Vegetarian Pepper Pot Recipe with Chef Shaquay

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth is fresher and can be made with scraps.

Peel and dice the potatoes.

Leave the scotch bonnet whole for mild spice; dice it if you prefer more heat.

Peel and mince the ginger.

Peel and dice the onion.

Peel and dice the carrots.

Dice the celery.

Cut the onion in half and make cuts to dice it, keeping the root end intact.

Cut the carrots into planks, then into quarters, and chop them.

Cut the celery into long planks and chop them into uniform pieces.

Peel the ginger and mince it after creating a flat surface.

Smash the garlic with a knife and mince it.

Peel the potatoes and cut them into planks, then dice them.

Soak the diced potatoes in water to prevent discoloration.

Rough chop the spinach leaves.

Heat a large pot and add olive oil.

Sauté the onions until translucent.

Add ginger and garlic, then sauté for a couple of minutes.

Add the diced carrots and celery, and sauté for a few more minutes.

Add the diced white potatoes and sweet potatoes, and toss them around.

Add thyme, oregano, cinnamon sticks, and scotch bonnet pepper.

Pour in vegetable stock until it covers the potatoes, and stir.

Let it simmer for about 25 minutes, then remove cinnamon sticks and scotch bonnet pepper.

Add coconut milk and kidney beans, and let it cook for another 15 minutes.

Add chopped spinach and let it wilt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary