Vegetarian Jamaican Stew Recipes

20 BEST JAMAICAN VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jamaican recipe in 30 minutes or less!

VEGETARIAN JAMAICAN STEW

Steps:

• Dice bell pepper.
• Place large pot on medium-high heat and warm up margarine. When melted add bell pepper and okra. Cook until okra is no longer frozen.
• Add tomatoes, black-eyed peas and chile peppers. Reduce heat to medium-low and cook for 10 minutes.
• Stir ingredients. Put water on to boil for rice. When boiling add rice. Let boil for 10 minutes.
• Add frozen corn, thyme and allspice to stew and mix well. Turn heat down to low. Remove rice from stove and drain. Add butter and/or salt to rice if so desired. Serve stew over rice.
• The stew freezes well if you are unable to consume it in one sitting.

VEGAN STEW

Steps:

• In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
• Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
• Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
• Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
• Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.

ITAL STEW

Steps:

• Pour the water and coconut milk into a large saucepan and bring to the boil.
• Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.
• Simmer for 5 minutes
• Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan
• Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.
• Bring the saucepan to a final rolling boil before reducing the flame to medium/low.
• Toss a scotch bonnet into the saucepan (prick it if you want heat)
• Cover the saucepan and simmer for 25 minutes. After this time you will notice the stew thicken from the vegetables breaking down
• Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.
• Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft
• Remove the thyme stems, scotch bonnet, pimento berries, scallion and bay leaves before serving