Vegan Stew Peas | Typhanie Cooks

Typhanie Cooks

Name: Vegan Stew Peas
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: SIGNATURE SELECTS Red Beans, Small; Napoleon Co. Grille Garlic Cloves; Dromedary Pimentos Diced; Angel Brand Thyme Sticks; Morton Iodized Salt, 26 Ounce; Spice World Ginger, Minced; Cebollitas Bunch; Scallion; Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet; Carrot; Mini Orange Pumpkins; Colo-Pac Produce Extra Large Bakers Russet Potatoes; O Organics Coconut Milk, Organic, Light; Bob's Red Mill Flour, Whole Wheat; Chosen Foods 100% Pure Avocado Oil; Morton Iodized Salt, 26 Ounce

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Vegan Stew Peas

Serves 630 mins prep120 mins cook

A flavorful vegan stew made with red beans, spices, and vegetables that simulates a hearty meat-like taste, perfect for a satisfying meal during a fast.

0 servings

What you need

lb red beans

garlic clove

pimento

thyme sprigs

tsp salt

in ginger

onion

scallion

Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet

scotch bonnet pepper

carrot

lb pumpkin

potato

coconut milk

cup wheat flour

tbsp avocado oil

salt

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Instructions

Step 1: Soak red beans overnight and drain.
Step 2: In a large pot, combine the red beans, garlic (crushed and minced), pimento seeds, thyme, ginger, onion, scallions, scotch bonnet pepper, carrots, pumpkin, and potatoes.
Step 3: Add coconut milk, salt, Jamaican oxtail & stew seasoning, and Sunshine all-purpose seasoning.
Step 4: Add enough water to cover the ingredients and bring to a boil.
Step 5: Reduce heat and simmer for about 2 hours, adding hot water as needed to maintain consistency.
Step 6: Once the stew is thick and flavorful, serve hot.

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