This stew is packed with flavor and spices and starts with browning crimini mushrooms!
Jamaican Brown Stew Mushrooms with Butter Beans [Vegan]
Ingredients You Need for Jamaican Brown Stew Mushrooms with Butter Beans [Vegan]
- 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 tablespoon is for browning the mushrooms)
- 3 tablespoons apple cider vinegar
- 1/2 of green bell pepper, medium slices
- 1-2 sprigs of fresh thyme
How to Prepare Jamaican Brown Stew Mushrooms with Butter Beans [Vegan]
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 soy sauce to the pan with a little sea salt.
- Allow the mushrooms to cook for about 5 minutes uncovered then add 1 tablespoon of maple syrup to the pan.
- Continue to sauté until the mushrooms 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 allspice.
- 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 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.
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