Peanut & Vegetable Stew (Vegan, Oil-free, & Gluten free)
Updated: Aug 18, 2020
This stew was a happy accident. I was experimenting and it turned out amazing! Super comforting and full of delicious vegetables. I hope you love it as much as I do.
1 large yellow onion, diced
3 medium carrots, chopped
1 large red bell pepper, chopped
4 cups of peeled and chopped sweet potatoes
5 cloves of garlic, minced
1 tsp minced ginger
Juice from 2 limes
28 oz can of crushed tomatoes
4 & 1/4 cups of water
4 cups of frozen spinach or kale (Or a mix of both)
1/2 cup natural peanut butter
2 15 oz cans of great northern beans, drained and rinsed
2 tbsp vegetable bouillon (Use gluten free if desired)
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp red pepper flakes
2 tsp maple syrup
Salt and pepper to taste
1 tbsp sriracha (optional)
Chopped peanuts for garnishing (optional)
Rice for serving
Add 1/4 cup of water to a large stock pot and bring to a medium heat. Add your diced onion and saute until translucent. Then add your garlic and saute until fragrant. Add your bell pepper, carrots and ginger. Stirring occasionally so nothing sticks. If your veggies start sticking to the bottom of the pan, add a few additional tablespoons of water.
Add your chopped sweet potato, crushed tomatoes, 4 cups of water and reduce the heat to a low simmer. Add the vegetable bouillon, onion powder, garlic powder, cumin, coriander, and red pepper flakes. Mix well then allow to cook until your sweet potatoes are soft, stirring occasionally.
Bring the heat back up to medium, add the peanut butter, and mix well. Then add your frozen kale/spinach, lime juice and great northern beans. Allow the stew to simmer for 10-15 minutes, stirring often so nothing sticks.
Add the maple syrup, sriracha, salt/pepper to taste, and mix well. Serve with your choice of rice and chopped peanuts as desired.
Note: You can substitute vegetable stock in place of water, but leave out the vegetable bouillon if you do.