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Vegetarian Pelau

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March 29, 2018 in Food Comments Off on Vegetarian Pelau
Vegetarian Pelau
Hey, Trinbagonians! If you’re looking for some good veggie pelau, you’re in the right place. If there is anything I can do to make this page more user-friendly (more photos?), leave me a note in the comments.
Here’s a traditional West Indian recipe I adapted from my mother-in-law’s original recipe. It’s purposely a little vague. My mother-in-law says to “feel and taste your way through.”

  • Protein: 1 package of tofu (cut into bite-size pieces or scramble in the pot) OR 1 can pigeon peas OR 1 can garbanzo beans OR 1 can black beans
  • Basmati Rice
  • 1 16 oz. can coconut milk
  • Peas (fresh or frozen – I use about 1 cup)
  • chopped bell peppers,onions, carrots (if you’re up North, this is is a great dish in the winter to use up frozen farm share peppers and onions, or during the growing season, vegetables that are in season)
  • flavorings (fresh ground pepper, Montreal chicken spices, a scoop of hot pepper sauce)
 In a large pot,
  • Add 1 tbsp brown sugar
  • About 2 tbsp oil, heated (I use olive oil)
  • Stir to a deep golden brown
  • Add seasoning and tofu, stir until brown, then add vegetables
-OR- If you are using beans,
  • On medium-low heat, add chopped veggies, beans, and seasoning
  • Simmer, stirring occasionally, until slightly sticking to pan and vegetables are at desired tenderness (I like a little crunch, so this is just a minute or two)

Next

  • Add one can of coconut milk, and refill the can halfway with water and add it
  • Add 1 1/2- 2 c. of rice
  • Add more flavoring to taste/smell if needed (I use a little more Montreal chicken spices)
  • Stir and taste your way through
  • Cover over low heat
  • Allow rice to cook slowly
If peas are frozen, add them at the very end and cook till just heated through. I add the pepper at the end as well so they don’t get too soft.
  • Uncover over medium heat to a dry finish
It’s OK if the rice gets brown and sticks to the bottom of the pot – that’s part of what makes it taste good.
The dish takes me about 30 minutes to make, including prep. It easily feeds a family, with leftovers for tomorrow’s lunch.

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