Let’s Try Vegan! 25-Day Nutrition Challenge

Haitian Legume

Recipe type: Main/Side

Cuisine: Vegan

Serves: 8-10

What you’ll need:
  • 1 cup of water
  • 1 peeled and diced eggplants
  • 1 peeled and chopped coarsely chayote squash
  • ½ diced cabbage
  • 1 pack of watercress
  • 2 carrots chopped coarsely
  • 3 shallots diced
  • 2 stalks green onion diced
  • 1 medium bell pepper thinly sliced
  • 1 medium size onion diced
  • 1 scotch bonnet/ habanero hot pepper (careful not to burst this pepper)
  • 1 Tbsp tomato paste diluted with water
  • ½ teaspoon of pink Himalayan salt
  • 4 cloves (poke them into your pepper)
  • 2 garlic cloves
  • 1 vegetable bouillon cube
  • 4 tablespoons of olive oil
How to make it:
  1. First, add the cabbage and eggplant to boiling water and allow to steam, halfway through adding the carrots, and chayote. Vegetables should be tender yet al dente
  2. Remove from heat, taking aside your carrots and chayote.
  3. Using a pilon mash your vegetables together.
  4. In a warm skillet add 1-2 tbsp olive oil, saute your onion, shallots, green onion until fragrant, folding in your steamed vegetable mash.
  5. Add your bouillon cube, habanero pepper with cloves, 1 tbsp tomato paste and season to taste with salt and pepper. Cover and let cook approx 10 minutes with medium heat stirring as needed.
  6. Taste, adjust seasonings.
  7. Serve with black rice and beans or brown rice white rice

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