Pigeon Peas Pelau with Soya Chunks by my Trini Mom 🥬 Veganuary 2022

soya chunks

🥗Healthier: tempeh

💰Cheaper: textured vegetable protein

Tempeh provides a similar texture and protein content.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

Wash the parboiled rice four to five times until the water runs clear.

Rinse the canned pigeon peas thoroughly to remove any pickled or salted water.

Soak the dry soya chunks in water for an hour or simmer them lightly before draining.

Chop half of the medium-sized onion and set aside the other half for later use.

Roughly dice four to five cloves of garlic and set aside.

Roughly dice the large tomato and set aside.

Turn the heat to medium-high and add about 2 tablespoons of oil to the pot.

Add all of the garlic and half of the chopped onion to the pot and sauté.

Add the soaked soya chunks and gravy browning to the pot and cook for about 2-3 minutes.

Add the thoroughly washed parboiled rice to the pot and combine it with the soya chunks, onion, garlic, and browning sauce.

Add salt and black pepper to taste and mix well.

Add enough recently boiled water or coconut milk to cover the contents of the pot.

Add the diced tomato and spring onions on top of the rice and flatten them down.

Cover the pot and reduce the heat to low, cooking for about 25 minutes.

After 10 minutes, stir the mixture and check the salt and texture of the rice.

Add a whole scotch bonnet pepper to the pot for flavor without cutting it.

If the rice seems dry, add a touch more water and continue cooking.

After cooking, remove the stems of thyme from the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary