Spicy Vegan Jamaican Stew Peas
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.
Servings 4 servings
- 2 (15 oz.) cans kidney beans, drained + rinsed (See Notes for Dried Beans option!)
- 3 cups organic vegetable broth
- 1 cup fresh water
- 1 (14 oz.) can full-fat coconut cream (I used Thai Kitchen; See Notes!)
- 2 garlic cloves, minced
- 1 medium red onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, peeled + chopped
- 2-3 scotch bonnet peppers, left whole!
- 1 1/2 tsps sea salt
- pinch of black pepper
- 1 Tbsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp ground all-spice
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsps Arrowroot + 6 Tbsps WARM water (Thickening agent; See Notes!)
- 2-3 cups GF all-purpose flour
- 1/2 cup COLD water + more if needed!
- 1/4 tsp sea salt
- pinch of black pepper
Add 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the bell peppers, carrots, and seasonings, stirring until everything is well combined and veggies are fully coated with seasonings. Let cook for 2-3 minutes until slightly softened.
Next, add the beans, water, veggie broth, and coconut cream, stirring everything together and bringing it all to a boil. Once it begins to boil, reduce heat to low and let simmer for 8-10 minutes. Meanwhile, make your dumplings.
Start by adding the flour, salt, and black pepper to a Medium bowl and whisk everything together. Slowly add the cold water and gently knead together until a stiff dough is formed. NOTE: Do NOT ADD ALL THE WATER AT ONCE; DON'T MAKE THE DOUGH TOO MOIST!
Pinch off small pieces of dough and gently roll dough into the palms of both of your hands together until a long, round-like dumpling is formed. Repeat until all dumplings are made.
Add in dumplings, one at a time while creating little spaces for each one to not touch each other. Lastly, add in scotch bonnet peppers, pushing them inward into the stew to be cooked along with everything.
Cover your dutch pot with a lid and continue simmering for 20-25 minutes or until veggies are all tender and dumplings are fully cooked through and soft. To thicken stew, add 2 Tbsps of arrowroot and 6 Tbsps water to a small bowl, mixing it together well until it's fully smooth and "milk-like", then add it to the stew while stirring it in gently until it begins to thicken. Continue to simmer for another 5 minutes.
Once fully thick and cooked, remove from heat and serve immediately.
To serve----Add spoonfuls of stew to prepared bowl(s) and a side of freshly cooked white, brown or basmati rice if desired. Feel free to add in scotch bonnet peppers to your bowl(s) if you enjoy spice!
- STORAGE: Leftovers can be stored 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 in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- DRIED KIDNEY BEANS: When using dried beans, be sure to soak about 3-4 cups of red kidney beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 50-60 minutes or until kidney beans are tender.
- ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch, tapioca flour, or GF all-purpose flour, which both act as a thickening agent.
- COCONUT MILK: Makes things nice + creamy; If using the canned coconut milk instead of canned coconut cream, be sure to refrigerate overnight to make it thick.