Jamaican Vegan Stew Peas

This vegan stew peas recipe is as close to traditional Jamaican comfort food as it gets. It’s gluten-free and full of flavor from Caribbean herbs and spices.

Similar to Jamaican Rice and Peas, vegan stew peas is actually made with red kidney beans, as Jamaicans often referred to red beans as peas.

What makes this recipe uniquely delicious is not only the blend of Caribbean herbs and spices but the addition of creamy coconut milk to tie all the flavors together.

This dish is suitable for any season. You can make it as mild or spicy as you’d like. Growing up in Jamaica, my family and I would have stew peas at least once a week.

It’s my favorite dish and my top choice whenever I make Jamaican food for others. I’ve shared this dish with hosts and fellow travelers from around the world with great feedback.

Key Ingredient Notes

• Dried Kidney Beans – soak overnight for faster cooking. Canned beans are a good substitute.
• Scallions and thyme – fresh is best. Jamaican scallions have a more robust flavor than green onions and are used in traditional recipes. They have purple-colored roots. Use green onions or dried thyme if fresh is unavailable.
• Allspice – also called pimento in Jamaica. Freshly ground gives the best flavor, but preground is a good option.
• Coconut Milk – freshly made coconut milk is traditionally used. It can be made using dried, grated coconut meat or unsweetened coconut flakes blended with water. Canned full-fat unsweetened coconut milk or dried coconut milk are good alternatives.
  Check the ingredients for dried coconut milk, as many brands include Sodium Caseinate, a type of protein derived from milk.
• Scotch Bonnet Pepper – A whole Scotch Bonnet pepper is usually added as the flavor is extracted from the skin. But be careful not to cut or bruise the pepper beforehand to prevent the dish from becoming too spicy.
• Gluten-free all-purpose flour – used to make those little dumplings that Jamaicans call spinners or spinnas. They help to thicken the stew and are quite a treat.
  Try a gluten-free flour brand with a rice flour base, such as King Arthur or Bob’s Red Mill. Plain all-purpose flour can also be used.

How To Make Jamaican Vegan Stew Peas

1. Drain the soaked beans and place them in a pressure cooker. Add water, cover and cook for about 20 to 25 mins.
2. Chop the onion, garlic, carrot and scallion and set them aside.
3. In another bowl, combine all the dry ingredients to make the dumplings. Gradually add enough water and mix to form a firm dough.
4. Divide the dough into 8 to 10 portions. Roll each piece between the palms of your hands, into 3-inch long ropes, then set them aside.
5. Once the beans are cooked, add the chopped seasonings and remaining spices.
6. Add the coconut milk and simmer on low heat for 10 minutes.
7. Add the dumplings, then cook for 5 minutes or until they are fully cooked. Add more water as needed.
8. Serve warm with rice.

Storage Suggestion

This stew can easily be stored in the refrigerator for 4 to 5 days. If frozen, it can last up to a month, but the coconut milk might become curdled upon thawing.

If you plan on making a large batch for freezing, I suggest using water instead of coconut milk. The coconut milk can be added while reheating.

More Jamaican recipes

• Jamaican Rice and Peas
• Jamaican Pigeon Peas and Rice
• Vegan Jamaican Curry Tofu
• Vegan Jamaican Fruit Cake (with Alcohol-free Option)
• Vegan Jamaican Patties
• Jamaican Easter Bun Recipe with Yeast

Jamaican Vegan Stew Peas

4.89 from 9 votes

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Servings: 4

Calories: 380kcal

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This meatless ital stew peas is as close to traditional Jamaican comfort food as it gets. It's gluten-free and full of flavor from Caribbean herbs and spices.

Author: Jhanelle Golding

Equipment

• Pressure Cooker

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

1x2x3x

• ▢ 1 cup (185 g) dried kidney beans, soaked overnight (or two 15oz/425g cans)
• ▢ 1 onion, large
• ▢ 1 carrot, large
• ▢ 3 garlic cloves
• ▢ 1 stalk scallion
• ▢ 1 teaspoon fresh thyme, or ½ tsp dried thyme
• ▢ ½ teaspoon allspice, ground
• ▢ 1 tbsp all-purpose seasoning
• ▢ salt and pepper, to taste
• ▢ 1 scotch bonnet pepper, whole (do not cut or bruise) – optional
• ▢ 1 cup (240 ml) coconut milk
• ▢ 1 tbsp vegetable oil, optional

Gluten-free Dumplings (Spinners) – Optional

• ▢ ¾ cup (90 g) gluten-free all-purpose flour
• ▢ ¼ teaspoon (1 g) salt
• ▢ 2 tbsps (30 ml) water

Instructions

• Drain the soaked beans and place them in a pressure cooker. Cover with enough water, about an inch above the beans. Cover and cook for about 20 to 25 mins.
  1 cup (185 g) dried kidney beans
• Meanwhile, chop the onion, garlic, carrot and scallion then place in a bowl.
  1 onion ,1 carrot ,3 garlic cloves ,1 stalk scallion
• Optional: Combine all the ingredients to make the dumplings in a separate bowl. Gradually add water and mix until a firm dough starts to form. Adjust the water as.
  ¼ teaspoon (1 g) salt ,2 tbsps (30 ml) water ,¾ cup (90 g) gluten-free all-purpose flour
• Divide the dough into about 8 to 10 smaller pieces. Roll each piece between the palms of your hands into 3-inch long ropes or about the size of your pinkie finger. Set then aside on a plate.
• Once the beans are cooked, allow the pressure cooker to release before opening. You can run the pot under cool tap water to help.
• Remove the lid and add the chopped seasonings and remaining spices.
  ½ teaspoon allspice ,1 tbsp all-purpose seasoning ,salt and pepper ,1 scotch bonnet pepper ,1 teaspoon fresh thyme
• Add the coconut milk and simmer on low heat for 10 minutes.
  1 cup (240 ml) coconut milk
• Add the dumplings and cook for 5 minutes or until fully cooked. If the stew is too thick, add more water as needed.
• Remove it from heat and serve warm with rice and steamed veggies.

Canned beans method

• Drain and rinse the beans.
• Heat 1 tbsp oil in a pot on low heat. Add the seasonings and spices and cook until the onions start to brown.
  1 tbsp vegetable oil
• Add the beans and coconut milk. Simmer on low heat for 10 minutes.
• Add the dumplings and continue cooking for 5 minutes. Add more water as needed.
• Serve warm.

Full Recipe Video

Notes

• Fresh, canned or dried coconut milk works fine in this recipe.
• Be sure to check the ingredients in dried coconut milk. Many brands add Sodium Caseinate, a protein derived from milk, making them not vegan.
• This stew can easily be stored in a container in the refrigerator for 4 to 5 days. If frozen, it can last much longer; however, upon thawing, the coconut milk might develop a more curdled consistency. You can use water for cooking the stew, then add the coconut milk upon reheating.

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Nutrition

Calories: 380kcal | Carbohydrates: 47g | Protein: 14g | Fat: 17g | Saturated Fat: 11g | Sodium: 174mg | Potassium: 946mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2688IU | Vitamin C: 11mg | Calcium: 126mg | Iron: 7mg

Nutrition Disclaimer

Course: Dinner

Cuisine: Jamaican

Diet: Gluten Free, Vegan, Vegetarian