Kirly Sues Kitchen

Vegan Stew Peas with Dumplings

Vegan stew peas with dumplings



1lb /0.5kg dried kidney beans

6 cups water – 1 cup = 250ml

500ml coconut milk – coconut milk is Vegan

1 onion, minced and/or 2 spring onions, chopped

2 cloves garlic, crushed or minced or diced

1 carrot, diced

1 ½ – 2 tsp salt or to taste

1 sprig thyme or ½ tsp dried thyme

1 whole scotch bonnet pepper (with stem intact)

¼ tsp ginger (optional)

¼ tsp ground all spice optional


½ cup whole wheat flour /Plain flour

¼ cup water

pinch salt

Preparation Method for Stew Peas

Wash the beans thoroughly and soak in water overnight or for at least 8 hours. The following day you need to discard the water and thoroughly rinse the beans, place them in a saucepan with water and bring to the boil, lower the heat to a simmer until they are tender for about 1 hour or so. Add coconut milk and vegetables carrots, onion, garlic, and continue simmering. Add the dumplings (see below for method) and thyme and other seasonings, simmer for around another 30 minutes or so until the sauce is thick. Discard pepper before serving.

Preparation Method for Dumplings (Dumplings are key to this recipe)

Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.

Serve with Steamed Rice and Vegetables.


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