VEGAN BAHAMIAN CONCH with PEAS N' RICE - @thevegancookspassport

jackfruit

🥗Healthier: young green jackfruit

💰Cheaper: canned jackfruit

Canned jackfruit is often more affordable and convenient.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk can be a cost-effective alternative.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are usually cheaper and quicker to prepare.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Heat olive oil in a pan over medium to low heat.

Add 1 diced onion and 1 diced green capsicum; fry for 10 minutes.

Add 1 tablespoon of tomato paste, 2 tablespoons of chopped fresh thyme, 1 teaspoon of liquid smoke, 1 cup of split green peas, and 2 cups of washed brown rice; fry for 3 minutes.

Add 3 cups of coconut water and 1 can of coconut milk; bring to a simmer, pop the lid on, and cook for 40 minutes.

Check to see the peas are cooked through; put to the side for later.

In a mixing bowl, add 1/2 cup of chickpea flour, 1/2 teaspoon of calanomac salt, a grind of pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of seaweed flakes, and the zest of 1 lemon.

Add 1/2 cup of water and mix with a whisk to form a smooth batter.

Add 150 grams of torn oyster mushrooms to the batter and mix well.

Place the mushrooms alongside 1 cup of panko breadcrumbs and 3 centimeters of canola oil in a pan over high heat.

When the oil is hot, dredge the mushrooms in the breadcrumbs and add to the pan; repeat this process without overcrowding the pan.

Fry each piece for 2 minutes, then flip over and fry for another 2 minutes or until crispy and golden brown.

Remove from the pan and squeeze over some fresh lemon; serve hot with the peas and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary