vegan stew peas with rice and broccoli in a bowl
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5 from 1 vote

Vegan Jamaican Stew Peas with Gluten Free Dumplings

This is as close to traditional Jamaican comfort food as it gets. This stew wholesome and full of flavour from Caribbean herbs and spices. But it wouldn't be the same without those yummy little dumplings we call "spinners", made gluten-free so this recipe is great for everyone!
Total Time40 mins
Course: Dinner, Lunch
Cuisine: Jamaican
Keyword: gluten free, jamaican food, quick, stew, vegan
Servings: 4
Author: Jhanelle Golding



  • 1 cup dried kidney beans 185g, soaked overnight (or two 15oz/425g cans)
  • 1 onion large
  • 1 carrot large
  • 3 garlic cloves
  • 1 stalk scallion
  • 1 tsp thyme
  • ½ tsp 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 coconut milk (240 ml)
  • 1 tbsp oil optional

Gluten free Dumplings (Spinners)


  • Drain soaked beans and place in a pressure cooker. Cover with fresh water, about an inch above the beans. Cover and cook for about 20 to 25 mins. See step 5 for canned beans.
  • Meanwhile, chop the onion, garlic, carrot and scallion then place in a bowl.
  • In another bowl, combine all the dry ingredients to make the dumplings. Gradually add water, mixing after each pour, until a firm dough starts to form. (Adjust the water as needed based on the type of flour used).
  • Divide the dough into about 8 to 10 smaller pieces. Roll each piece between the palms of your hands in the shape of 3-inch long ropes. Set dumplings aside on a plate.
  • Once the beans are cooked, remove pressure cooker lid and add the chopped seasonings and remaining spices. (If using canned kidney beans, drain and rinse. Then heat 1 tbsp oil in a pot, sauté seasonings and spices then add the beans.) Add the coconut milk and dumplings and simmer on low heat for 15 minutes. If the stew is too thick, add more water as needed.
  • Remove from heat. Serve with rice and steamed veggies or avocado.



  • Potato flour is not the same as potato starch.
  • However, tapioca flour may also be called tapioca starch.
  • Almond flour can also be made by grinding or blending whole almonds.
  • You can substitute 3/4 cup (92g) of ready-made gluten-free flour or plain all-purpose flour for all the flours in the dumpling recipe. Adjust water as needed.
  • Fresh, canned or dried coconut milk works fine in this recipe.
  • When using dried coconut milk, please check the ingredients list carefully as many brands add Sodium Caseinate, a type of protein derived from milk, making these brands not vegan. This might be of importance if you have a vegan or dairy-free lifestyle. There are other brands available that are safer for vegans.
  • This stew can easily be stored in a container in the refrigerator for to 4 to 5 days. If frozen, it can last much longer however upon thawing, the coconut milk might develop a more curdled consistency. If you plan on making a large batch for later consumption, I suggest using water in place of the coconut milk. The coconut milk can be added while reheating.
  • More vegan Jamaican recipes: Jamaican Tofu Curry (Vegan Curried “Chicken” Recipe)