Vegan Caribbean Stew

A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean.


  • 1 cup uncooked brown rice
  • water
  • 1/2 pound collard greens, chopped
  • 2 cloves garlic, peeled
  • 1 (10 ounce) package frozen okra
  • 1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
  • 1 chayote squash, diced
  • 2 cloves garlic, crushed
  • 1/4 teaspoon ground ginger, or more to taste
  • 1/4 teaspoon dried dill weed, or more to taste
  • 1/4 teaspoon ground cumin, or to taste
  • 1 tablespoon chopped fresh cilantro, or to taste
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (6 ounce) can tomato paste
  • all-purpose flour, or as needed
Vegan Caribbean Stew
Vegan Caribbean Stew


  1. 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, 45 to 50 minutes.
  2. Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
  3. Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. 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).
  4. 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.
Vegan Caribbean Stew
Vegan Caribbean Stew

Categories:   Chayote Recipes