Veggie Chunks Recipe Jamaican RastaMan Ital Stew |Vegan Stew In Collaboration With @YardieBelly

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are often more affordable and convenient.

Wash veggie chunks in water, straining and changing water two to three times.

Soak veggie chunks in water for 4 to 8 hours, preferably overnight for softness.

Remove soaked veggie chunks from water, squeezing out excess water into another bowl.

Season veggie chunks with 1 tablespoon green seasoning, 1 teaspoon oregano, 1 teaspoon garlic pepper powder, 1 teaspoon cajun seasoning, 1 teaspoon all-purpose seasoning, 1 teaspoon meat seasoning, and optional cayenne pepper and paprika. Combine well.

Chop vegetables: zucchini, pumpkin, 2 irish potatoes, half chocho, corn, bell peppers, half inch ginger, and one large onion, separating half of the onion for later.

Heat olive oil in a large pot over medium heat, then add chopped seasoning including half onion, pimento seeds, garlic, and thyme, sautéing for 2 to 3 minutes.

Add seasoned veggie chunks to the pot and sauté for another 5 minutes on medium-low heat, stirring occasionally.

Add half cup of water, cover, and sauté for an additional 3 minutes.

Add browning for color, starting with 1 teaspoon and adjusting to desired color, then add 400 milliliters of coconut milk and one can of red kidney beans, rinsing the beans with water before adding.

Transfer to a larger pot, adding one more cup of water and all chopped vegetables including ginger, corn, remaining onion, zucchini, bell peppers, pumpkin, and chocho, along with a whole scotch bonnet pepper (optional).

Make small dumplings from wheat flour and add them to the pot.

Cover and cook until the stew thickens and has a nice gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary