Vegan Jamaican Mango Stew
A bowl of delicious, warm vegan Jamaican Mango Stew flecked with tempeh, bell peppers, onions, and thyme. Serve with some rice or quinoa.
Vaishali · Holy Cow! Vegan Recipes
mangoes, pitted and diced
red onion, finely diced
green bell pepper, seeded and diced
scotch bonnet pepper, deseeded and minced (this is an incredibly hot pepper, so if you don't want to use it, use a seeded jalapeno instead. It does add great flavor, though.
package of tempeh, cut into cubes, about ½-inch square
tamari or soy sauce
chopped thyme (if using dry, use 1 tsp)
coriander leaves, finely chopped, optional
Salt to taste
potatoes (use red or yellow), boiled and diced
13.5 ounce can
mango puree (you can either use canned or just puree fresh mangoes)
In a bowl, toss the tempeh cubes with curry powder, black pepper, paprika, tamari and salt.
Heat 1 tsp of oil in a large saucepan or skillet. Add the tempeh cubes in a single layer and cook 2 minutes or until browned lightly on all sides.
Remove the tempeh and reserve.
In the same pot, add the remaining oil and saute the onions and garlic until they begin to soften, about 3-4 minutes.
Add the green pepper, scotch bonnet pepper, turmeric and thyme, and stir well to mix.
Add the cooked potatoes and half the coconut milk. Stir well to mix and bring to a boil. Lower heat to a simmer, cover, and let the stew cook for five minutes so the flavors merge.
Add the tempeh, mangoes, mango puree and the remaining coconut milk and heat until warmed through, but turn off the heat before the stew comes to a boil. Check salt and add more if needed.
Garnish with coriander leaves, if using, and serve hot.
This stew is great served over rice or quinoa.