This Spicy Vegan Jamaican Stew Peas recipe is a great homage to the traditional popular Jamaican dish. Made with a flavorful coconut milk base and seasoned with traditional Caribbean spices, this bowl of goodness comes packed with red kidney beans, sweet potatoes, bell peppers, red onions, dumplings, and a kick of heat for those who enjoy a bit of spiciness. Served with brown or basmati rice.
The weekend is finally here and December is just a day away. How insane, right?
We’re finally about to enter into the last month of 2018 and I can certainly feel things picking up in pace when it comes to getting goals and everything together for the New Year.
I don’t know about you, but I’ve been slowly prepping for the goals that I have for myself personally as well as for Orchids + Sweet Tea.
I must admit that this blog has come such a long way from when I started and in such a short period of time (although it felt like FOREVER in real life. Haha!). So of course, I have to ensure that I create even bigger goals so that the challenge remains.
However, I’ve been thinking a lot about this journey and realized that sometimes I’ve been so focused on getting to the next step that I haven’t turned around to see how many steps I’ve actually climbed in the process.
As advice, I recommend looking back at your 2018 and seeing how far you’ve come and then give yourself a pat on your back as you continue forward.
I’m a big believer in giving yourself the benefit of the doubt and while It’s easier said than done, it’s so important to make it a habit.
Anyway, I just wanted to give a bit of encouragement as we enter into the finale of the year and let you know that the toughness of 2018 (if you’ve felt this way!) wasn’t felt alone.
This year was definitely a year of stretching and lessons learned, but it all was for the betterment of our growth.
OK, so now let’s talk about this dish! So, if you’ve been an avid reader of Orchids + Sweet Tea, then you’re aware of my Southern and Jamaican background.
That being said, most of my recipes are inspired by both things and this particular dish is no exception.
Growing up around Jamaicans meant that you would enjoy Stew Peas, Curried Goat (My Fave!), Goat Soup, Salt fish + Ackee, and so many other flavorful dishes pretty often.
While I no longer eat most of these dishes on a daily basis, I do enjoy a nice plate (or bowl) full every once in a while.
Looking for another Jamaican inspired dish? Whelp, this Oven Baked Jamaican Jerk Chicken Salad is an awesome option. This recipe creates a great spin on the traditional salad, but comes topped with well-seasoned jerk chicken breasts and freshly slice veggies.
Then there are these Hot + Spicy ‘Nine Mile’ Buffalo Chicken Wings, which definitely live up to their name—HOT + SPICY!
As for this dish—-Stew Peas as a great staple in the Jamaican culture. In addition, this dish has a counterpart—-Stew Peas soup, which is very similar but of course, is served with additional veggies (potatoes, pumpkin, etc.) and isn’t eaten with white rice like this dish. I thoroughly enjoy the soup version as well since I love soup.
Traditionally, this dish is cooked with salted beef or pigtails, but since it’s a Vegan version, I chose to add a bit of sweetness—-sweet potatoes and an additional veggies—green bell peppers and onions to keep things hearty.
Believe me, you won’t miss the meat one bit. Yum!
Let’s dig right into the recipe, shall we?
Start by cooking your beans—-add freshly soaked kidney beans to a large pot filled with fresh water and a pinch of seal salt, bringing it to a boil. Once it begins boiling, reduce heat to low and let simmer for the next hour, covered with a lid.
After the hour, add the coconut milk, garlic, onions, bell peppers, and sweet potatoes and continue to simmer for another 5-6 minutes or so. Add the dumplings, scotch bonnet peppers, and seasonings, lightly stirring everything in until well incorporated.
Cover again with lid and continue simmering for 30 minutes or until veggies are all tender and dumplings are fully cooked through. To thicken sauce, add 1 Tbsp of arrowroot and 3 Tbsps water to a small bowl, mixing well and adding it to the sauce, stirring it in gently. **NOTE: Repeat this process once or twice more if sauce needs more thickening.**
Once fully thick and cooked, remove from heat and discard scotch bonnet peppers. Serve in a bowl and a side of freshly cooked brown or basmati rice.
Spicy Vegan Jamaican Stew Peas.