Lunch Recipe

Vegan Caribbean Stew

A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean.

INGRIDIENT

1 cup uncooked brown rice

water

½ pound collard greens, chopped

2 cloves garlic, peeled

1 (10 ounce) package frozen okra

1 (28 ounce) can whole peeled tomatoes, chopped, with liquid

1 chayote squash, diced

2 cloves garlic, crushed

¼ teaspoon ground ginger, or more to taste

¼ teaspoon dried dill weed, or more to taste

¼ teaspoon ground cumin, or to taste

1 tablespoon chopped fresh cilantro, or to taste

1 (16 ounce) can kidney beans, rinsed and drained

1 (6 ounce) can tomato paste

all-purpose flour, or as needed

DIRECTION

Step: 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.

Step: 2

Place

Step: 3

and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.

Step: 4

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).

Step: 5

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.

NUTRITION FACT

Per Serving: 235 calories; protein 10.5g; carbohydrates 48.8g; fat 1.5g; sodium 217.6mg.

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