Haitian Legume, VEGAN RECIPE \ Legume Sans Vyann 🇭🇹 | Dorean & Jean Chiappini

eggplant

🥗Healthier: zucchini

💰Cheaper: squash

Zucchini is lower in calories and often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and collard greens are often less expensive.

bell peppers

🥗Healthier: jalapeños

💰Cheaper: banana peppers

Jalapeños provide a spicy kick, while banana peppers are milder and cheaper.

Welcome to the channel; today we're making Haitian legume, a vegan version.

Gather ingredients: string beans, carrots, chayote, eggplants, cabbage, spinach, watercress, onions, cloves, sea salt, olive oil, Cajun seasoning, Haitian ippies, creamed coconut, and tomato paste.

Chop all vegetables: cut edges off string beans, peel eggplants, scrape skin off carrots, and prepare chayote by cutting it in halves and removing the seed.

Prep the pot: layer cabbage at the bottom, then add string beans on top without turning on the heat yet.

Add chayote to the pot, cutting it into quarters and then into smaller pieces as needed.

Add spinach to the pot, compressing it down to fit everything.

Rinse cloves and add 14 cloves to one pot and 8 to the other.

Add one-third of the creamed coconut to each pot.

Sprinkle in some Slap Yo Mama seasoning and Cajun seasoning for flavor.

Add curry powder for additional flavor.

Introduce the Haitian ippies seasoning to the mix, treating the vegetables as if they were meat.

Add Hunts organic tomato paste to the mixture.

Cover the pots with aluminum foil to trap steam, as the lids do not fit properly.

Put the pots on high heat for 20 minutes, then check and add carrots for another 10 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary