Jamaican Stew Peas Without Meat (Vegan Recipe)

Jamaican Stew Peas Without Meat (Vegan Recipe)

This Jamaican Stew peas recipe without meat is a rich, comforting vegan twist on the classic dish. Made with kidney beans simmered in coconut milk, herbs, vegetables, and spinners, it’s hearty, flavourful, and naturally satisfying. You can make this Stew peas recipe without a pressure cooker on the stovetop or use a pressure cooker for a quicker method. Perfect for a plant-based Jamaican meal that’s both filling and delicious.

Course Main Course

Cuisine Jamaican

Keyword gluten-free, Jamaican Stew peas without meat, Vegan

Prep Time 15

Cook Time 35

Servings Servings

Calories 449kcal

Author Lesa

Ingredients

2 cups Kidney beans
3 cups Coconut milk See notes
1 medium Red onion
1 stalk Scallion
2 medium Carrots
3 cloves Garlic
5 Pimento berries (allspice)
1 sprig Thyme
1 Scotch bonnet pepper
1 tsp Salt
2 tbsp Vegetable stock powder See notes
7 cups Boiling water See notes

Spinners

¾ Cup Plain flour
Water

US Customary - Metric

Instructions

Rinse the beans thoroughly under cold running water. If you’re not using a pressure cooker, soak the beans overnight to help them cook more quickly and evenly.
Add the beans to a pressure cooker with 3 ½ cups of water, the pimento berries (allspice), 1 garlic clove and 1 teaspoon salt. Lock the lid in place and cook at high pressure for 10 to 15 minutes, or until the beans are tender. After cooking, let the pressure release naturally before opening the lid. The beans are ready when they’re tender enough to mash easily between your finger
If you’re not using a pressure cooker, add the beans to a large pot with 4 cups of water, the pimento berries, 1 garlic clove, and 1 teaspoon of salt. Cover and cook on medium heat for about 45 minutes, or until the beans are tender. Check the pot occasionally and add more water as needed to keep the beans covered (see Notes for details).
Dice the carrots, chop the onion, garlic, and scallion. Add them to the pot along with coconut milk, thyme, vegetable stock, and a whole scotch bonnet pepper. Dice the carrots, chop the onion, garlic, and scallion. Add them to the pot along with coconut milk, thyme, vegetable stock, and a whole scotch bonnet pepper. Cover and bring to a boil. At this point, taste and add more salt if needed.
To make the spinners, add the flour to a small bowl and gradually stir in the water until a firm dough forms. Knead briefly until smooth, then pinch off small pieces and roll them between your palms to form long, oval-shaped dumplings. Add the spinners to the pot, cover, and cook over medium-low heat until the liquid reduces and the sauce thickens.
Remove the scotch bonnet pepper and thyme stems. Serve with your side of choice.

Notes

Kidney beans: Raw kidney beans work best for this recipe, but you can also use canned beans; however, the dish will have less body. If using canned beans, use two tins, drain and rinse them, then add the beans to the pot with all the ingredients and cook until the sauce thickens..

Coconut milk: Homemade coconut milk will give the dish the best flavour and richness. If using canned coconut milk, use 1 (1⅔ cup ) can and add extra water as needed to balance the consistency.

Onion: Red onion gives this dish the best flavour and the colour works best for this recipe, but you can use any onion you have on hand.

Scotch bonnet pepper: Leaving the Scotch bonnet pepper whole adds its signature flavour and aroma without making the dish overly spicy.

Vegetable stock: Some Jamaicans, including my grandmother, traditionally use Grace vegetable soup mix. You can use that, or substitute your preferred vegetable stock or seasoning blend.

Water: Pressure cooking requires less water for the kidney beans. If cooking on the stovetop, the beans will need more liquid and a longer cooking time — about 7 cups of water in total. Add the water in stages as the beans cook, rather than all at once. This way, you won't end up with too much liquid in the pot once the beans are fully cooked.

Nutrition