Vegan Caribbean Stew Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by gonefishn
Reviewed: Apr. 29, 2013
This was a great dish and I'll make this again! Here are the particualars of what happened in my kitchen. I used Jasmine brown rice. I cut the thick white stems out of the collard greens before I chopped the greens. Never having eaten okra I was a little scared so I threw in about a dozen fresh okra (cut into bite size pieces) and to make up for the difference I threw in about 6 fresh asparagus (cut into bite size pieces). I added about 2-3 cups of water at this point because the stew had very little liquid to simmer for an hour. I waited to add the cilantro until the kidney bean/tomato paste went in. I did not need to use flour because the stew was plenty thick. I said I addded 2-3 cups of water but it may have been 3-4 cups water. This was pretty thick and had NO broth at all. We were able to serve it on our plate instead of a bowl inspite of adding water- of course it didn't matter 'cuz the flavor was so good. One last note, this recipe doesn't call for salt. I added salt and more dill and ginger for more flavor. Great recipe, super healthy and easy to make. I served it with grilled tilapia and steamed broccoli.
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Photo by gonefishn

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA
Living In: Henderson, Nevada, USA

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Reviewed: Mar. 13, 2014
If you do not drain the completely in step 3 it will benefit the consistency of the stew later on. Overall, I did not enjoy this even as a side dish. It still felt incomplete even as a side and was more like a tomato or pasta sauce than a stew. If you leave out (or include) okra and chayote, the rest of the ingredients worked as a good addition to a Sloppy Joe (or pasta) sauce. Whether to use the beans or not is a matter of opinion.
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Cooking Level: Beginning

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