Jamaican Vegan Stew Peas is a rich, hearty and flavorful one pot comfort meal, made with kidney beans, spinners, onions, bell peppers, carrots, spices and herbs in coconut milk.
This Jamaican Ital Stew Peas or Jamaican Vegan Stew Peas is packed with protein which is just right for all my Vegan friends.
My Sister refers to it as Meatless Monday Stew Peas and boasts how much she loves it.
It is similar to my Jamaican Stew Peas but without the meat (no pig tails in it).
This jam packed meal is served over your favorite white rice.
Dried Beans or Canned Beans for Vegan Stew Peas?
Traditionally, Vegan Stew Peas or Meatless Monday Stew Peas are made from scratch using dried beans.
However, if you don’t have any dried kidney beans, then you can use canned kidney beans which helps shorten your time in the kitchen.
Use 2 cans of kidney beans to replace cooking the dried beans from scratch.
Drain the liquid from the cans and rinse the beans with water thoroughly before adding it to the pot.
What are Spinners Dumplings?
First of all, there is no Stew Peas without Spinners in it.
Spinners add substance to this meal and help thicken the sauce.
Now with that been said, Spinners are small rolled up (cigar/log shape) dumplings made with flour, salt and water.
The type of flour you choose is your choice.
For this recipe, all purpose flour was used.
What do I serve Jamaican Vegan Stew Peas with?
This Jamaican Vegan Stew Peas or Meatless Monday is usually served with white rice.
However, the choice of rice is your choice.
My favorites are Long grain white rice and Basmati rice.
How to make Jamaican Vegan Stew Peas
Firstly, rinse the beans with water twice and drain. Add the beans into a bowl with some water, enough to cover the beans (just about 1 to 2 inches above the beans). Allow to soak for about 6 hours or preferably overnight.
Secondly, discard the water from the beans and rinse again. Add the beans to the pot with the 6 cups of water, pimento berries and garlic. Cook the beans until they are tender.
Thirdly, once it is cooked, add the carrots, potatoes, scallions, bell peppers, onions, thyme, 2 cups of water and the can of coconut milk. Bring to a boil.
Fourthly, add the spinners, scotch bonnet pepper or red pepper flakes, salt, black pepper and stir. Allow to simmer for 30 to 40 minutes.
Finally, taste to see if it is your desire. If not, add more salt. Remove the scotch bonnet pepper (if you used one) before serving.
Jamaican Vegan Stew Peas Recipe
For the Jamaican Vegan Stew Peas
- 2 cups of dry Red Kidney Beans
- 1 medium Onion, chopped
- 3 stalks of Scallion (Green Onions), chopped
- 1 medium Carrot, diced
- 2 sprigs of Thyme, chopped
- 1 green Bell Pepper, diced
- 3 cloves of Garlic, chopped
- 1 medium white Potato (Irish Potato), diced
- 10 Pimento Seeds, crushed or 1 tsp of Allspice
- 6 cups of Water
- 1 can of Coconut Milk
- 1 Scotch Bonnet Pepper or 1/2 tsp Red Pepper Flakes
- 1/2 teaspoon Black Pepper
- Salt to taste
- Spinners (Recipe below)
For the Spinners (Dumplings)
- 1 cup of flour
- 1/4 tsp of salt
- Just about 1/3 cup of water
To make Spinners (Dumplings)
- In a small bowl, add the flour and salt and whisk it.
- Add the water a little at a time and knead to form a smooth dough.
- Cover and Set aside for later to add to the Jamaican Stew Peas Recipe.
To make Jamaican Vegan Stew Peas
- Rinse the beans with some water and drain. Place the beans into a bowl and add some water just to cover the beans (about 1 to 2 inches above the beans). Allow the beans to soak for about 4 to 6 hours or overnight.
- Discard the water that it was soaking in and rinse the beans with some water and drain. Put the beans in a large pot/skillet with the garlic, pimento berries or allspice, and 6 cups of water. Allow the beans to cook until they are tender, just about 60 to 80 minutes.
- After the beans are cooked, add the onion, scallion, carrots, potatoes, thyme, bell pepper, 2 cups of water, can of milk and bring it to a boil.
- Break apart the spinners dough into small pieces and roll between your palms, to make the spinner (dumplings) and add to the pot.
- Add the scotch bonnet pepper or red pepper flakes, salt and black pepper. Continue to stir the mixture so the spinners (dumplings) won’t stick to the bottom of the pot as it cooks.
- Allow to simmer on medium-low for about 30 to 40 minutes or until it thickens to your desire. Stir to make sure nothing is sticking at the bottom but be careful not to burst the scotch bonnet pepper.
- Taste and see if it’s to your desire. If it is not to your desire, add more salt. Turn the heat on low for the last few minutes and continue to simmer.
- Before serving, remove the scotch bonnet pepper from the pot. Best served with some white rice. Enjoy.
- The choice of soaking the beans overnight is up to you. The dry beans can be washed and then cook with water the same day.
- If you are using canned beans, you only need 2 cans.
- Substitute Scotch Bonnet Pepper with Habanero Peppers or Red Pepper Flakes as suggested above.
- After adding the spinners, stir the pot often to prevent them from sticking to the bottom of the pot.
- Remember to remove the Scotch Bonnet Pepper from the pot before serving.
Please let me know what you think about this Jamaican Meatless Stew Peas in the comment section below.
Thanks for stopping and please come back again.
Blessings and Love as always, as you carry on, on your YouNique Journey!