Bermuda’s culinary scene is a vibrant blend of island flavors, rich traditions, and fresh, local ingredients. For those embracing a vegan lifestyle, Bermuda offers an exciting array of dishes that showcase the bounty of the sea, garden-fresh produce, and tropical fruits without relying on animal products.
Exploring Bermuda recipes vegan-style not only allows you to enjoy the island’s unique flavors but also introduces a healthy and sustainable approach to cooking. Whether you’re craving something light and refreshing or hearty and comforting, these vegan Bermuda recipes bring a taste of paradise right to your kitchen.
Join me as we dive into some delicious, easy-to-make dishes that celebrate Bermuda’s culinary heritage in a compassionate, plant-based way.
Why You’ll Love This Recipe
These vegan Bermuda recipes are packed with fresh ingredients, bold spices, and tropical accents that awaken your palate. They are perfect for anyone looking to enjoy authentic island flavors while following a plant-based diet.
Each recipe is designed to be approachable for home cooks of all skill levels, ensuring you can bring a touch of Bermuda to your table without fuss.
Additionally, these recipes are nutrient-dense, using wholesome vegetables, legumes, and grains that nourish your body and delight your senses. Whether you want a quick snack or a full meal, these dishes offer versatility and vibrant taste profiles that you’ll want to make again and again.
Ingredients
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 medium sweet potatoes, peeled and cubed
- 1 cup diced bell peppers (red, yellow, or green)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup coconut milk (full fat for creaminess)
- 2 tablespoons olive oil or coconut oil
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh lime juice from 1 lime
- Fresh cilantro or parsley, chopped for garnish
- 1 cup cooked quinoa or rice, for serving
Equipment
- Medium-sized pot for boiling or steaming sweet potatoes
- Large skillet or sauté pan
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander or sieve (if using canned chickpeas)
- Bowl for mixing
- Serving plates or bowls
Instructions
- Prepare the sweet potatoes: Peel and cube the sweet potatoes into bite-sized pieces. Boil or steam them until tender, about 10-15 minutes. Drain and set aside.
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add spices: Stir in the smoked paprika, turmeric, ground cumin, and thyme. Cook for 1-2 minutes to toast the spices and enhance their flavors.
- Add peppers and chickpeas: Toss in the diced bell peppers and chickpeas. Stir well to coat everything in the spices. Cook for 5 minutes, stirring occasionally.
- Combine sweet potatoes and coconut milk: Add the cooked sweet potatoes to the skillet. Pour in the coconut milk, stirring gently to combine all ingredients. Bring to a simmer and let cook for 5-7 minutes until the sauce thickens slightly.
- Season and finish: Season the dish with salt and pepper to taste. Remove from heat and squeeze fresh lime juice over the top. Stir gently to combine.
- Serve: Spoon the vegan Bermuda stew over cooked quinoa or rice. Garnish with chopped fresh cilantro or parsley for a burst of color and freshness.
Tips & Variations
Tip: To make this dish even more flavorful, try roasting the sweet potatoes instead of boiling them. This adds a caramelized sweetness that pairs beautifully with the spices.
Variation: Add chopped fresh tomatoes or a splash of tomato paste for a tangy twist. You can also swap chickpeas for black beans or lentils for a different texture and protein profile.
Tip: For a little heat, add some diced Scotch bonnet pepper or a dash of cayenne pepper while sautéing the spices.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Sodium | 230 mg |
| Vitamin A | 120% DV |
| Vitamin C | 60% DV |
| Iron | 15% DV |
Serving Suggestions
This vegan Bermuda stew pairs wonderfully with a side of fluffy coconut rice or quinoa, which helps soak up the flavorful sauce. For added texture and freshness, serve with a crisp green salad tossed in a light vinaigrette.
To complete the Bermudian experience, consider serving alongside Kansas City Coleslaw for a crunchy contrast or a tropical fruit salsa featuring mango and pineapple.
For those interested in other vegan delights, explore the Jamaican Minced Beef Recipes or try the playful Johnny Carino’s Vegan Skilletini for more island-inspired plant-based meals.
Conclusion
Embracing vegan Bermuda recipes offers a delicious gateway into the island’s rich culinary heritage while respecting a plant-based lifestyle. These recipes highlight the vibrant, fresh ingredients that Bermuda is known for, combining them with bold spices and satisfying textures that make every bite a joy.
Whether you’re a seasoned vegan or simply curious about plant-based eating, these dishes are sure to impress your taste buds and nourish your body.
From the hearty sweet potato and chickpea stew to the colorful vegetable medleys, Bermuda’s vegan cuisine proves that you don’t need animal products to create flavorful, satisfying meals. Give these recipes a try and bring a little island sunshine to your kitchen today!
📖 Recipe Card: Bermuda Vegan Peas and Rice
Description: A flavorful and hearty vegan take on Bermuda's classic peas and rice using coconut milk and fresh herbs. This dish is perfect as a main or side and packed with protein and fiber.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 1 cup long grain rice
- 1 cup dried pigeon peas or canned chickpeas
- 1 can (13.5 oz) coconut milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
Instructions
- Rinse the rice under cold water until water runs clear.
- If using dried pigeon peas, soak overnight and boil until tender; if canned, rinse and drain.
- Heat olive oil in a pot over medium heat and sauté onion and garlic until translucent.
- Add thyme, smoked paprika, and allspice; cook for 1 minute until fragrant.
- Stir in pigeon peas, rice, coconut milk, and vegetable broth; bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until rice is cooked and liquid absorbed.
- Season with salt and pepper; fluff rice with a fork.
- Garnish with sliced green onions and serve warm.
Nutrition: Calories: 350 kcal | Protein: 9 g | Fat: 12 g | Carbs: 50 g
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