This Spicy Vegan Jamaican Stew Peas recipe is a great homage to the traditional popular Jamaican dish—Stew Peas. Made with a flavorful dairy-free coconut milk base, packed with handmade dumplings, loaded with red kidney beans and bell peppers, carrots, and seasoned with traditional Caribbean spices, this bowl of goodness is completely creamy and savory, and has a kick of heat for those who enjoy a bit of spiciness—thanks to traditional scotch bonnet peppers. Served with white, brown or basmati rice or alone as a soup/stew. Entirely vegan + GF.
This Spicy Vegan Jamaican Stew Peas recipe is a staple in the Jamaican culture. If you’ve been following Orchids + Sweet Tea for sometime, then you’re aware of how excited I get whenever I am able to showcase my Jamaican background in recipe form.
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.
Originally, I made this recipe in 2018, which was great, however, since bettering my cooking skills (I’m self-taught so it’s been a learning curve), I’ve decided to re-attempt this recipe and a few others recently and I must say that I’ve DONE IT!
Making minor tweaks, I’ve re-created this recipe into a much creamier, savory, and flavorful dish and I do hope that many of you enjoy this! Plus, the spicy flavor is more pronounced.
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.
OK, now back to this Stew Peas recipe.
Whipping together a creamy soup/stew isn’t hard at all, however, it can be tricky when trying to figure out the right ingredients to use for both the perfect flavor + texture. This soup is no exception. Therefore, I’ve rounded up a few tips + recommendations to help with understanding how to best make this soup, serve it, and everything in between.
When it comes to thickening your vegan soups/stews in general, it can be done in various ways. Many recipes use yogurt, arrowroot starch, potatoes, or other starches. However, I chose to use coconut cream which adds a nice texture. You can use canned coconut milk as well, however, you would need to refrigerate it for 24 hours so that it thickens and becomes cream-like as well.
With leftovers, you can always refrigerate the remaining amounts in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place stew peas in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Much like the original dish, this Vegan Stew Peas dish can be served with white rice, brown rice, or basmati rice. However, if you’re not in the mood for any rice at all, feel free to eat this by itself as a soup, especially since there are dumplings and veggies included.
This Creamy Jamaican-Inspired Vegan Carrot Juice recipe is a healthy take on the delicious traditional Jamaican Carrot Juice which includes bold flavors and is beautifully textured.
This Creamy Jamaican Cornmeal Porridge recipe is a healthier take on the delicious traditional Jamaican Cornmeal Porridge which includes boldly sweet flavor and is beautifully textured.
These Spicy Jamaican Lentil + Quinoa Vegan Patties are truly something amazing! Wrapped in a nice parsley-infused, flaky crust, and stuffed entirely with curried lentil, quinoa, veggies, and nutritional yeast, these patties will leave you forgetting that it’s totally meat-less and convinced that vegan patties are the new ‘foodie’ favorite!
As for this dish—-Stew Peas is 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!
Spicy Vegan Jamaican Stew Peas.