This stew is packed with flavor and spices and starts with browning crimini
mushrooms!Jamaican Brown Stew Mushrooms with Butter Beans [Vegan]
Ingredients
- 3 tablespoons olive/avocado oil
- 1 lb crimini mushrooms, sliced
- 1/2 of an onion, sliced
- 2 tablespoons ginger, grated
- 2 garlic cloves, crushed with garlic press
- 2 medium carrots chopped
- 1 whole scotch Bonnet, green or some other bright color
- 1/2 teaspoon hot Jamaican jerk seasoning
- 2 teaspoon garlic powder (optional)
- 1.5 teaspoon allspice or 6 crushed pimento balls
- 2 cartons of butter beans, drained (26.8 ounces total)
- 1 teaspoon of vegetable bouillon paste 3 tbsp spelt flour
- 4 tablespoons tomato paste
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon ground black pepper
- 1/2 cup soy sauce (split between browning the mushrooms and making the brown stew sauce)
- 1.5 cups purified water
- 3 tablespoons Maple Syrup or some other sweetener (1 tbsp is for browning the mushrooms)
- 3 tablespoons apple cider vinegar
- 1/2 of a green bell pepper, medium slices
- 1-2 sprigs of fresh thyme
Preparation
For Browning the Mushrooms:
- Add your olive oil to a frying pan or wok and allow it to heat up.
- Add the crimini mushrooms to your pan and allow that to sizzle for 2-3 minutes.
- Add 1/4 cup of the soy sauce to the pan with a little sea salt
- Allow the mushrooms cook for about 5 minutes uncovered then add 1 tablespoon of maple syrup to the pan
- Continue to sauté until the mushrooms until they become charred, about 2-4 more minutes on medium to high
For Making the Brown Stew Sauce:
- Add your olive oil to the pan and allow it to warm up
- Add your onions along with your grated ginger, crushed garlic, your scotch bonnet pepper and the carrots
- Add your jerk seasoning to the pan along with your garlic powder and the all spice
- Add the rinsed and drained butter beans to the pan, your vegetable bouillon paste and the spelt flour. Stir to combine the flour really well before adding the remaining ingredients
- Add the“no-soy” soy sauce to the pan, your tomato paste, sea salt and ground black pepper.
- Next, add your water, your maple syrup and your apple cider vinegar. Then, stir the pot and start to scratch the brown crust off the bottom of the pan.
- Finally, add your green bell peppers, the charred mushrooms and the fresh thyme.
- Taste it for to make sure the sour versus sweet taste is to your liking then cover it and allow it to simmer for at least 5-7 minutes.
https://www.onegreenplanet.org/vegan-recipe/jamaican-brown-stew-mushrooms-with-butter-beans-vegan/
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