Vegan Brown stew chicken with oyster mushrooms

Tiffany

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4-5 People

Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you.

Sharing is caring!


Brown stew chicken is a classic dish found on various English-speaking Caribbean islands and today we’re going to veganize this dish AND make it soy-free with alkaline oyster mushrooms and coconut aminos to replace soy sauce!

This vegan Jamaican brown stew chicken tastes just like the kind my mom used to make as a child. Its flavourful, authentic tasting, and feels like home. I also have another recipe made with tofu as the protein/chickern susbistute if you’re a soy eater. Grab my Brown Stew Tofu recipe here!

Vegan brown stew chicken close up

What is Brown Stew?

Brown stew is a style of cooking/seasoning meat. Of course, this is a Caribbean vegan food blog so we’re going to be using plant based protein today instead of seasoning and cooking meat. I used to love this dish growing up as a child, even more than jerk!

Every Jamaican has their own style and recipe for cooking brown stew chicken. No taste is one and the same. Given the name, brown stew is typically made with browning which is just cooked sugar. My mom always made hers with soy sauce, so that’s what this recipe will call for. Instead, we’re going to be using coconut aminos to keep it soy-free.

Vegan brown stew chicken with chopped scallion on top of white rice

Some links may be affiliated which means I may earn a small commission from purchases made at no extra cost to you (:

Meat replacements for Brown Stew Chicken

Don’t like mushrooms? Not a problem! Here are some other veggies/proteins that can be replaced with oyster mushrooms for an equally as tasty vegan Brown Stew “chicken” dish.

  • Tofu- My original vegan Brown Stew Chicken recipe was made with tofu and it’s off the chain! However, I know that many people do not consume soy or have allergies.
  • Veggie Chunks- In several Ital (Rastafari vegan diet) restaurants, I’ve seen Brown Stew veggie chunks, and they are very tasty with a desirable texture and high protein level. Get your hands on some veggie chunks using this link.
  • Cauliflower- I would suggest to create a batter and bake these before combining into the brown stew sauce.
  • Seitan– Made from washed flower and pure gluten, seitan can act as a great soy free meat replacer for vegan brown stew tofu. Grab some wheat gluten with this link and make your own seitan from scratch.
Vegan Brown Stew Chicken w/ Oyster Mushrooms

What to serve with vegan brown stew chicken

Brown stew chicken is typically served with rice and peas. Lucky for us, rice and peas is a completely vegan and a gluten free Jamaican classic. Check out my rice and peas recipe and other tasty Jamaican sides linked below to serve with your flavourful vegan Jamaican brown stew chicken.

What you’ll need

Coconut aminos, scallion, thyme. tomato, carrot, potato, scotch bonnet, onion, oyster mushroom
  • Oyster mushrooms
  • Onion
  • Scallion (Green Onion)
  • Bell Pepper
  • Tomato
  • Carrot
  • Thyme
  • Scotch Bonnet
  • Potatoes
  • Fresh Garlic
  • Ginger
  • Water
  • Oil

Seasonings you need

Vegan brown stew chicken sry seasoning in a brown bowl

How to make vegan brown stew chicken

Step One:

Cut your potatoes into small chunks and slice your carrots diagonally. Chop your fresh herbs into small pieces and grate your garlic cloves and ginger. Leave the thyme and scotch bonnet pepper whole, the pepper seeds are extremely spicy and will make the dish too hot if burst/cut. Set this aside for now.

Cut the bottom of your oyster mushrooms; clean them with a damp paper towel and wipe off any dirt that may be present. These mushrooms absorb a lot of liquid and tend to get waterlogged very easily so I do not typically wash/submerge them with water. Separate them into the “chicken” sized pieces you desire.

Step Two:

Put your oyster mushrooms into a bowl and season them with the measured ingredients listed for the “5-minute marinade” section and allow them to sit for a few minutes. This allows the flavor to be cooked into the mushroom very well and is also a traditional step

Now, go ahead and heat up some oil in a pan and brown each mushroom until each side is nice and golden/cooked.

