• LA Commons Staff

Slow Cooker Vegan Oxtail Stew

Vegan Oxtail Stew (Curacao)


300 g Cooked Chickpeas

300 g Cooked Bantu Beans (Can substitute Red, Kidney or Pinto)

400 g Oyster Mushrooms

100 g Sweet Peppers

1 can of Jack Fruit

2 tbs Jerk Spice

2 tbs Island Spice

2 tbs Cumin

2 tbs Minced Garlic

3 tbs of Maple Syrup

Stick of Celery

Miscellaneous dry beans and vegetables

Put all of this in a food processor until well mixed and then shape into a loaf. Put the stick of celery through the middle to mimic the marrow of the oxtail. Place miscellaneous dry beans and vegetables to cover the bottom of the slow cooker. Add rope around the loaf if you really want to replicate the look of the Oxtails. In any case, put the loaf on top of the beans and vegetables. Cook on high for 3-4 hours or low for 5 - 6. When finished, slice and serve over rice and peas or polenta.

Frozen Virgin Pina Colada


Frozen Pineapple

Frozen Young Coconut

Pineapple Juice

Brown Cane Sugar Syrup

Mix all ingredients in a blender or food processor, Serve immediately or freeze for later.


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