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Caribbean Bean Stew

This is based on a recipe from Linda Majzlik's excellent cookery book, A Vegan Taste of the Caribbean, which is available from several of the online vegan shops. (Serves 4.)


1 tin kidney beans, drained and rinsed
12oz / 350g mixed red, green and yellow peppers, chopped
1 400g tin chopped tomatoes
4oz / 100g mushrooms, sliced
1 red onion, finely chopped
2 cloves garlic, crushed
1 tbsp oil
2 sticks celery, chopped
2 small sweet potatoes, chopped
1 carrot, diced
2 tsp nutritional yeast flakes (optional)
1 rounded dessertspoon tomato purée
1 dessertspoon soy sauce
4 drops of tabasco sauce
1 tsp paprika
1 tsp dried thyme
2 bay leaves
black pepper
24 fl oz / 725ml vegetable stock



Heat the oil in a large pan and gently fry the onion and garlic until softened. Add the tomatoes, tomato purée and soy sauce and cook until pulpy.

Add all the remaining ingredients and stir well. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.

Remove the bay leaves and serve. Delicious!


This is delicious served with sweetcorn rice.