This is one of those quick and easy dishes that my mother used to make when I was growing up. Only she used real chicken. I recreated it as a vegan version. Same great taste without harming innocent chickens. Click to find out the recipe.

Ingredients

1 package of May Wah Vegan Chicken (contains 10 vegan drumsticks) Purchase here

1 Medium green bell pepper

1 Medium onion

1 large tomato

3 cloves of garlic

3 Medium red skin potatoes

1 Large tomato

Mince a 2 inch piece of ginger

1 Veggie bouillon cube (unsalted)

3 Sprigs of thyme

3 Large basil leaves minced

1 Scotch Bonnet pepper (halved and deseeded)

1 teaspoon of curry powder

2 tablespoons of tomato paste

3 Tablespoons of olive oil

2 Tablespoons of sea salt

32 ounces of water (or fill your pot a little more than half way with water)

 Brown rice.

Prep Instructions

Defrost the vegan chicken and place in the oven for 15-20 minutes (until golden brown)

While the chicken is baking, begin dicing all of the following ingredients: onion, tomato, garlic cloves, & green pepper.

Cut the potatoes and carrots into quarters. If using organic potatoes and carrots, just wash thoroughly and cut into quarters. Leave the skin on because there are beneficial nutrients in the skin too.

Mince the thyme, basil and ginger.

Slice the scotch bonnet pepper in half and remove the seeds. *Tip-slice and remove the seeds from the Scotch Bonnet pepper under cold running water using a fork and knife. This won’t prevent you from coughing and your eyes stinging. Also make sure your fingers do not come in contact with the pepper at all. If the oils from the pepper get on your skin it will burn for days.*

Start boiling your brown rice. You can add a teaspoon of earth balance for flavor and a pinch of salt for flavor.

Cooking Instructions for the stew

Put the three table spoons of oil into your pot and add the diced tomato, onion, garlic, Scotch Bonnet pepper and green pepper. Cook them until they are almost translucent.

Add the following ingredients to the pot: chicken, potatoes, carrots, tomato paste, ginger, veggie bouillon cube, basil, salt, and water. Let it boil on a medium to high heat for 10 minutes.*Don’t put a lid on the pot because you want the water level to reduce and the stew to thicken up a bit.*

During the last 5 minutes add the curry powder. Don’t add the curry powder during the beginning of cooking because if curry cooks for too long it can develop a bitter taste and can sometimes cause an upset stomach. Then serve the stew over rice and enjoy.