Vegan Jamaican Stew Peas
Traditionally, “stew peas” are cooked with salted beef, oxtail, or pig’s tail, but here I present a vegan version that will please the palate of the most skeptical.
Beans, or peas, are a Jamaican staple because they are so versatile and flavorful; we incorporate beans in many of our Jamaican dishes, like my Jamaican Rice And Peas and Jamaican Gungo Peas Soup.
How to Make Vegan Jamaican Stew Peas?
Jamaican stew peas with dumplings (spinners) contain a Jamaican version of unleavened dumplings, also known as spinners, usually made with white flour, but regular flour will work. Also, try my Instant Pot Version.
I used whole scotch bonnet pepper for more of the authentic flavor and not the spicy heat. Coconut milk is an essential component of this stew and many other Jamaican dishes.
For another simple pea stew, check out my Chickpea Stew recipe. Serve your stew peas with Jasmine Rice.
If you are wanting to cook authentic Jamaican dishes, this dish is so easy to make. I have made this dish several times for my guests, and they tell me how amazing it tastes. Jamaican stew peas, an ultimate comfort dish, is my go-to recipe.
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When growing up in Jamaica, we tend to make our own coconut milk from fresh coconuts rather than the canned version. It was less expensive and resulted in more flavorful milk.
Now that I live in the USA and don’t usually have access to fresh coconut, I use canned coconut milk in my recipes. I usually purchase Thai Kitchen Unsweetened Coconut Milk.

Notes
. Since I made this recipe in 2012, I now only eat gluten-free dumplings. I have updated this recipe to include a recipe for Jamaican gluten-free dumplings.
. Substitute 2 cans of kidney beans for the dried kidney beans and omit the water.
. Use 1–14 ounce of coconut milk if you don’t have fresh coconut milk
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Vegan Jamaican Stew Peas
Equipment
Ingredients
- 2 cups dried kidney beans
- 6 cups water
- 1 (14-ounce) can of coconut milk
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 1/2 –2 teaspoons salt or to taste
- 1/2 teaspoon dried thyme or 1 sprig of fresh
- 1 medium carrot cut into coins
- 1 whole Scotch Bonnet pepper stem intact or 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fresh ginger grated
- 1/4 teaspoon ground allspice or 6 berries
- 1 batch of dumplings/spinners
Dumplings/Spinners
- 1/2 cup flour: I used Krusteaz all-purpose flour
- 1/4 cup cold water
- 1/4 teaspoon salt
Instructions
For The Stew Peas
- Sort and wash beans, and soak them in water (about 3 inches above the beans) overnight or for at least 8 hours.
- The following day, discard water and rinse beans, place them in a large saucepan with the 6 cups of water, and bring to a boil, lower heat to simmer until tender for about 1 hour.
- Add coconut milk, carrots, onion, garlic, and continue simmering. Add spinners and thyme and other seasonings, simmer for another 30 minutes or until sauce is thick. Discard pepper before serving. Delicious served with brown rice and a salad!
For The Dumplings
- Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palms of your hands to make long, thin dumplings. Drop them into the simmering stew.
Made as a Red Peas soup and added turnip and squash. It was delicious. I used 2 cans coconut milk because I did not know what your measurement of 1-14 was
Hello Janet, I’m so happy you enjoyed it, love the veggies you added. Adding that extra can of coconut must have made it even more delicious and creamy, yummy!
I make this recipe fairly often at my house! I love the flavor, and the leftovers are always delicious as well!
That’s wonderful to hear! I’m so glad this recipe has become a regular at your house. The flavors really do get even better the next day, making the leftovers such a treat. Thank you for sharing
Hi There! I’d love to try this recipe, it looks amazing! What do you recommend using for the flour to make the dumplings gluten free?
Hello Katasha, the easiest thing to do is purchase a gluten-free blend from Amazon, I use Namaste brand.