Inspired by Caribbean Vegan, Taylor Mason, Bajan Stew, pg 85 2 heaping T Bajan Seasoning (below) 2 T oil 1 small onion, chopped 1 carrot, diced small 1 potato, diced small 3 habanero peppers, fresh or rehydrated 1 T paprika 1 t curry powder 1 t ground cloves Thyme ½ t black pepper 4 ¼ cps water 1-2 T soy sauce 2 T ketchup 1 T tomato paste 3 clove garlic, minced 2 T brown sugar ¼ cp prepared mustard 1/3 cp white vinegar Juice of 2 limes 1 t each cornstarch and water 2 heaping T Bajan Seasoning } ¼ t Bajan Pepper Sauce } incorporated into above 1. Heat oil in soup pot over medium heat. Add onion, carrot, and potato and sauté 5 minutes. Stir in TVP, meat, or chicken, paprika, and pepper and cook til meat is well browned. 2. Stir in water, turn heat to low, and simmer 30 minutes. 3. Stir in ketchup, tomato paste, brown sugar, and Worcestershire sauce and cook 10 minutes. 4. Stir in cornstarch and water together and add to pot with garlic. Increase heat to medium and cook uncovered, stirring occasionally, for 5-7 minutes, till thick. 5. Stir in seasoning and cook 5 more minutes. Bajan Seasoning Note: Will keep in fridge for as long as a year. Makes 1 cp 20 green onions 1 onion 3 garlic cloves 3 habanero peppers, or to taste 1 T paprika 1 t curry powder (hot) 1 t ground cloves 1/3 cp vinegar (white or apple cider) Juice of 2 limes Thyme, marjoram, parsley, chopped Salt and pepper to taste 1. Coarsely chop all onions, garlic, habaneros by hand. 2. Put in food processor and pulse till finely chopped. 3. Add lime juice, herbs & pulse few more times. 4. Add salt and pepper, spices, and vinegar and process till medium smooth, leaving some texture. 5. Transfer to jar and store in refrigerator. Bajan Pepper Sauce Makes 1 cp. Will store for a year in fried. 2 habaneros 1 T ground turmeric NO 1 onion, coarsely chopped 2 large garlic cloves, coarsely chopped 1 t brown sugar 1/3 cp prepared mustard 2 t distilled white vinegar Process in blender.