Vegan St. Lucian Bouillion/Bouyon

I am always looking for easy, one-pot, good-leftover recipes. I also like to be able to make the recipes my own without compromising taste. I’ve found a great dish that can utilize basically whatever ingredients you have in your house. I’ve made this one vegan but traditionally it is cooked with meat. For the formal recipe with meat click here. I should note, that I eye-ball almost everything in this recipe…

I usually can make this dish in about half an hour.

Step one 1: Simmer some onions and garlic in a fat of your choice, I used coconut oil.

Step 2: Season. I used coarse salt, pepper, celery seed, bay leaves and all spice.

Step 3: Begin to prepare dumplings. The dumplings are a mixture of 1-2 cups of flour (I used spelt flour) and about half – 1 cup of water, seasoned with salt. Set the mixture aside for later.

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Step 4: Add in basically whatever ingredients you want to the simmering onions, garlic and spices. I usually add a type of squash – this time I had acorn squash and about 2-3 potatoes cut up into pieces.

Step 5: Add 2 cans (14fl oz each) of red kidney beans (or whatever beans you want.) You can also soak beans overnight.

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Step 6: Add about 2-3 cups of water to the pot and turn up the heat to bring stew to a boil.

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Step 7: Once the bouillon is boiling, roll the flour mixture into dumplings the size of your choice, I don’t like them to be too large.

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Step 8: Lower heat and let simmer until potatoes are cooked through.

Step 9: I add some green veggies at this point (broccoli, spinach) but you can really add whatever – even quinoa would be good.

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Step 10: Taste and add more salt or pepper if necessary.

Step 11: Serve. I top with seeds such as roasted pumpkin (high in iron) or hemp hearts.

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