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This stew is packed with flavor and spices and starts with browning crimini mushrooms!

Jamaican Brown Stew Mushrooms with Butter Beans [Vegan]

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Serves

6

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:
  1. Add your olive oil to a frying pan or wok and allow it to heat up.
  2. Add the crimini mushrooms to your pan and allow that to sizzle for 2-3 minutes.
  3. Add 1/4 cup of soy sauce to the pan with a little sea salt.
  4. Allow the mushrooms to cook for about 5 minutes uncovered then add 1 tablespoon of maple syrup to the pan.
  5. Continue to sauté until the mushrooms become charred, about 2-4 more minutes on medium to high.

For Making the Brown Stew Sauce:

  1. Add your olive oil to the pan and allow it to warm up.
  2. Add your onions along with your grated ginger, crushed garlic, your scotch bonnet pepper, and the carrots.
  3. Add your jerk seasoning to the pan along with your garlic powder and allspice.
  4. 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.
  5. Add the“no-soy” soy sauce to the pan, your tomato paste, sea salt, and ground black pepper.
  6. 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.
  7. Finally, add your green bell peppers, the charred mushrooms, and the fresh thyme.
  8. 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.

 

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Trudy Geneus

    See My Recipes

    Trudy Geneus, co-founder and lead recipe creator at The Geneus Life, is a plant-based meal creation and conscious lifestyle expert. She shares uniquely flavored recipes, conscious lifestyle tips, and herbal tea recommendations to keep you on track with your plant-based goals. With the ancient knowledge of Ayurveda and the powerful wisdom of Caribbean herbalism, Trudy has created over 100 delicious and healthy recipes.

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