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Vegan Mayi Moulen

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  2. Vegan Mayi Moulen
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    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:

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

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    Vegor “The scientist”

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