Step Three:

Once the mushrooms have cooked, remove them and use the same oil to sautee your fresh herbs. Let those cook for about 2-3 minutes before adding in the potatoes and carrots.

Now, stir to combine with the herbs then add in your dry seasoning along with the coconut aminos. Add in your water, ketchup, and agave, and cover the pan to allow to cook for about 15 minutes.

Step Four:

Once the potatoes and carrots have properly cooked, add your mushrooms back in and allow to simmer for about 2-3 minutes. Add salt if necessary and adjust anything else to your preference and enjoy!

How to store vegan brown stew chicken

Vegan Jamaican brown stew chicken can last up to 5 days in the fridge (if it isn’t eaten up by then!) making it great for meal prep. Simply store in an airtight container and reheat on the stove when desired.

For a meal prep upgrade, make some of my delicious authentic Jamaican rice and peas and sort with the brown stew into small containers for the week.

Pinterest image vegan Brown stew chicken

Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later!

Check out these other delicious vegan Jamaican recipes you may enjoy
View Print Layout
Print Recipe
Close Print
  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Serves: 4-5 People

This vegan Caribbean Brownstew Chicken recipe is an absolute delight and made completely soy-free with chicken-like oyster mushrooms and coconut aminos and tastes like the original thing!

Ingredients

  • 1 Pack Oyster Mushrooms, about 2-3 Handful Bundles
  • 5 Tablespoons Coconut Aminos, soy free alternative to soy sauce
  • 2.5 Tablespoons Ketchup
  • 1.5 Teaspoon Agave syrup, or sugar
  • 1 Onion, chopped
  • 2 Tomato, chopped
  • 2 Carrot, large, sliced
  • 2 Potato, medium size, cubes
  • 4 Sprugs Fresh Thyme
  • 1 Scotch Bonnet Pepper, do NOT cut or burst
  • 4 Cloves Garlic , grated
  • 1/2 Inch Ginger, grated
  • 2 Teaspoon Garlic Powder
  • 1.5 Teaspoon Onion Powder
  • Pinch Black Pepper
  • 3/4 Teaspoon Paprika
  • 1 Teaspoon No salt Seasoning, I used Mrs. Dash
  • 1.5 Teaspoon Jamaican All Purpose Seasoning
  • 2.5 Water, for cooking
  • 4 Table spoons Oil

Seasoning for Oyster Mushroom 5 minute Marinade

  • 1 Tablespoon Coconut Aminos
  • .5 Teaspoon Jamaican All Purpose
  • .5 Teaspoon Onion Powder
  • .5 Teaspoon Garlic Powder
  • .5 Teaspoon Paprika
  • .5 No salt Seasoning

Method

  • 1)

    Cut your potatoes into small chunks and slice your carrots diagonally. Chop your fresh herbs into small pieces and grate your garlic cloves and ginger. Leave the thyme and scotch bonnet pepper whole, the pepper seeds are extremely spicy and will make the dish too hot if burst/cut. Set this aside for now.

    Cut the bottom of your oyster mushrooms; clean them with a damp paper towel and wipe off any dirt that may be present. These mushrooms absorb a lot of liquid and tend to get waterlogged very easily so I do not typically wash/submerge them with water. Separate them into the “chicken” sized pieces you desire.

  • 2)

    Put your oyster mushrooms into a bowl and season them with the measured ingredients listed for the “5-minute marinade” section and allow them to sit for a few minutes. This allows the flavor to be cooked into the mushroom very well and is also a traditional step

    Now, go ahead and heat up some oil in a pan and brown each mushroom until each side is nice and golden/cooked.

  • 3)

    Once the mushrooms have cooked, remove them and use the same oil to sautee your fresh herbs. Let those cook for about 2-3 minutes before adding in the potatoes and carrots.

    Now, stir to combine with the herbs then add in your dry seasoning along with the coconut aminos. Add in your water, ketchup, and agave, and cover the pan to allow to cook for about 15 minutes.

  • 4)

    Once the potatoes and carrots have properly cooked, add your mushrooms back in and allow to simmer for about 2-3 minutes. Add salt if necessary and adjust anything else to your preference and enjoy!

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe