Vegan Caribbean Stew

Name: Vegan Caribbean Stew
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 237 milliliters uncooked brown rice; 454 grams kidney beans, rinsed and drained; 794 grams whole peeled tomatoes, chopped, with liquid; 1 chayote squash, diced; 227 grams collard greens, chopped; 0 teaspoons dried dill weed, or more to taste; 1 Tbsp chopped fresh cilantro, or to taste; 2 cloves garlic, crushed; 0 teaspoons ground cumin, or to taste; 0 teaspoons ground ginger, or more to taste; 283 grams package frozen okra; 170 grams tomato paste; 6 servings water

The recipe Vegan Caribbean Stew is ready in roughly 2 hours and 10 minutes and is definitely an outstanding gluten free and vegan option for lovers of Central American food. This main course has 276 calories, 12g of protein, and 2g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up okra, kidney beans, canned tomatoes, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

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.

Ingredients you will need

Brown Rice

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Whole Garlic Cloves

Collard Greens

Water

Equipment you will use

Pot

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.

Ingredients you will need

Chayote