Vegan Caribbean Stew

Rating: 3.33 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

By stronglive1

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Recipe Summary

prep:
30 mins
cook:
1 hr 40 mins
total:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

If you have time, simmer the collard greens and vegetables for an hour or more for a deeper flavor and thicker consistency.

Nutrition Facts

Per Serving:
235 calories; protein 10.5g; carbohydrates 48.8g; fat 1.5g; sodium 217.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

gonefishn
Rating: 5 stars
04/30/2013
This was a great dish and I'll make this again! Here are the particualars of what happened in my kitchen. I used Jasmine brown rice. I cut the thick white stems out of the collard greens before I chopped the greens. Never having eaten okra I was a little scared so I threw in about a dozen fresh okra (cut into bite size pieces) and to make up for the difference I threw in about 6 fresh asparagus (cut into bite size pieces). I added about 2-3 cups of water at this point because the stew had very little liquid to simmer for an hour. I waited to add the cilantro until the kidney bean/tomato paste went in. I did not need to use flour because the stew was plenty thick. I said I addded 2-3 cups of water but it may have been 3-4 cups water. This was pretty thick and had NO broth at all. We were able to serve it on our plate instead of a bowl inspite of adding water- of course it didn't matter 'cuz the flavor was so good. One last note this recipe doesn't call for salt. I added salt and more dill and ginger for more flavor. Great recipe super healthy and easy to make. I served it with grilled tilapia and steamed broccoli. Read More
Helpful
(7)

Most helpful critical review

dtjmboyd
Rating: 1 stars
03/29/2017
We both didn't like the taste of the okra. Read More
9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
gonefishn
Rating: 5 stars
04/29/2013
This was a great dish and I'll make this again! Here are the particualars of what happened in my kitchen. I used Jasmine brown rice. I cut the thick white stems out of the collard greens before I chopped the greens. Never having eaten okra I was a little scared so I threw in about a dozen fresh okra (cut into bite size pieces) and to make up for the difference I threw in about 6 fresh asparagus (cut into bite size pieces). I added about 2-3 cups of water at this point because the stew had very little liquid to simmer for an hour. I waited to add the cilantro until the kidney bean/tomato paste went in. I did not need to use flour because the stew was plenty thick. I said I addded 2-3 cups of water but it may have been 3-4 cups water. This was pretty thick and had NO broth at all. We were able to serve it on our plate instead of a bowl inspite of adding water- of course it didn't matter 'cuz the flavor was so good. One last note this recipe doesn't call for salt. I added salt and more dill and ginger for more flavor. Great recipe super healthy and easy to make. I served it with grilled tilapia and steamed broccoli. Read More
Helpful
(7)
Catherine Potoff
Rating: 3 stars
01/18/2021
It was actually kind of bland. Looks beautiful, but really not flavorful. Read More
Morgan Long
Rating: 4 stars
10/20/2015
This is delish! We added fresh ginger -a knuckle sized chunk peeled and pressed as well as the powdered ginger. Added a quarter cup of Braggs brand apple cider vinegar to the greens to cook. We did not drain the greens and the cidery broth from the greens added a nice texture and flavor to the stew. We quadrupled the amount of garlic and added a dash of cayenne pepper and a teaspoon of powdered garlic as well. To make it more Jamaican we added jerk spices to the mash which worked really well. Also add some pigeon peas to the mash mixture. Read More
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dtjmboyd
Rating: 1 stars
03/29/2017
We both didn't like the taste of the okra. Read More
wayne
Rating: 4 stars
08/25/2015
this was a very good dish. I used okra from my garden. doubled up on the seasonings. I left the beans whole instead of mashing them. It's pretty thick so next time i'll use less tomato paste and thin it down a tad with veg broth. good stuff though. Read More
Mig
Rating: 3 stars
03/13/2014
If you do not drain the completely in step 3 it will benefit the consistency of the stew later on. Overall I did not enjoy this even as a side dish. It still felt incomplete even as a side and was more like a tomato or pasta sauce than a stew. If you leave out (or include) okra and chayote the rest of the ingredients worked as a good addition to a Sloppy Joe (or pasta) sauce. Whether to use the beans or not is a matter of opinion. Read More
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MrsRich1
Rating: 4 stars
01/22/2015
I used Kale versus collards Read More
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