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.
Vegan
Vegan Mayi Moulen
Vegan Mayi Moulen is a captivating Haitian staple, showcasing a delightful combination of cornmeal and an assortment of vegetables.
About this recipe
Method
Tested in our kitchen
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.
Courses: Dinner, Lunch
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