HOME
- Home
- Directory
- About Us
RECIPES LIST
- SEARCH
- RECIPES LIST
- CONDIMENTS
- COURSES
  - APPETIZER
  - BREAD & ROLLS
  - BREAKFAST
  - BRUNCH
  - DESSERT
  - DINNER
  - LUNCH
  - SNACKS
  - SOUPS
  - STIR FRY
- CUISINES
  - AMERICAS
  - ASIA
    - CHINESE
    - JAPAN
    - Thai
    - Vietnamese
  - AFRICA
  - EUROPE
    - BRITISH
    - BELGIAN
    - FRENCH
    - GERMANY
    - GREEK
    - ITALIAN
    - NETHERLANDS
    - POLISH
    - RUSSIAN
  - ISLANDS
    - HAITI
    - JAMAICAN
  - MIDDLE EAST
    - ARAB
    - INDIAN
- HOLIDAYS
  - BIRTHDAYS
  - CHRISTMAS
  - EASTER
  - GAME NIGHT
  - HALLOWEEN
  - NEW YEARS
  - THANKSGIVING
- QUICK CATEGORIES
- SEASON
  - FALL
  - SPRING
  - SUMMER
  - WINTER
Forum
- Sign In
- Community Boards
SEARCH
Submit Recipe
Health

Vegan Mayi Moulen

Home
Vegan Mayi Moulen

0
min
Prep Time
0
min
Cook Time
0
min
Ready in
per
Yield
300
cal
Calories

User Review:
0
User Rating:

Share Print Add to Favorite

Share this recipe

Vegan Mayi Moulen

Recipe Overview

Author’s name:Vegor
Recipe type:Vegan
Allergens:
Seasons:all
Cuisines:
Courses:dinner,lunch

Recipe Description

Vegan Mayi Moulen is a captivating Haitian staple, showcasing a delightful combination of cornmeal and an assortment of vegetables. This vegan version replaces traditional animal fats with coconut oil, infusing each bite with a subtle, tropical richness. Accompanied by spinach and kidney beans, it offers a nourishing, hearty meal that’s perfect for any day of the year. Enjoy this cultural classic, now perfectly suited for a vegan lifestyle.

Ingredients

2 tablespoons coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup diced tomatoes
3 cups vegetable broth
1 cup canned kidney beans, rinsed and drained
1 cup spinach, chopped
Salt and pepper to taste

Steps:

Heat the coconut oil in a large pot over medium heat.
Add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
Stir in the tomatoes and cook for another 3 minutes.
Add the vegetable broth and bring to a boil. Gradually whisk in the cornmeal.
Reduce heat to low and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
Season with salt and pepper to taste. Serve hot.

Similar recipes that you might like:

Vegan Hummus and Veggie Sandwich

Introducing the Classic Vegan Hummus and Veggie Sandwich: a harmonious blend of creamy homemade hummus and crisp garden vegetables, tucked between artisan bread slices for a fulfilling meal.