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0
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minReady in -
perYield -
300
calCalories
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.
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