Antillean Johnny Cakes are easy to turn into a vegan version. You don't notice it in terms of taste, and you don't have to do any difficult steps during the preparation. This vegan Johnny Cakes are an ideal snack or lunch for those who want to enjoy this Antillean classic… but then 100% vegetable!
How do you make vegan Johnny Cakes?
The vegan Johnny Cakes you actually make maak according to our old, familiar recipe. There are two ingredients that you have to replace to make the Johnny Cakes vegan. That's the milk and the butter. You guessed it: they are 'just' replaced 1 on 1 by soy milk and margarine. Prefer not to use margarine? Then coconut oil or sunflower oil are also fine. And instead of soy milk, you could also use almond or oat milk. So easy!
Filling of tempeh with BBQ sauce
As a filling for this vegan Johnny Cakes we prefer to use these tasty pieces of tempeh. We first make a homemade barbecue sauce for it and complete it with peas, onion and bell pepper. The sauce makes the whole thing deliciously fresh and sour with a little bit of smoky flavour.
In the barbecue sauce on this vegan Johnny Cakes going to do a 'secret ingredient', namely liquid smoke. It is a bottle containing a dark liquid. This liquid is the condensed water that is released when smoking on wood chips. The result is a very concentrated smoky taste, without artificial flavors and fragrances. The stuff is so strong that you only need a few drops of it in your dish. liquid smoke can be found in barbecue (web) stores.
This recipe is for 6 pieces
- 6 vegan Johnny Cakes according to our recipe
(replace butter with margarine or coconut oil & replace milk with vegetable milk)
- 1 block / 400 gr tempeh
- 2 tablespoons of sunflower oil
- 1 onion, chopped
- 1 red pepper, diced
- 70 gr (1 can) tomato puree
- optional: 1/2 Madame Jeanette pepper, chopped
- 400g peas (fresh or frozen)
- a bunch of parsley, finely chopped
- 2 tablespoons of white vinegar
- 1 tablespoon of sugar
- 1 tablespoon of dark soy sauce
- 1 / 2 teaspoon black pepper
- 1 teaspoon cumin powder
- 1/2 teaspoon ground cloves
- 1 teaspoon of ginger powder
- 1 teaspoon salt
- a few drops liquid smoke (Optional)
- any additional water if the filling is too dry
Preparation Vegan Johnny Cakes + filling
Heat the sunflower oil in a pan and sauté the onion pieces, along with the pepper and salt, until the onion looks translucent.
Then cut the tempeh into cubes and add them. Bake the whole thing for about 5 minutes.
Then add the tomato paste, vinegar, soy sauce and (optional) Madame Jeanette pepper.
Add the peas, sugar and spices and stir well. If the filling is a little too dry, you can add some extra water.
Let it simmer for about 15 minutes and then add the dropsliquid smoke' toe.
Finally, add the chopped parsley and stir the filling well again.
Remove the pan from the heat and let the filling stand for about 10 minutes.
Fill the vegan Johnny Cakes with some good sized spoons of the filling.
type: for extra flavour, you can sprinkle some nutritional yeast over the filling… just like you would with grated cheese!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
For the latest videos you can subscribe to us for free Youtube Channel.