African Peanut Stew (vegan)

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, African Peanut Stew (vegan) might be a recipe you should try. For $1.36 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 262 calories, 9g of protein, and 13g of fat each. Several people really liked this side dish. It is perfect for Autumn. Head to the store and pick up peanut butter, vegetable broth, garlic, and a few other things to make it today. It is a reasonably priced recipe for fans of African food. This recipe from Budget Bytes has 1895 fans. From preparation to the plate, this recipe takes approximately 55 minutes. Overall, this recipe earns a tremendous spoonacular score of 91%. Users who liked this recipe also liked Vegetarian African Peanut Stew, African Chicken Peanut Stew, and African Chicken Peanut Stew.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Peel and grate the ginger using a small holed cheese grater. Mince the garlic. Saut the ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.Dice the onion, add it to the pot, and continue to saut. Dice the sweet potato (1/2 inch cubes), add it to the pot, and continue to saut a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips. Add the collard strips to the soup pot.Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed (will depend on the brand of broth used).Serve the stew hot with a few cilantro leaves if desired.

 

Step by step:

1. Peel and grate the ginger using a small holed cheese grater. Mince the garlic. Saut the ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.Dice the onion, add it to the pot, and continue to saut. Dice the sweet potato (1/2 inch cubes), add it to the pot, and continue to saut a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.

2. Add the tomato paste and peanut butter, and stir until everything is evenly mixed.

3. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture.

4. Place a lid on the pot and turn the heat up to high.While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips.

5. Add the collard strips to the soup pot.Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed (will depend on the brand of broth used).

6. Serve the stew hot with a few cilantro leaves if desired.

Nutrition Information:

covered percent of daily need