Growing up, when I looked for closeness to Haiti, I turned to my grandfathers chaka, my grandmothers labouyi ak banana or boulet ak diri djondjon. I will never forget the day that all changed when the woman my mother rented a spare room in our family home made me Haitian spaghetti. The oil sliding down the side of my mouth as the watercress crunch echoes through my taste buds screaming, this is now my favorite dish and I want this everyday. Could it have been the sweetness of the fresh tomatoes mixed with pat tomat, or maybe the untraditional addition of hotdogs (the only meat I enjoyed growing up Haitian-American)? Even today, I can not tell you but something in it says welcome to your home away from home. Lakay.
Years later as a toddler adult in my early 30's, my reaction to Haitian spaghetti lives rent free in my head. What I thought was an experimentation of hers turned out to be a staple for Haitian immigrants and their immigrant kids living in the U.S, too. See growing up, I thought eating Haitian food for breakfast was, a bit strange. But even with it being strange, it was a part of the culture so who could complain, definitely not me! As I navigated my meat-less journey, I knew Haitian spaghetti would become my weakness. I turned to Haitian foodie and creator Dafeny of @plantbasedcherie and she gave me the best recipe for your meatless fave. Despite creating my own traditions, keeping me close to Lakay.Â
Vegan Haitian spaghetti with Meat substitute
Recipe by Plant Based Cherie
"I remember waking up at my grandmother’s house and having spaghetti for breakfast! I had to make a vegan version of a Haitian staple. This is such an easy vegan substitute, hope you enjoy!" - Dafney, @plantbasedcherie
Ingredients for Vegan Haitian Spaghetti
Your favorite vegan sausage (I love using tofurky or field roast)
½ cup of Green or Red pepper (for this recipe I used both)
1 small onion
Epis
Tomato paste
2 tbs olive oil
2 sprigs of thyme
Garlic powder
Black pepper
Salt to taste
(feel free to add crushed or habanero pepper if you want it spicy)
To make this recipe I recommend making epis (ingredients/recipe down below), epis is a traditional Haitian spice mixture consisting of a blend of peppers, parsley, onion, garlic, celery, cilantro, scallions, thyme, lime juice, and extra virgin olive oil. (If you want to skip this step simply use vegan bouillon)
Boil pasta according to the packaging. In a heavy large saucepan, heat oil and add tomato sauce or ketchup. (if using ketchup add one additional tablespoon) Cook tomato paste for 3 – 4 minutes while stirring occasionally. Add garlic powder, black pepper, ½ cup of green or red peppers, onion, thyme, and cook for 4 minutes while stirring to blend.Â
In a separate pan, cook or pan-fried sausages in a very little oil. Add to the tomato mixture.Â
Add pasta to the pot with the tomato and veggies, add sausages to the sauce mixture and stir to blend while gradually adding the pasta water for desired sauce consistency. Lower heat and cover and cook for another 4-5 minutes. Add crushed red pepper if using. Season with salt and pepper to taste. Serve hot with a salad.
Ingredients for Epis:
3 heads of garlic
2 tbsp of lime juice
â…“ cup of extra virgin olive oil
Splash or red wine vinegar (could use regular vinegar as well)
15 sprigs of parsley
1 onion (red or white)
2 green peppers
1 red pepper
4 scallion stalks
4 sprigs of thyme
3 celery stalks
2 cups of cilantro
Blender and jar to blend, store and refrigerate.
In spite of the fact that it is adapted from Italians, Haitian spaghetti is the most elite pasta dish because it requires minimal pantry ingredients, inexpensive grocery items, to produce a tasty dish. My sincere hope is that you enjoyed this recipe. If this recipe took you home, please share your thoughts in the comments.
