Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, caribbean vegan fruit, veg & grain stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Caribbean vegan fruit, veg & grain stew is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Caribbean vegan fruit, veg & grain stew is something which I have loved my whole life. They’re nice and they look fantastic.
These delicious vegetarian Caribbean recipes make a wonderful, colourful and spicy meal. Recipes include jerk tofu and callaloo (or spinach), spicy sweet potatoes and coconut rice and beans. These recipes are also suitable for vegans. As an Amazon Associate I earn from qualifying purchases.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have caribbean vegan fruit, veg & grain stew using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Caribbean vegan fruit, veg & grain stew:
- Take Wholegrain rice
- Get Mixed Quinoa
- Make ready Buckwheat pasta
- Take Cranberries
- Take Caribbean BBQ spice & salt
- Make ready Guarana / coffee powder
- Get dry
- Prepare Chopped tomato
- Take Water (filtered)
- Take wet
- Prepare Carrots (juliette)
- Prepare Butternut squash chunks
- Prepare Mango chunks
- Make ready Pineapple chunks
- Make ready Blackberries
- Take frozen
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Instructions to make Caribbean vegan fruit, veg & grain stew:
- Add water 1st, (to either a saucepan or slow cooker whichever you choose - only the cooking time is different) then the dry grain ingredients (rinsing the rice & Quinoa) (not the spice & coffee powder)
- Add all the frozen ingredients, carrots 1st as they take longest «« careful not to touch them with hands that are even slightly damp - best to use clean washing up gloves (the frozen item freezes the moisture on your hand / fingers & so 'glues' it to you) »»
- Add the chopped tomato on top of all that is in the cooking appliance
- Add the coffee powder & grind the spicey salt
- If in saucepan - Cook as you would normally cook rice, depending on if it's quick rice or full length cooking, boil 1st then simmer for about 20 if not quick rice. (FOLLOW THE PACKAGE INSTRUCTIONS FOR WHICHEVER RICE, QUINOA & PASTA YOU USE)
- If in slow cooker - Set to low & leave for 6 or 7 Hrs / high for 3-4 hrs, adjust for your cooking appliance type, stay near it & keep checking until you have made the necessary adjustments & can leave it alone, mine keeps needing a stir now & then.
- I have left all the amounts up to you, adjust amounts according to how much of the meal is needed / for how many, you might want more or less of certain parts - a rough guide on an idea - hope you enjoy it (when you get all the amounts & temperature / times etc right).
- Please note that I use quick rice, also that rice can be cooked into the meal, it doesn't have to be cooked separately, it actually says on the side of some packs to cook until all the water is absorbed as 1 of the options, you can tell best by if the bowl that the foods on is too hot to touch & I strongly recommend getting a food thermometer if you're not used to slow cooking, keep a check on it throughout & notch it up to high for last hr if all the ingredients are still 'whole' & not gooey.
- Some parts will still remain whole, but the rice & pasta will be more like runny porridge.
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