Trinidad Vegan Pelau

Steps

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1. 1
   Heat a 5-quart pot over high heat until hot.
   ▶ ≈0:27
2. 2
   Add brown sugar and allow it to bubble, foam, expand, and darken in the Caribbean browning process. Keep heat at medium, lowering if it smokes too much.
   ▶ ≈0:33
3. 3
   Add ketchup and stir well.
   ▶ ≈1:00
4. 4
   Add the chopped mushrooms, which serve as the protein in this dish.
   ▶ ≈1:14
5. 5
   Add the rinsed and drained dried pigeon peas.
   ▶ ≈1:22
6. 6
   Add the rice and stir well to ensure the rice, peas, and mushrooms all take on the caramelized color.
   ▶ ≈1:36
7. 7
   Continue stirring for a couple of minutes to seal in the color and flavor, scraping up any browned bits stuck to the bottom.
   ▶ ≈1:56
8. 8
   Add the green seasoning and celery.
   ▶ ≈2:17
9. 9
   Add the onion and reduce heat to low.
   ▶ ≈2:35
10. 10
    Add the carrots, bell pepper, and pumpkin, and mix well.
    ▶ ≈2:43
11. 11
    Season with salt and black pepper to taste.
    ▶ ≈2:56
12. 12
    Pour in 1 can of coconut milk.
    ▶ ≈3:12
13. 13
    Add 2.5 cups of hot water. Adjust the amount based on your desired texture—more water for softer rice, less for grainier texture.
    ▶ ≈3:26
14. 14
    Bring to a boil, cover, reduce heat to low, and simmer for 20 to 40 minutes until the rice reaches your desired texture.
    ▶ ≈4:11
15. 15
    After the timer goes off, give it a stir, mix all the flavors together, taste, and add more salt if needed.
    ▶ ≈4:39