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
Other Jamaican Recipes To Try
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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.
Another winner! We loved this so much, such a wonderful flavor and healthy too! Thank you!
Allyson, thank you for leaving your feedback. I’m so happy you enjoyed it.
This recipe was delicious! Very easy, yummy, and inexpensive. I recently came accords your blog as your recipes truly look amazing and am excited to try out more. Thank you!
Christina, I’m so happy you enjoyed it. I’m so happy you found my blog.Thank you for sharing your feed back.
This was so delicious, I honestly did not miss the meat! And it was super easy.
Does this recipe freeze well ?
Courtnie, I’m so happy you enjoyed it. Yes, it freezes well.
Nicest dish I have cooked all year 😍. Delicious and healthy. Thank you Michelle :)
That is awesome Gurpreet, I’m so happy you enjoyed it. Thank you for sharing your feedback.
OMG!! I’ve been craving stew peas for weeks now and finally used this recipe today. YUMMY!!!!!! I forgot to put the beans to soak and did not want to wait until tomorrow to make this; so, I used canned kidney beans and 11 ounces of coconut milk (only had the small 5.5 oz cans on hand) and 3/8 cup water to bring it to 14 oz. Everything else, I used exactly as stated in recipe. It came out nice and thick just how I like it. I served it with brown rice and steamed kale. My 13 year old loved it as much as I did :-). I will definitely be making this at least once a month. Thank you Michelle!
Empress, I’m so happy you improvised and you and your 13 year old loved it. Thank you for sharing your feedback.
Thank you so much for this quick, easy and delicious recipe. As a busy Mother of 4 this is perfect for the family to enjoy especially without the meat and keeping the Jamaican flavours.
Leonie, you are welcome. Thank you so much for your feedback, I really appreciate it.
This is AMAZING!!!!!! As a Jamaican I enjoyed the flavors and did not miss the meat
Lyphe, that’s so cool. I’m so happy you enjoyed it, I appreciate your feedback.
Thank you SO MUCH for this recipe! I LOVEEE Jamaican food and really miss it now that we are trying to eat more vegan and vegetarian dishes. I didn’t think I could have something that would satisfy my craving while still being vegan. This recipe hit the spot! I’ve shared it on Facebook, Instagram and even printed out copies and shared it with my coworkers. During this pandemic I’ve been doing a lot more cooking so it’s nice to have quick and delicious recipes on hand that use items that I already stock. Looking forward to trying more of your recipes! Thanks again!
P.S. I did add some browning to get that gorgeous stew colour..I added it maybe a little too early but will it develop that brown colour that’s in your photo on it’s own? I used canned kidney beans so I figured it wouldn’t.
Wow what a delicious and unique soup! Love the dumplings added to it..
Chandice, thank you. I’m so happy you enjoyed it. Thank you for sharing your feedback.
I want to make this recipe, but, my son is allergic to coconuts. Have you ever substituted the coconut milk for another type of milk (almond or oat)?
Shundel, you just leave it out, it will be fine. Just make sure there is enough salt to your liking.
Thank you!!