If you’ve never made Vegan Caribbean Pelau with Beans and Spinach, welcome to your new favorite “I need dinner to taste like a vacation” move. This dish is cozy, bold, and wildly satisfying—like your weeknight rice bowl just got a passport and a confidence boost.
And the best part? It’s one pot, which means fewer dishes and more time to do literally anything else (including standing over the stove pretending you’re on a cooking show—no judgment, I do it too).
Pelau is traditionally known for its deep flavor built from caramelized sugar, aromatics, and rice simmered into something smoky-sweet and savory. We’re keeping that same soul—just going plant-based with red beans and spinach, plus creamy coconut milk that makes everything taste like it belongs on a beach.
Table of Contents
Why You’ll Love This Vegan Caribbean Pelau with Beans and Spinach
- One pot = one less headache. Your sink will not look like a crime scene afterward.
- Big flavor, simple steps. The caramelized sugar does the heavy lifting. (And yes, it’s supposed to get dark and dramatic.)
- Meal-prep friendly. It reheats like a champ and tastes even better the next day.
- Hearty but fresh. Beans bring the comfort, spinach brings the “look at me eating greens” energy.
- Budget-friendly ingredients. No exotic scavenger hunt required.
This is the kind of meal that makes you feel like you have your life together—even if you’re eating it in sweatpants while answering emails.
What Is Pelau, Anyway?
Pelau (often spelled “pelau” or “pilau” depending on the island and the family recipe) is a beloved Caribbean one-pot rice dish. It’s famous for that signature flavor foundation: browned sugar (yep), aromatics, and rice simmered until it soaks up all that goodness.
The caramelized sugar isn’t a gimmick—it adds depth, a slightly smoky sweetness, and that unmistakable “what is THAT amazing flavor?” moment. In traditional versions, meat is browned in the caramel. Here, we build the same rich base with vegetables, tomato paste, turmeric, coconut milk, and beans.
Ingredients You’ll Need
Here’s everything for your One Pot Vegan Caribbean Pelau with Beans and Spinach:
- 2 tbsp neutral oil (canola, avocado, vegetable)
- 2 tbsp sugar
- 1 large yellow onion, diced
- 1 green bell pepper, seeded and diced
- 3 large carrots, peeled and finely diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 1 tbsp kosher salt
- 1 tsp ground turmeric
- 1 (13.5 oz) can coconut milk
- 1 cup water
- 1 cup long-grain white rice
- 2 (15 oz) cans red beans, drained and rinsed
- 10 oz baby spinach
Quick ingredient notes from Chef Omar
- Long-grain rice holds up best here—fluffy, not mushy.
- Coconut milk brings richness, so don’t skip it. (This is not the moment for “maybe I’ll just use water.”)
- Red beans are hearty and classic-feeling, but you can swap if needed—more on that in FAQs.
How to Make Vegan Caribbean Pelau with Beans and Spinach
Grab a large Dutch oven or heavy-bottomed pot. This recipe moves from “tiny and innocent” to “deep and magical” fast, so give yourself a little stirring space.
1) Caramelize the sugar (the flavor magic)
Combine 2 tbsp oil and 2 tbsp sugar in your pot over medium-high heat. Cook, stirring frequently, until the mixture turns black and smoking, about 4 minutes.
Yes—black. Yes—smoking. This is where people panic and call the fire department on themselves. Don’t. Pelau starts dramatic. It’s a whole personality.
2) Add the veggies and calm things down
Reduce heat to medium-low and add the onion, bell pepper, and carrots. Cook until the veggies start getting tender, about 10 minutes.
You’re building a base here. Let them soften and soak up that caramelized goodness.
3) Bring in the bold flavors
Increase heat to high. Add the garlic, tomato paste, salt, turmeric, coconut milk, and water. Stir well and bring to a boil.
At this point your kitchen will smell like something delicious is plotting.
4) Add rice and beans, then simmer
Once boiling, reduce heat to low. Stir in the rice and red beans. Cover and cook until the rice is tender, about 25 minutes.
Important: Keep the lid on. This is not the time to peek every 90 seconds. Let the steam do its job.
5) Wilt the spinach like a pro
Remove from heat, uncover, and stir in the baby spinach. Cover again and let it sit for 10 minutes, until the spinach wilts.
Stir once more, taste, and add extra salt if needed. Serve immediately.
Chef Omar’s Tips for Pelau That Never Lets You Down
- Use a heavy-bottomed pot. Thin pots make sugar burn unevenly and go from “caramelized” to “regret” quickly.
- Stir the sugar-oil mixture constantly. It changes fast near the end.
- Dice your carrots small. Big chunks stay crunchy, and pelau is meant to be cozy and cohesive.
- Don’t over-stir once the rice goes in. Too much stirring = sticky rice city.
- Let it rest after spinach. That 10-minute sit is where everything settles into perfection.
And if your caramel looks rebellious? Let it be. Pelau is built on controlled chaos—and it always rewards you.
A Little Story From My Kitchen
The first time I taught someone pelau, they looked at the blackened sugar and said, “Chef… are we okay?”
I told them, “We’re more than okay. We’re flavor-forward.”
Ten minutes later, they were leaning over the pot like it was telling secrets. That’s pelau. It starts intense, then turns into comfort food with swagger. Now I make this vegan version when friends “stop by for a minute” (which is code for “we’re hungry and staying awhile”). It disappears fast.
Serving Ideas
This Vegan Caribbean Pelau with Beans and Spinach is absolutely a full meal on its own, but if you want to dress it up:
- A simple cucumber-tomato salad for crunch
- Fried plantains if you’re feeling fancy (or hungry-hungry)
- Hot sauce or pepper sauce for heat lovers
- Lime wedges for a bright finish
FAQs About Vegan Caribbean Pelau with Beans and Spinach
Can I make this One Pot Vegan Caribbean Pelau with Beans and Spinach with a different bean?
Absolutely. If red beans aren’t your thing, try kidney beans, pigeon peas, or black beans. Keep the quantity the same (two 15-oz cans, drained and rinsed).
Can I use brown rice instead of white rice?
You can, but brown rice needs more liquid and longer cook time. If you do it, plan on extra water and a longer simmer (often 40–45 minutes depending on the rice). White long-grain is the easiest and most consistent.
How long does it keep in the fridge?
Stored in an airtight container, it keeps well for 4–5 days. Reheat with a splash of water or coconut milk to bring back that creamy texture.
Can I freeze it?
Yes! Freeze in portions for up to 2–3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
My sugar got really dark—did I ruin it?
Not necessarily. Pelau is supposed to start with very dark caramelized sugar. If it smells sharply burnt (like bitter smoke), it may have gone too far. Next time, pull it just a touch earlier—still dark, but not aggressively scorched.
Bring the Islands to Your Table
When you need a meal that’s comforting, bold, and easy enough for a busy weeknight, Vegan Caribbean Pelau with Beans and Spinach delivers every time. It’s creamy, savory, a little smoky-sweet, and packed with plant-powered goodness—without making you babysit multiple pans.
Make it once, and I promise this Vegan Caribbean Pelau with Beans and Spinach will slide right into your regular rotation like it pays rent.
Keep the Flavor Train Rolling (More Vegan Wins!)
- If you loved the cozy, island-style comfort of this pelau, you’ll probably also vibe with our comforting Black Beans and Rice recipe for another budget-friendly, bean-and-rice dinner that hits the spot.
- Craving more bold, hearty bowls that feel like a warm hug? Try this Vegan Chili Recipe with Black Beans—it’s perfect for meal prep, game day, or when you want dinner to do the most.
- Want to keep that coconut-milk magic going with greens? Don’t miss our Chickpea and Spinach Curry for another creamy, one-pot-ish plant-based dinner that makes your kitchen smell amazing.
- And because leftovers deserve a little respect (and safety!), bookmark this guide on how long beans last in the fridge so you can store your pelau like a pro and enjoy it all week.
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Vegan Caribbean Pelau with Beans and Spinach
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting Vegan Caribbean Pelau with Beans and Spinach made in one pot with coconut milk, red beans, and warm spices—bold, hearty, and perfect for busy weeknights.
Ingredients
2 tbsp neutral oil
2 tbsp sugar
1 large yellow onion, diced
1 green bell pepper, seeded and diced
3 large carrots, peeled and finely diced
4 garlic cloves, minced
3 tbsp tomato paste
1 tbsp kosher salt (plus more to taste)
1 tsp ground turmeric
1 (13.5 oz) can coconut milk
1 cup water
1 cup long-grain white rice
2 (15 oz) cans red beans, drained and rinsed
10 oz baby spinach
Instructions
In a large Dutch oven or heavy-bottomed pot, combine oil and sugar over medium-high heat. Cook, stirring often, until the mixture turns very dark and begins to smoke, about 4 minutes.
Reduce heat to medium-low. Add onion, bell pepper, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
Increase heat to high. Stir in garlic, tomato paste, salt, turmeric, coconut milk, and water. Bring to a boil.
Reduce heat to low. Add rice and red beans, stir well, cover, and cook until rice is tender, about 25 minutes.
Remove from heat. Uncover and stir in spinach. Cover again and let sit for 10 minutes until spinach wilts.
Fluff gently, adjust seasoning if needed, and serve warm.
Notes
The dark caramelized sugar is essential for authentic pelau flavor—don’t rush this step.
Dice vegetables evenly for consistent texture.
Add a splash of water or coconut milk when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 0 mg