If you love richly spiced stews, you’ll adore Guyanese Pepperpot, a dish with roots in the traditions of the Amerindian peoples and the vibrant regional influence of the Caribbean.
Traditionally a meat stew consisting of braised beef, cow heel, cow foot, or even beef tripe and slow-cooked with exotic spices like Wiri Wiri peppers, cinnamon sticks, and cassareep, this version is fully vegan (yet still deeply satisfying) and perfect for anyone craving bold flavor without animal products.
Long simmering — whether on the stove top, in a Dutch oven, or even a pressure cooker — is part of the pepperpot-making magic.
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What Is Pepperpot?
Pepperpot (sometimes called pepperpot soup) isn’t just any stew. Historically, it was a celebratory dish in Guyana and the Caribbean, especially around holidays. Pepperpot has its roots in Amerindian cooking, where ingredients like cassava, yams, and cassava dumplings were slow-simmered for hours in a rich, molasses-like cassareep.
In traditional preparations, scotch bonnet peppers bring the heat, often joined by other varieties of Capsicum annuum like Wiri Wiri peppers, serranos, or even the Mexican Pepper Pot Pepper. The bold spice is balanced with fragrant ingredients like cinnamon sticks and orange peel.
While classic recipes might use beef stock or beef bouillon to build umami, we’re steering this version fully plant-based — without losing that pepperpot soul.
Why This Vegan Version Still Delivers Big Flavor
Many people think hearty dishes like Guyanese Pepperpot require animal proteins, but that’s just not the case. A smart combination of spices, aromatics, and cooking techniques can create a stew just as satisfying. Similar to slow‑cooked beef stew, this recipe builds flavor by layering ingredients and letting them meld.
- Warm spices including cinnamon sticks, garlic, and cloves
- Heat choose scotch bonnet peppers, Wiri Wiri peppers, or red pepper flakes
- Sweet balance from a touch of brown sugar
- Tangy depth from orange zest and cassareep
- Umami and texture from hearty vegetables and plant‑based protein
This isn’t canned soup or a quick weeknight stew. It’s an homage to the slow cooking tradition of pepperpot making — rich, layered, and unforgettable.
Ingredients
- coconut oil
- yellow onion
- garlic cloves
- Guyanese thyme (fresh or dried)
- scotch bonnet peppers
- Wiri Wiri peppers or serrano peppers (optional)
- cinnamon sticks
- whole cloves
- orange zest
- brown sugar
- vegan cassareep
- vegetable broth
- soy sauce or tamari
tempeh - baby bella mushrooms
- carrot
- potato
- salt and pepper
- red pepper flakes (optional)
Instructions
- Heat coconut oil in a Dutch oven over medium heat (or sauté in a skillet if prepping for pressure cooker/slow cooker).
- Add onion, garlic, and thyme; cook 3–4 min until aromatic.
- Stir in cinnamon sticks, cloves, orange peel, scotch bonnet, Wiri Wiri/serrano peppers, and brown sugar.
- Pour in vegan cassareep, vegetable broth, and soy sauce; stir to combine.
- Add
tempeh , mushrooms, carrot, and potato. - Cook
- Stove Top: Simmer low, covered, 50–60 min.
- Pressure Cooker: Cook 15–20 min after pressurizing.
- Slow Cooker: 4–6 hrs on low.
- Taste; season with salt, pepper, and red pepper flakes if you like it spicy.
- Serve hot with rice, roti, or your favorite sides.
Serving Tips
- Ladle this hearty vegan pepper pot soup over fluffy rice.
- Pair with cassava dumplings for an authentic touch.
- Add extra hot peppers for serious heat — this dish loves spice!
- Leftovers deepen in flavor and make excellent next‑day meals.
Pepperpot is more than a recipe — it’s a tapestry of cultural influence: Amerindian roots, Caribbean soul, and spice traditions tied to the seed crops of the African Diaspora. It’s slow‑cooked comfort steeped in history, whether made in a cast iron pot or pressure cooker.
Even though this isn’t a meat stew like traditional braised beef or cow heel, it honors the heart of the dish: spicy and aromatic sauce, layers of flavor, and communal cooking that brings people together.
Vegan Guyanese Pepperpot
Vegan Guyanese Pepperpot recipe with cassareep, orange peel, cinnamon sticks & Wiri Wiri peppers — a spicy, slow‑cooked Caribbean classic without meat.
- 2 tablespoons coconut oil
- 1 large yellow onion diced
- 4-5 cloves garlic minced
- 1 tablespoon Guyanese thyme, fresh or 1 teaspoon dried
- 1-2 scotch bonnet peppers seeded for less heat
- 1-2 Wiri Wiri peppers or serrano peppers optional
- 1-2 sticks cinnamon
- 1 teaspoon whole cloves
- Zest of 1 orange
- 1-2 teaspoons brown sugar
- ¾ cup vegan cassareep
- 2 cups vegetable broth plus extra, if needed
- 1 tablespoon soy sauce or tamari
- 8 ounces tempeh cubed
- 2 cups baby bella mushrooms halved
- 1 large carrot cubed
- 1 medium potato
- salt and pepper
- red pepper flakes optional, for extra heat
-
Heat coconut oil in a Dutch oven over medium heat (or in a skillet if prepping for pressure cooker/slow cooker).
-
Add onion, garlic, and thyme; cook 3–4 min until aromatic.
-
Stir in cinnamon sticks, cloves, orange peel, scotch bonnet, Wiri Wiri/serrano peppers, and brown sugar.
-
Pour in vegan cassareep, vegetable broth, and soy sauce; stir to combine.
-
Add tempeh, mushrooms, carrot, and potato.
-
Stove Top: Simmer low, covered, 50–60 min.
-
Pressure Cooker: Cook 15–20 min after pressurizing.
-
Slow Cooker: 4–6 hrs on low.
-
Season with salt, pepper, and red pepper flakes if you like it spicy.
-
Serve hot with rice, roti, or your favorite sides.
FAQ
Can I substitute other hot peppers?
Yes! If you can’t find Wiri Wiri peppers, serrano or extra scotch bonnet works.
Is Cassareep Vegan?
Some cassareep brands aren’t — check ingredients carefully or choose a vegan variety such as this one from Baron.
Can I make pepperpot in a slow cooker?
Totally! Slow cooking enhances depth — just follow the same steps and cook on low for 4–6 hrs. For more slow cooker recipes, check out this article.
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