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Vegan Caribbean Stew

Vegan Caribbean Stew

  • Prep

    30 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 10 m
stronglive1

stronglive1

A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gonefishn
7

gonefishn

4/29/2013

This was a great dish and I'll make this again! Here are the particualars of what happened in my kitchen. I used Jasmine brown rice. I cut the thick white stems out of the collard greens before I chopped the greens. Never having eaten okra I was a little scared so I threw in about a dozen fresh okra (cut into bite size pieces) and to make up for the difference I threw in about 6 fresh asparagus (cut into bite size pieces). I added about 2-3 cups of water at this point because the stew had very little liquid to simmer for an hour. I waited to add the cilantro until the kidney bean/tomato paste went in. I did not need to use flour because the stew was plenty thick. I said I addded 2-3 cups of water but it may have been 3-4 cups water. This was pretty thick and had NO broth at all. We were able to serve it on our plate instead of a bowl inspite of adding water- of course it didn't matter 'cuz the flavor was so good. One last note, this recipe doesn't call for salt. I added salt and more dill and ginger for more flavor. Great recipe, super healthy and easy to make. I served it with grilled tilapia and steamed broccoli.

Mig
0

Mig

3/13/2014

If you do not drain the completely in step 3 it will benefit the consistency of the stew later on. Overall, I did not enjoy this even as a side dish. It still felt incomplete even as a side and was more like a tomato or pasta sauce than a stew. If you leave out (or include) okra and chayote, the rest of the ingredients worked as a good addition to a Sloppy Joe (or pasta) sauce. Whether to use the beans or not is a matter of opinion.

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