Vegan Jamaican Bulgur Wheat & Peas

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Delicious and healthier alternative to the traditional Jamaican Rice and Peas recipe. It's full of flavour from the thyme, escallion, and garlic, with a touch of creaminess from fresh coconut milk. It will give you the comforting taste of island cuisine, in the comfort of your home!

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Ingredients for Soaking Dried Red Kidney Beans: Dried Red Kidney Beans Escallion or Green Onion Garlic Thyme

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Ingredients for Jamaican Bulgur Wheat & Peas: Scotch Bonnet Pepper Pimento Seeds (Whole Allspice Berries) Seasoning Salt or Vegetable Bouillon Coconut Milk Bulgur Salt

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TSS TIP: to cook bulgur by boiling you need 1 part bulgur to 2 parts water

TSS TIP: to cook bulgur by boiling you need 1 part bulgur to 2 parts water

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TSS TIP: Type of Peas to Use - Dried Red Kidney Beans, this is what gives off the reddish tint and gives great flavour!

TSS TIP: Type of Peas to Use - Dried Red Kidney Beans, this is what gives off the reddish tint and gives great flavour!

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TSS TIP: Cook Bulgur Wheat on Low Heat - once the bulgur has been added to the pot, only use a low heat setting; enough heat to keep the mixture at a very slight simmer.

TSS TIP: Cook Bulgur Wheat on Low Heat - once the bulgur has been added to the pot, only use a low heat setting; enough heat to keep the mixture at a very slight simmer.

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