This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This dish typically contains cassava. I didn’t have any on hand so I used yellow potatoes instead. If you choose to use cassava prepare separately and add in with the plantains at the end.
- This dish is also typically served with fish. I had purchased Gardein Fishless Filets but forgot to prepare and serve with this dish. This dish is flavorful enough that it doesn’t need them, but if you’d like to add it prepare the fishless filets according to packaging. Then chop into bite sized pieces and fold into the stew before serving.
- The dumplings in this recipe call for 3/4 cup of non-dairy milk. You may need a little more or less to get the texture right, so add slowly until you reach desired texture.
Vegan Metemgee
Details
8 servings
20 minutes
40 minutes
Print
Ingredients : Stew
3 13.5 ounce Cans Coconut Milk
1/2 pound Okra
2 Sweet Potatoes, Small
2 Ripe Plantains
1 Yellow Potato, Large
1 Ear of Corn
1 Yellow Onion
1 to 2 Habanero Peppers
10 Garlic Cloves
2 tablespoons Vegetable Oil
2 Vegetable Bullion Cubes (mine makes 2 cups per cube)
2 Bay Leaves
1 tablespoon Thyme, Fresh
1 tablespoon Cumin Seeds
1 teaspoon Pepper, Ground
1 teaspoon Salt
(Optional Garnish as Needed) Fresh Parsley, Cilantro, or Green Onions
Ingredients : Dumplings
1 cup All Purpose Flour
3/4 cup Non-dairy Milk
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
Directions
- Being by preparing all of the produce. Skin the sweet potatoes. Cut both sweet potatoes and yellow potato cut into large, 1 inch chunks. Husk corn and slice into 1 inch thick coins. Set aside.
- Dice onion and mince garlic. Set aside.
- Mince habanero with seeds. Set aside.
- Trim ends of okra. Set aside.
- Peel plantain and cut in thirds then cut each third lengthwise in half. Set aside.
- Heat up a pot on medium high heat. Once to temperature add vegetable oil and saute onion and garlic until onion begins to turn translucent.
- Add habanero, thyme, pepper, and cumin. Saute until fragrant.
- Add sweet potatoes, potato, corn, bullion cubes, bay leaves, and coconut milk to pot. Bring to a simmer then turn down to medium low heat. Allow to simmer for at about 20 minutes, or until potatoes are roughly al dente. Stir pot frequently to prevent burning on the bottom of the pot.
- Prepare plantains by heating up a small pot with water. Bring water to a boil and boil plantains until they are fork tender. Remove from heat and drain water. Set aside.
- Prepare dumplings. Mix dry ingredients in a small bowl. Slowly stir in non-dairy milk until you have a thick but sticky dough. Set aside.
- Once potatoes are al dente add dumplings in small spoonfulls to the pot, or about 2 tablespoons of dough per dumpling.
- Mix in okra to pot. Cover and allow to cook for 6 to 10 minutes, or until okra is tender.
- Once okra is cooked, remove pot from heat. Fold plantains into stew and allow it to cool and flavors to marry for 5 to 10 minutes.
- Serve stew hot and garnish with green onions, parsley, or cilantro. Enjoy!
And as always, a taste test with quick thoughts from the omnivore reviewer!
