VEGAN PEANUT STOW
Before I tried Peanut Stew, I had seen many versions on the internet. I regret not having made it sooner. This stew combines several West African peanut-based stews, and it’s delicious! This creamy tomato-peanut stew, rich and creamy, is a great meal in one bowl. This flavorful stew will be a hit!
WHAT IS PEANUT STEE?
This stew was inspired by many variations of peanut stew from West Africa. There are many names and recipes for this stew, including groundnut stew or manage. These regional recipes share a rich tomato broth with peanut butter and many delicious spices. These flavors are amazing. Although most recipes call for chicken, I created a few substitutions so that it could be vegan. I promise you won’t miss the meat.
This Vegan Peanut Stew is delicious! I love the texture of the collard greens. But I have seen other versions that use different greens.
You can use either chunky peanut butter or smooth peanut butter. However, it should be natural without added sugar to enhance the peanut flavor.
HOW TO SERVE VEGAN PEANUT STEW
Because of its slightly nutty taste and extra texture, brown rice is my favorite carb to accompany this dish. I love to add a little bit to my stew. It can be served with or without rice, but you could also serve it with bread (or some Naan) to dip. I like my stew spicy, so I add a drizzle of Sriracha to it. I love fusion!
VEGAN PEANUT STOW
This Vegan Peanut Stew offers comfort in a bowl with rich peanut and tomato sauces, sweet potatoes and collard greens.
Prep time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serving Size: 1.5 cups
- 1 Tbsp olive oil ($0.16)
- 4 cloves of garlic ($0.32)
- 1 Tbsp grated fresh Ginger ($0.30).
- 1 sweet potato (about 1 lb.) ($1.47)
- 1 medium onion ($0.21)
- 1 teaspoon cumin (0.10)
- 1/4 tsp crushed pepper ($0.02)
- 1 6oz. can tomato paste ($0.45)
- 1/2 cup peanut butter in natural style ($0.55)
- 6 cups vegetable broth ($0.78)
- 1/2 bunch of collard greens (4-6 cups chopped). ($0.99)
- 1/4 bunch cilantro ($0.25)
- 4.5 cups brown rice cooked ($0.53)
- 1/3 cup chopped peanuts ($0.16)
- Use a small holed cheese grantor to peel and grate Ginger. Chop the garlic and dice the onion. Sauté the onion, Ginger and garlic in olive oil on medium heat until softened.
- While the garlic, Ginger, and onion are being sautéed, peel and dice sweet potatoes into half-inch cubes. Continue to saute the sweet potato cubes with cumin and red pepper for approximately 5 minutes.
- Add tomato paste, peanut butter, vegetable broth, and water to the pot. Stir until peanut butter and tomato paste are fully dissolved in the broth. Turn the heat to high and cover the pot with a lid. Let the stew boil for a few minutes. Turn the heat to medium-low once the stew has boiled. Let it simmer for 15-20 minutes or until the sweet potato is very soft.
- As the soup simmers, make the collard greens. Take a knife and remove the stems. Next, stack the leaves and cut them into strips about 1/2 inch in width. The chopped collard greens should be placed in a colander. Rinse well.
- Stir in the collard greens after the stew has simmered for 15-20 minutes. Allow the stew to simmer for 5 minutes, and then smash the sweet potatoes against a side of the pot. This will help thicken the stew.
- Taste the stew and adjust salt or red pepper if necessary. Serve the stew with 3/4 cup of cooked rice, some chopped peanuts, fresh cilantro and, if you wish, a drizzle of Sriracha.
1.5 cups Calories: 467.9 Kcal Carbohydrates: 63.43 G Protein: 14.7 G Fat: 19.62g Sodium: 1341.67 mg Fiber: 9.45 g