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Jamaican Brown Stew


This vegetarian dish is hearty and comforting. Serve as is with crusty bread, or spoon it over rice. Delicious!

Serves 4-6.


  • 3/4 c beef-flavored TVP chunks (textured vegetable protein)
  • 4 c hot water (divided use)
  • 1 Tbsp coconut oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1-inch knob ginger root, minced
  • 3 c cubed root vegetables (potatoes, carrots, winter squash, etc.)
  • 1 c lima beans, pinto beans or peas
  • 1 c bell peppers, chopped
  • 1/2 tsp seasoning salt
  • 1/4 tsp pepper
  • 1 tsp cider vinegar
  • 1 Tbsp soy sauce
  • 1/2 tsp allspice (pimiento seed)
  • 2/3 c coconut milk or coconut cream
  • 1 (.87 oz) packet brown gravy mix


  1. Place the TVP in a medium bowl and add 2 cups of the hot water. Allow to soak 20 minutes.
  2. Drain in a strainer. Rinse well. Squeeze the liquid from the TVP and set aside.
  3. In a large, heavy pot, melt the coconut oil over medium heat. Add the TVP, onion, and celery. Saute 3 minutes.
  4. Add the garlic and ginger; saute another 30 seconds.
  5. Pour in the remaining 2 cups of hot water; stir, scraping the bottom of the pot.
  6. Add root veggies, lima beans, bell peppers, seasoning salt, pepper, vinegar, soy sauce and allspice. Stir and bring to a boil.
  7. Reduce temperature and cover. Simmer 10 minutes, or until root veggies are fork tender but not mushy.
  8. Stir in the coconut milk and brown gravy mix. Stir and bring back to simmering. Simmer another minute.
  9. Serve hot in bowls with minced parsley or sliced green onions for garnish. May also be served over rice.

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