From time to time people reach this site by running a search for “Vegan recipes from Trinidad and Tobago”. Veganism as a movement isn’t very pronounced here however many of our most popular dishes (such as doubles) are actually vegan, and many are easily adaptable to vegan requirements. I am currently going through my archives and retagging recipes (where appropriate) as Vegan in nature. You can see a list of them by clicking this Vegan category link.
I have also come across this great starter link for Vegan Recipes from Trinidad and Tobago. I’m particularly interested in trying her vegan version of Accra!
If cookbook titles are something you’re looking into I also have a growing selection of Vegetarian and Vegan publications in my Amazon Store, Veni Mangé. These books are ones that are loved from my own personal collection, as well as ones that are popular with you, my readers
Hopefully you now have more than enough ideas to get started!
This post was originally published March 2, 2010. It has been updated twice since then.











This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...

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Thanks for pointing out that many Trinidad and Tobago recipes can be made vegan quite easily. As a vegan I've never really tried much Caribbean food before, tending to stick mostly to those types of foods which are more well known for being "vegan friendly"… Italian pasta dishes, Indian/Thai curries etc. but I shall be exploring the vegan versions of your recipes now and look forward to trying many of them out.
Thanks for pointing out that many Trinidad and Tobago recipes can be made vegan quite easily. As a vegan I've never really tried much Caribbean food before, tending to stick mostly to those types of foods which are more well known for being "vegan friendly"… Italian pasta dishes, Indian/Thai curries etc. but I shall be exploring the vegan versions of your recipes now and look forward to trying many of them out.