Jamaican Stew Peas (Vegan)

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Vegan Jamaican stew peas are perfectly seasoned, protein packed, bursting with Caribbean flavor, and the ultimate yard comfort meal.

Vegan Jamaican stew peas are not difficult to make, they just require love and a bit of patience. Like a screaming child (insert laughter here). Simmered down in coconut milk, fresh herbs and Jamaican spices, stew peas are completely worth the time it takes to cook.

What is stew peas?

Jamaican stew peas is a red kidney bean dish that is typically known as a major comfort food across the island. Funny enough, the dish does not include actual peas. This dish is typically cooked with pig meat which is where it gets a lot of its flavor. However, this vegan stew peas recipe is not only delicious, its seasoned very nicely, you won’t even miss the meat!

The process of making vegan meat free stew peas is not hard. Instead of relying on pork for flavor and umami depth, we’ll be relying on herbs and plants which are already delicious on their own.

What you’ll need

Red Kidney Beans- Surprise surprise, another Jamaican dish named ‘peas’ that is actually made with beans (insert laughter here).
Jamaican All Purpose Seasoning– Absolutely necessary for all Jamaican inspired dishes. Use this link to purchase some if you don’t already have it!
Pimento Berries (Allspice)– A spice well known on the island that looks like a black peppercorn but has a different flavor and taste. You can find these at the international section of your grocery store. If not, use this link to purchase some.
Flour- For spinner dumplings
Garlic cloves
Scallion (Green Onion)
Onion
Fresh Thyme
Scotch Bonnet Pepper
Coconut Milk
Water
Garlic Powder
Onion Powder
Salt

How to make vegan Jamaican stew peas

Step One:

Soaking: Soak your red kidney beans overnight (or at least 4 hours) in fresh water and 3 garlic cloves.

Pressure cooker: If using a pressure cooker, cook the red kidney beans with water and garlic until fork tender. This may take about 40 minutes on high but make sure to monitor it.

For both methods: On the day of cooking, chop the onion, garlic, 2 of the scallion and break one in half, Leave the scotch bonnet and thyme whole (scotch bonnet seeds are very spicy!)

Step Two:

Soaking: Once the beans have soaked, place them into a pot with fresh water and the garlic. Cook this on medium low heat for about 45 minutes to one hour. Once fork tender, add in your coconut milk, fresh herbs, and dry seasoning. Allow the herbs and coconut milk to simmer on medium-low heat for the next 25 – 35 minutes.

Be sure to add in your spinner dumplings about 10 minutes after the fresh herbs have been added. The dumplings will need at least 20 minutes to cook and a fair amount of liquid.

Pressure cooker: Carefully take the cooked beans to a pot on the kitchen stove. Add in your coconut milk, fresh herbs, and dry seasonings. Once you’ve stirred the pot for about 2 minutes, add in your spinner dumplings and finish the rest of the cooking on the stove for the next 25 – 35 minutes.

For both methods (making spinner dumplings): While the beans are cooking, slowly combine the water and flour for the dumplings. The dough is ready once the ball is firm and not too sticky but not too dry. Make your spinners by forming long, skinny oval shaped balls with your hands.

Step Three:

Once fully cooked and combined, salt to taste, serve with grain of choice and enjoy!

What to eat with vegan Jamaican stew peas?

Most islanders enjoy a nice bowl of stew peas with plain white rice. Its the best side dish that soaks up the flavor nicely without distracting too much from the entree. However, if you’re health conscious it also tastes nice with brown rice and a bit of salt.

Stew peas also taste delicious with rice and peas. Check out my recipe for authentic Jamaican rice and peas here.

How to store vegan Jamaican stew peas

This delicious meal makes a semi large batch and can store in the fridge for up to 5 days. If you need it to last longer, try freezing in a sealed bag or airtight container for ups to 2 weeks.

Stew peas taste even better the longer it sits as the seasonings marinate in the fridge. When re-heating, simply warm on the microwave or add a bit of coconut milk if on the stove.

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Check out these other delicious vegan Jamaican recipes you’ll love

Curry lentil potatoes

Jamaican style curry chickpeas

Ital Black Bean Soup