Vegan Caribbean Stew

Vegan Caribbean Stew

Made  times
stronglive1 1

"A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 10 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
  3. Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
  4. Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.


  • Cook's Note:
  • If you have time, simmer the collard greens and vegetables for an hour or more for a deeper flavor and thicker consistency.



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 ...

This is delish! We added fresh ginger -a knuckle sized chunk, peeled and pressed, as well as the powdered ginger. Added a quarter cup of Braggs brand apple cider vinegar to the greens to cook. W...

this was a very good dish. I used okra from my garden. doubled up on the seasonings. I left the beans whole instead of mashing them. It's pretty thick, so next time i'll use less tomato paste an...

I used Kale versus collards

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 ...

From around the web