Vegetarian Jamaican Stew Food

VEGAN CARIBBEAN STEW

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
• Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
• Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.

VEGGIE FEIJOADA WITH SWEET POTATO & KIDNEY BEANS

Steps:

• Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked.
• Drain in a sieve, then place the sieve over the warm pan. Season with a little sea salt and black pepper, cover with a lid and set aside off the heat.
• Meanwhile, fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.
• Peel the onions and cut into wedges. Separate each wedge into petals, then peel and finely slice the garlic.
• Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.
• Drizzle 1 tablespoon of olive oil into a large pan over a medium-high heat, add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.
• Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute.
• Stir through, then add the garlic, ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes, or until sticky and gnarly.
• Finely slice the coriander (stalks and all). Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water.
• Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.
• Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.

VEGETARIAN JAMAICAN STEW

Steps:

• Dice bell pepper.
• Place large pot on medium-high heat and warm up margarine. When melted add bell pepper and okra. Cook until okra is no longer frozen.
• Add tomatoes, black-eyed peas and chile peppers. Reduce heat to medium-low and cook for 10 minutes.
• Stir ingredients. Put water on to boil for rice. When boiling add rice. Let boil for 10 minutes.
• Add frozen corn, thyme and allspice to stew and mix well. Turn heat down to low. Remove rice from stove and drain. Add butter and/or salt to rice if so desired. Serve stew over rice.
• The stew freezes well if you are unable to consume it in one sitting.

20 BEST JAMAICAN VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jamaican recipe in 30 minutes or less!

JAMAICAN RED PEAS SOUP

Steps:

• Rinse the beans, add them to a pot or bowl, cover them with water, and let them soak for 2 hours or overnight.
• Drain the beans and add them to a large pot, followed by the veggie stock. Bring to a boil and simmer covered for 25 minutes.
• Then, add diced onions, carrots, yam, and sliced spring onions. Deseed the chillies, chop them thinly, and add them to soup along with allspice and coconut milk. Simmer all for 10 minutes.
• Meanwhile, mix cornmeal, rice flour, baking powder, salt, thyme, and water in a bowl. Work all into a smooth and pliable dough.
• To make the "spinners", roll a pinch of dough into a hazelnut-sized ball. Roll it into a cylinder and taper the ends, giving it a spindle shape.
• Add the dumplings to the soup and cook them for 10-15 minutes until soft, glossy, and chewy. Before serving, garnish the stew with extra thyme and spring onions.