Vegan Caribbean Stew

M. Kumarasamy (Instagram: Mitjetle00)

When Southern cuisine meets Italian tradition, magic happens! This creative dish is sure to surprise you with much flavor.

Prep time:
30 mins

Cook time:
1 hr 40 mins

Main Course, Soup

American, Indian, Mediterranean

6 Persons


  • 1 Cup Brown Rice – Uncooked
  • 1 Cup Water
  • 1 Jar Rosey Bloom’s Collard Greens Vegetarian Recipe Preferred
  • 1 Package Frozen Okra 10 oz
  • 1 Can Whole Peeled Tomatoes – Chopped With Liquid
  • 1 Medium Chayote Squash – Diced
  • 1/4 Tsp Ground Ginger More To Taste
  • 1/4 Tsp Dill Weed – Dried More To Taste
  • 1/4 Tsp Ground Cumin Or To Taste
  • 1 Tbs Fresh Cilantro – Chopped Or To Taste
  • 1 Can Kidney Beans – Rinsed and Drained 16 oz
  • 1 Can Tomato Paste 6 oz
  • All Purpose Flour As Needed For Thickening


  • 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.
  • Place collard greens in large skillet and simmer for about 10 minutes. Drain.
  • Combine okra, tomatoes, and chayote squash in a separate large pot; bring to a boil and cook until okra has thawed.
  • 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).
  • 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.
  • Enjoy!

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