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Ackee Scramble and Smoky Aubergine Bagels

Ackee Scramble and Smoky Aubergine Bagels

Ackee Scramble and Smoky Aubergine Bagels

Yield: Serves 4
Credit:

 

Rachel Ama launched her YouTube channel in 2017 and has amassed a legion of followers who are all hungry for her simple, affordable, and delicious vegan recipes and recommendations (and for her dance moves). A self-confessed KFC addict as a teenager, she decided to go vegan three years ago, aged 23, and she hasn’t looked back. As her passion for plants grew and grew, so did her interest in cooking — and her belief that vegan food need not compromise on taste or nutrition.

 

Ingredients

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

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
  • 1 Å~ 540g tin of ackee, drained
  • 1 tbsp fresh lime juice
  • Salt (or black salt) and black pepper

Directions

  1. Preheat the oven to 350 F
  2. First make the ackee scramble. Place the vegetable oil in a medium saucepan over a medium heat, add the onion and spring onions and saut. for 5 minutes until softened, then add the garlic, thyme, turmeric, tomatoes and chilli, season with pepper and sauté for a further 5 minutes.
  3. 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 4–5 minutes. Ackee is fragile so don’t over-mix or it will turn to mush.
  4. Remove from the heat, add the lime juice and
  5. ½ a teaspoon of salt and mix in carefully. Meanwhile, toast the bagel halves and place two halves on each plate.
  6. 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.

Recipe Note

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. 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 flavor 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.