West African Peanut Stew [Vegan]

Rich in flavor and packed with nutrients, this vegan take on West African peanut stew truly satisfies. This quick and easy one-pot dish is ready in just over 30 minutes. This dish has won us over with its repeat performances, earning the coveted spot as our go-to favourite.

Contents

West African Peanut Stew [Vegan]Peanut stew with a rich, velvety sauce and tender vegetables? Here’s what you’ll need:Peanut stew, a staple in many West African cuisines! To prepare this delightful vegan version, you’ll need: First, combine 2 tablespoons of peanut oil with 1 onion, diced, and 3 cloves of garlic, minced. Saute until the onions are translucent. Next, add 1 red bell pepper, diced, 1 can of crushed tomatoes (14 oz), and 1 teaspoon of ground cumin. Stir well to combine. Now, it’s time for the star of the show: 1 cup of creamy peanut butter! Yes, you read that right – peanut butter makes this stew rich and velvety. Mix it in thoroughly with the other ingredients. Time to add some spice! Throw in 1 teaspoon of ground ginger, 1/2 teaspoon of cayenne pepper (optional), and a pinch of salt. Stir until combined. Now, let’s talk about the ‘heart’ of this stew: 1 cup of uncooked brown rice. Yes, you read that right – brown rice is the base of this West African peanut stew! Cook according to package instructions, then add it to the pot with the other ingredients. Finally, add in some plant-based protein: 1 can of chickpeas (15 oz), drained and rinsed. Stir well to combine. Let the flavors meld together for at least 30 minutes before serving over fluffy rice or with some crusty bread. Voila! A delicious vegan West African peanut stew that’s sure to please even the pickiest of eaters.West African Peanut Stew (Vegan)

West African Peanut Stew [Vegan]

Peanut stew with a rich, velvety sauce and tender vegetables? Here’s what you’ll need:

Two tablespoons of neutral-tasting oil, such as high-quality avocado oil, were used.
1 (15-oz) can fire-roasted diced tomatoes
1 (15-oz) can coconut milk
5 garlic cloves, minced
1 onion, chopped
1 tablespoon ginger, minced
4 cups vegetable broth
1 vegan chicken bouillon cube
1 tablespoon curry powder
1 tablespoon white vinegar
Two cups of collard greens, thoroughly rinsed and sliced into thin strips, or substitute with an equal amount of chopped kale.
1 small habanero pepper, minced (or use in its entirety for a milder experience)
1 (15-oz) can chickpeas
1/4 cup smooth peanut butter
1/2 cup peanuts, coarsely chopped (with additional peanuts reserved for garnishing)
2 medium sweet potatoes, diced
3 carrots, chopped
1 teaspoon smoked paprika
Salt & freshly cracked black pepper, to taste
Cilantro, to garnish
Steamed rice, to serve

Peanut stew, a staple in many West African cuisines! To prepare this delightful vegan version, you’ll need:

First, combine 2 tablespoons of peanut oil with 1 onion, diced, and 3 cloves of garlic, minced. Saute until the onions are translucent.

Next, add 1 red bell pepper, diced, 1 can of crushed tomatoes (14 oz), and 1 teaspoon of ground cumin. Stir well to combine.

Now, it’s time for the star of the show: 1 cup of creamy peanut butter! Yes, you read that right – peanut butter makes this stew rich and velvety. Mix it in thoroughly with the other ingredients.

Time to add some spice! Throw in 1 teaspoon of ground ginger, 1/2 teaspoon of cayenne pepper (optional), and a pinch of salt. Stir until combined.

Now, let’s talk about the ‘heart’ of this stew: 1 cup of uncooked brown rice. Yes, you read that right – brown rice is the base of this West African peanut stew! Cook according to package instructions, then add it to the pot with the other ingredients.

Finally, add in some plant-based protein: 1 can of chickpeas (15 oz), drained and rinsed. Stir well to combine.

Let the flavors meld together for at least 30 minutes before serving over fluffy rice or with some crusty bread.

Voila! A delicious vegan West African peanut stew that’s sure to please even the pickiest of eaters.

In a large, heavy-bottomed pot, warm the oil over medium heat before introducing the sautéed mixture of finely chopped onion and minced ginger. Add a small amount of salt to the mixture to help extract excess moisture. Continue cooking the mixture until the onion reaches a rich, deep golden hue.
Can you spice up the dish with a pinch of creativity? Add the bold flavors of garlic, habanero’s intense heat, curry powder’s warm aromatic notes, and the deep smokiness of smoked paprika to elevate this culinary delight? Cook until fragrant.
Cook sweet potatoes and let them simmer for five minutes. Add sliced carrots and continue to cook for an additional minute.
Enhanced culinary experience awaits: Combine juicy tomatoes, rich coconut milk, savory broth, concentrated bouillon cube, nutritious collard greens, and crunchy peanuts to craft a harmonious fusion of flavors and textures. Simmer for approximately 20 minutes, or until the sweet potatoes are tender when pierced with a fork and the collards are fully cooked.
Add peanut butter and chickpeas. Let it simmer slowly until the mixture has reached a rich, velvety consistency that coats your spoon with ease. Season with a pinch of salt and a few grinds of freshly cracked black pepper to taste. With a starting point of 1 1/2 teaspoons of salt, we began our seasoning journey from there.
Serve with rice. Adorn with a sprinkling of chopped peanuts and a delicate sprinkle of fresh cilantro for added texture and freshness. Enjoy!