Vegan Caribbean Stew Recipes

VEGAN MOROCCAN STEW

Vegan Moroccan Stew image

This is what I have tried as an imitation of a 'Moroccan stew' I had at a vegan restaurant many years ago. I used to work down the street and had this probably twice a week for lunch, but now it's an hour and a half drive away, so I had to try to make it myself! I like to have mine over lentils that have simple wilted greens mixed in such as Swiss chard, kale, spinach, etc.

Provided by Hester

Categories Soups, Stews and Chili Recipes Stews

Time 1h45m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, thinly sliced
3 tablespoons matchstick-sliced ginger
1 lemon, zested and juiced, divided
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground allspice
2 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes, lightly crushed by hand
2 cups cubed peeled carrots
1 large butternut squash, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes

Steps:

Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
Taste stew and season with more salt, if desired.

Nutrition Facts : Calories 305 calories, Carbohydrate 59.9 g, Fat 8 g, Fiber 11.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1200.4 mg, Sugar 15.5 g

VEGAN CARIBBEAN STEW

Vegan Caribbean Stew image

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

Provided by stronglive1

Categories Stew

Time 2h10m

Yield 6

Number Of Ingredients 15

Ingredients

1 cup uncooked brown rice
water
½ pound collard greens, chopped
2 cloves garlic, peeled
1 (10 ounce) package frozen okra
1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
1 chayote squash, diced
2 cloves garlic, crushed
¼ teaspoon ground ginger, or more to taste
¼ teaspoon dried dill weed, or more to taste
¼ teaspoon ground cumin, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
all-purpose flour, or as needed

Steps:

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.
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.
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).
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.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 12 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 217.6 mg, Sugar 7.9 g

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