St. Lucia Lambi Veganized | The Dance Party Food of the Island

jackfruit

🥗Healthier: young green jackfruit

💰Cheaper: canned jackfruit

Canned jackfruit is more accessible and still provides the desired texture.

coconut milk

🥗Healthier: coconut yogurt

💰Cheaper: almond milk

Almond milk is lower in calories and cost-effective.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habanero provides similar heat, while jalapeño is milder and more common.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Parmesan offers a cheesy flavor at a lower cost.

Slice King oyster mushrooms in half for manageability.

Dice less than half of a yellow onion.

Peel and slice carrots.

Chop three large cloves of garlic.

Juice one lime.

Chop one red Scotch bonnet pepper, adjusting heat as desired.

Slice two green onions and chop a bundle of cilantro.

Chop a tablespoon's worth of fresh thyme and a bundle of parsley.

Dice one red bell pepper and one green bell pepper.

Heat olive oil in a Dutch oven over medium heat.

Add diced onions and let them brown.

Add sliced mushrooms and fresh thyme to the pot.

Stir in one teaspoon of better than bouillon veggie bouillon and lime juice.

Add two tablespoons of apple cider vinegar and garlic.

Incorporate sliced carrots into the mixture.

Lower the heat to cook slowly.

Add half a teaspoon of smoked paprika and half a teaspoon of ground coriander.

Stir in one tablespoon of tomato paste.

Add a handful of fresh parsley and Scotch bonnet pepper.

Pour in two cups of water and add diced green and red bell peppers.

Stir and add two more cups of water and one more teaspoon of better than bouillon veggie bouillon.

Add a handful of green onions, a fresh grinding of black pepper, and one tablespoon of hot Madras curry.

Cover and let simmer on low for 45 minutes to an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary