Jug-Jug from Caribbean Vegan: Plant-Based, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion by Taymer Mason

Ingredients

• pink or sea salt
• ½ cup (120 ml) boiling water
• ½ cup (45 g) textured vegetable protein (TVP) granules
• 1 onion, finely chopped
• ¼ cup (50 g) Holiday “Ham” or smoky vegan sausage, finely chopped
• 1 tablespoon Bajan Seasoning or Trinidadian Green Seasoning
• 2 tablespoons olive oil
• ½ teaspoon minced Scotch bonnet or habanero pepper
• 1 green onion, minced
• ½ teaspoon liquid hickory smoke
• 1 cup (170 g) fresh, frozen, canned, or cooked pigeon peas
• 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried
• Vegan margarine
• 1 tablespoon vegan Worcestershire sauce
• ⅓ cup (80 ml) vegetable stock
• 1 tablespoon plus 1 teaspoon millet flour
• 1½ cups (360 ml) water