🧆How to make the best vegan brown stew chicken Jamaican style🇯🇲

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is high in protein and offers a nuttier flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habanero provides similar heat, while jalapeño is milder.

In a container, combine 2 cups of vital wheat gluten and 1 and 1/4 cup of nutritional yeast flakes.

Add 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of all-purpose seasoning, 1 tablespoon of paprika, 1 teaspoon of black pepper, and 1/2 teaspoon of salt; mix well.

Open a can of chickpeas and blend with vegetable broth, adding about 2 cups of broth to the blender.

Blend for about 30 seconds until combined but not smooth.

Create a well in the dry mixture and pour in the blended chickpea mixture; combine until the right consistency is reached.

Knead the mixture until it has a firm texture, not too soft or hard.

Chop tomatoes, onions, scallions, thyme, pepper, garlic, pimento seeds, bell peppers, potatoes, and carrots for the stew.

Break apart the kneaded mixture into desired sizes for the 'meat'.

Add 1 tablespoon of browning to the mixture and knead it in for color.

Mix in the prepared veggies and let the mixture sit for 30-40 minutes.

For rice and peas, combine 1 cup of peas, 7 cups of water, 1 tablespoon of chopped garlic, and 12 pimento berries in a pot; add 1 tablespoon of salt.

Cook the peas, then add 2 cups of coconut cream, scallions, thyme, and two non-hot peppers; let bubble for 15 minutes.

Rinse 3 cups of basmati rice and add it to the pot with the peas, ensuring there is enough water to cover the rice.

Cooking Techniques

Equipment Needed

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Allergens