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Vegan Jamaican Stew Peas with Callaloo and Plantain

Dive into Deliciousness: Vegan Jamaican Stew Peas with Callaloo and Plantain Bowl!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author natasha

Ingredients

Ingredients for Stew Peas

  • ½ cup Kitchen Basics Vegetable Stock
  • 2 tbsp olive oil
  • 1 can red kidney beans with liquid
  • 1 can black beans with liquid
  • 1 can full fat coconut milk
  • 1 small white potato sliced into rounds
  • 1 small red onion finely diced
  • 1 small yellow bell pepper finely diced
  • 1 small green bell pepper finely diced
  • 1 tbsp garlic paste
  • 3 sprigs of fresh thyme
  • 2 sprigs scallion cut into thirds
  • 5 pimento seeds
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp ground allspice
  • 1 tsp smoked paprika
  • 1 tsp all purpose seasoning like adobo

Ingredients for Callaloo

  • ¼ cup Kitchen Basics Vegetable Stock
  • 1 can Callaloo drained
  • 1 tbsp olive oil
  • 1 sprig fresh thyme
  • ½ small red onion diced
  • ½ small yellow bell pepper diced
  • ½ small green bell pepper diced
  • 1 small tomato diced
  • 1 tbsp plant based butter
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp garlic pepper
  • ½ tsp all purpose seasoning of choice

Ingredients for plantain

  • 2 tbsp coconut oil
  • 2 overripe plantains

Other ingredients:

  • 1 small ripe avocado to serve

Instructions

Directions for Stew Peas:

  • To a heavy bottom pan with tight fitting lid, heat olive oil on medium heat 
  • Saute onions and bell peppers until fragrant, about 2 minutes, then add garlic paste
  • Add red beans and black beans with liquid and mix together 
  • Add coconut milk and vegetable stock and mix well to combine 
  • Add seasoning blend, thyme and scallion 
  • Add potatoes and pimento seeds 
  • Cover mixture and allow it to simmer for 10 minutes, stirring after 5 minutes 
  • Once stew peas begins to thicken, turn heat to medium low and continue to cook for an additional 10 minutes, stirring frequently to avoid burning the beans

Directions for Callaloo:

  • In a medium non stick pan on medium heat, saute bell peppers, with onion and tomato until fragrant, about 1 minute 
  • Next, add drained callaloo and mix together to combine 
  • Season and add vegetable stock and thyme then  cover to steam for 10 minutes 

Directions for Plantains: 

  • Heat a large non stick skillet on medium heat with coconut oil until it’s melted 
  • Add plantain slices to the pan, ensuring they are not touching 
  • Sear on each side until golden  brown for about 2-3 minutes per side, keeping a close eye to ensure it doesn’t burn 
  • Remove from pan once both sides are brown and drain on paper towels 

Directions to serve: 

  • In a bowl, serve stew peas with callaloo and plantains topped with fresh avocado slices 
  • Serve with white or brown rice if desired