cassareep: Made from cassava extract, cassareep delivers a smoky, slightly bitter flavor and acts as a natural preservative, preventing bacteria growth.
- Granulated Garlic and Thyme: Garlic powder adds layers of seasoning, while fresh thyme lends its earthy aroma.
- Whole Spices: Cinnamon and cloves infuse warm, festive notes essential to Pepperpot’s Christmas tradition.
- Wiri Wiri Peppers: These provide fruity heat that’s adjustable—leave them whole for mild spice or pop them open for a kick.
- Water: Helps create the flavorful broth, letting the ingredients simmer and meld beautifully.
See recipe card for quantities.
How to Make Vegan Guyanese Pepperpot
Sauté the Base
I start by heating a large skillet over medium heat and adding the oil once the pan is hot. Next, I toss in the diced onions and let them cook for 2-3 minutes, stirring occasionally, until they’re soft and slightly translucent. Then, I add the grated garlic and chopped mushrooms, cooking everything together for another 3-5 minutes until the mushrooms brown a bit and release their flavor.
Build the Flavor
While the onions and mushrooms cook, I drain and rinse the jackfruit to remove any brine. Once that’s done, I add the jackfruit and butter beans to the skillet, followed by the brown sugar, cassareep, garlic powder, thyme sprigs, cinnamon stick, cloves, and the whole wiri wiri peppers.
I give it all a good stir to make sure the spices and flavors coat everything evenly.
Simmer to Perfection
Now, I pour in a cup of water and turn the heat up to high, bringing everything to a boil. Once it’s bubbling away, I lower the heat to a gentle simmer, cover the skillet, and let it cook for about 20 minutes. During this time, I give it an occasional stir to make sure nothing sticks to the bottom.
Adjust the Heat and Serve
After simmering, I decide how spicy I want the dish. If I’m feeling bold, I carefully pop the wiri wiri peppers open for an extra kick. Otherwise, I remove them entirely to keep the fruity flavor without the heat. Finally, I serve the Vegan Pepperpot hot with plait bread. Just like traditional Pepperpot, it tastes even better the next day. I often make it ahead and let the flavors meld overnight.
Enjoy! This vegan Guyanese Pepperpot is comfort food with a plant-based twist.
Storage
Just like the traditional dish, vegan Pepperpot can be left at room temperature. This is thanks to the preservative properties of cassareep, which prevents bacterial growth. To reheat, bring it to a gentle simmer on the stovetop before serving. This makes it perfect for preparing ahead and enjoying over several days.
Tips for the Best Vegan Pepperpot
- Use young green jackfruit in water, not brine. The jackfruit in brine has a slight sour taste which impacts the flavor of the dish. If you are in Guyana you can swap jack fruit for Katahar.
- Don’t rush sautéing the onions and mushrooms. Letting them cook until softened and browned adds depth and richness to the final dish.
- Adjust the spice level with the wiri wiri peppers. Leave them whole for a milder flavor or pop them open during simmering for more heat.
- Simmer longer for deeper flavors. While 20 minutes is plenty of time, letting the dish cook a little longer can intensify the flavors even more.
- Serve it with plait bread for tradition. The slightly sweet, soft bread perfectly balances the bold, spicy notes of the Pepperpot.
- Make it ahead of time if possible. Like traditional Pepperpot, the flavors deepen after sitting overnight.
Frequently Asked Questions
Cassareep is essential for authentic flavor and preserving qualities. There is no good substitution for cassareep, although many people use browning or burnt sugar.
Yes! Like traditional Pepperpot, this vegan version tastes even better the next day as the flavors meld. Just leave it at room temperature or refrigerate overnight, then reheat before serving.
Guyanese plait bread is the traditional pairing for Pepperpot. It offers a slightly sweet and fluffy texture that balances the bold, smoky, savory flavors. If you can’t find plait bread, any soft, slightly sweet bread will work.
Yes, you can use fresh green jackfruit for this recipe, but it requires more preparation. You can also use Katahar if you are in Guyana. If using fresh jackfruit, make sure to use unripe (green) jackfruit, as ripe jackfruit is too sweet for savory dishes. Peel, core, and separate the pods, removing the seeds. Then chop the flesh into smaller pieces to mimic the texture of canned jackfruit.
Vegan Guyanese Pepperpot
Equipment
- Large skillet with a lid
- cutting board
- Knife
- Grater for garlic
- Wooden spoon or spatula
Ingredients
- 2 tablespoons avocado oil (or similar)
- ½ small yellow onion (diced)
- 4 garlic cloves (grated)
- 2 large portabella mushrooms (sliced)
- 2 King Oyster Mushrooms (chopped)
- 1 can green jack fruit (in water)
- ½ cup butter beans cooked
- 1 tablespoon brown sugar
- ½ cup cassareep
- 1 teaspoon granulated garlic
- 2 springs thyme
- 1 cinnamon stick
- 5 whole cloves
- 2 wiri wiri peppers may use ½ habanero
- 1 cup water
Instructions
- Heat a large skillet on medium heat and when hot add the oil. Then when the oil is hot, add the onions and cook for 2-3 minutes or until the onions are soft and a bit translucent, then add the grated garlic and the mushrooms. Continue to cook, stirring often, for 3-5 minutes or until the mushrooms brown a bit.
- Drain and rinse the jackfruit, then add the jackfruit and the beans to the pan. Next add the brown sugar, cassareep, garlic powder, thyme, cloves, the whole wiri wiri peppers and mix to combine.
- Add 1 cup of water and increase the heat to high. Bring to a boil and cook for about 2 minutes before reducing the heat low, covering the skillet and allowing the Pepperpot to simmer. Simmer for 30 minutes, stirring occasionally.
- Remove from the heat and pop open the wiri wiri peppers for maximum heat or remove from the Pepperpot before serving if you do not want any heat. Your Pepperpot will still have the deliciously fruity flavor of the wiri wiri peppers but without the heat. You can also only use 1 pepper for mild to medium heat.
- Serve your Pepperpot hot with delicious, plait bread. And just like traditional Pepperpot this dish gets better with age. So make it a day ahead and leave it on the counter so that the flavors can marry. Then reheat and serve when needed.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Leave a Rating and a Comment