Vegan West African Peanut Stew
Made with wholesome plant-powered ingredients, this is the kind of meal you can serve anyone who tries to insist vegans just eat salad.
- Heat a large, deep nonstick pan (or Dutch oven) over medium-high heat. Add the coconut oil and, once shimmering, add the onions with a pinch of kosher salt. Cook until the onions are just starting to brown, about 5-6 minutes.
- Add the garlic, jalapeño peppers and Spice Blend. Cook for 2 minutes, stirring to coat the vegetables. If you are not using a nonstick pan, you may need to add a bit more coconut oil or a bit of water to prevent burning.
- Pour in the vegetable stock or water, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the sweet potatoes, peanut butter, white beans, crushed tomatoes and tomato paste. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a simmer for 20 minutes, or until the sweet potato is completely soft and tender.
- Optional step: If you’d like the stew to be very thick and creamy, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).
- Add the chopped kale and simmer for 3-5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.
- Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve with white rice, if desired.
Recipe and image courtesy of @rainbowplantlife.