This recipe was created by Korenne Rachelle's youtube channel please see instructional video here:
-Two Large Mixing Bowls
-Wooden Spoon/ Mixing Spatula
-Large Shallow Pot
-Lined Baking/Sheet Tray
Jamaican Stew Peas w/ Spinners
Vegan Mock Meat (see below)
Spinner Dumplings (see below)
2-3c Red Leaf Kale (rough julienne)
16oz bag Dried Kidney Beans (rehydrated and cooked)
1/2c Tomatoes (medium chopped)
1/3c Red Onion (julienne)
1c Tri-colored Bell Peppers (small chopped)
1ea Scotch Bonnet peppers (whole)
4-6 sprig Fresh Thyme (substitute 1T dried if needed)
1/2c Scallions (chopped, divided)
1/2T Garlic Powder
1/2T Onion Powder
1/2t Black Pepper
1ea 12oz can Coconut Milk
2T Beefless* Vegetable Bouillon
1T Grapeseed/Vegetable oil
1. Heat oil on med-high heat in a large shallow pot, Saute mock meat until golden brown. Add kale, tri-colored peppers, tomatoes, onions, and spices. Continue cooking until kale begins to wilt. Add beans, water, bouillon, coconut milk, scotch bonnet, thyme, salt and pepper. Adjust to salt t o preference and add dumplings. Cover and cook until dumplings are firm and mock meat is firm and tender. Approximately 20-25 minutes over medium heat on a soft boil. Adjust water level as needed, be sure dumplings have enough liquid for submersion. Serve.
1-1/2c Chickpea Flour
1t Sea Salt
1/4t Black Pepper
1/4t Baking Powder (optional for fluffiness)
1/4c Scallions (chopped)
1 to 1-1/2c Water (add to consistency)
1. Mix all ingredients with the exception of the water, in large mixing bowl. Add water a small pour at a time to consistency (play dough or fluffy clay). Shape into small pointed cylinders. Set aside or refrigerate for later use.
3/4c Chickpea flour
1-1/2c Mushrooms (your preferred variety, cooked shredded/chopped)
2T Vegan Beefless Bouillon
2T Vegan Worcestershire sauce
1t Liquid Smoke
1/2t Sea Salt tt
1/4t Black Pepper tt
4-5 sheets Rice Paper
1. Mix all ingredients in large mixing bowl with the exception of the rice paper, until thoroughly combined.
2. Rehydrate rice paper one at a time and add mixture along one side and roll up. You may double the rice paper per roll for a more fatty textured mock meat. Slice and use as desired.
Store individually in the freezer to prevent the mock meat logs from sticking one to the other. After they have frozen separately first, then package them together in a freezer safe bag and keep them frozen for later use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (630g)|
|Recipe Makes: 1|
|Calories from Fat: 102 (15%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 110.6mg||4 %|
|Potassium 1518.5mg||40 %|
|Total Carbohydrate 103.2g||30 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 83.7g|
|Protein 38.8g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 676
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