VEGAN PEPPERPOT & FUNGI: The national dish of Antigua & Barbuda, made vegan!! @thevegancookspassport

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used for a lighter version.

mushrooms

🥗Healthier: tofu

💰Cheaper: seitan

Tofu provides a similar texture and is often more affordable.

Heat a large pot over medium heat until warm.

Add chopped onions and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced bell peppers and carrots; cook for another 5 minutes.

Add sweet potatoes and mushrooms; mix well.

Pour in vegetable broth and coconut milk; stir to combine.

Season with black pepper, allspice, cinnamon, thyme, and bay leaves.

Bring to a simmer; cover and cook for 20-25 minutes until vegetables are tender.

Add scotch bonnet pepper for heat; simmer for an additional 5 minutes.

Stir in lime juice and fresh parsley before serving.

Taste and adjust seasoning as needed.

Cooking Techniques

Spice Level: