Vegan peanut and sweet potato stew
This Vegan Peanut and Sweet Potato Stew combines creamy peanut butter and warming spices with sweet potato and kale for a hearty vegan meal. Easy to prepare, it's a comforting dish that's packed with flavor and nutrients.
Cook time 25 min
Prep time 5 min
Ingredients:
2 tbsp olive oil1 onion
3 garlic cloves
1 tbsp ginger root
1/2 tsp red pepper (spice)
1 can canned tomatoes
1/2 cup peanut butter
1 tsp coriander leaves
2 cups vegetable broth
1 sweet potato
1 can black beans
1 cup peas
2 cups kale
1 dash salt
1 dash black pepper
This hearty Vegan Peanut and Sweet Potato Stew is a perfect blend of warming spices, creamy peanut butter, and healthy vegetables. Whether you're vegan or just looking to add more plant-based meals to your diet, this stew will leave you feeling satisfied and nourished.
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic, grated ginger, and red pepper flakes. Sauté for another 2 minutes, until fragrant.
- Pour in the canned tomatoes, including the juice, and stir well to combine.
- Add the peanut butter and mix thoroughly until the peanut butter has melted into the tomato mixture.
- Pour in the vegetable broth and stir well.
- Add the diced sweet potato, ensuring it is fully submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the sweet potato is tender.
- Once the sweet potato has softened, add the black beans, peas, and chopped kale to the pot.
- Stir well to combine, letting the kale wilt and the beans and peas heat through, about 5-7 minutes.
- Add the chopped fresh coriander leaves to the pot.
- Season with salt and black pepper to taste. Stir well.
- Remove from heat and let the stew sit for a few minutes to develop flavors before serving.
- Ladle the stew into bowls and garnish with additional coriander leaves if desired.
This Vegan Peanut and Sweet Potato Stew is a comforting and nutritious dish that's sure to be a hit. Packed with flavor and easy to make, it's perfect for a weeknight dinner or meal prep for the week. Enjoy the rich, creamy texture and the variety of vegetables in every bite!
Vegan peanut and sweet potato stew FAQ:
This stew is not baked; it is simmered on the stovetop. After bringing it to a boil, reduce the heat and let it simmer for about 15 minutes, or until the sweet potato is tender.
The sweet potato should be tender when pierced with a fork. If it feels firm, continue simmering for a few more minutes, checking for doneness regularly.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze in portions for up to 3 months.
You can use almond butter or sunflower seed butter as a substitute for peanut butter, keeping in mind the flavors may slightly change.
Yes, this stew is gluten-free, as all ingredients listed, including the vegetable broth and canned ingredients, are gluten-free.
Cooking Tips:
- For a smoother texture, you can blend part of the stew before adding the kale and peas.
- Feel free to adjust the spice level by adding more or less red pepper to suit your taste.
- Lime juice can be added at the end for a touch of acidity and brightness.
- Consider garnishing with chopped peanuts and fresh cilantro for added texture and aroma.
- Serve with rice, quinoa, or crusty bread to make it a complete and filling meal.
Nutrition Facts
6 ServingsCalories 270kcal
Protein 12g
Carbohydrates 30g
Fiber 10g
Sugar 8g
Fat 16g
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