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Fall Vegan Stew!

By Therelishedroost

Fall Vegan Stew!

About a month ago I decided that I would truly try to eat healthy. We are trying vegan 2/3 of the week, allowing the weekend to be a bit naughty!  I was challenged to find meals that would be tasty and filling so I turned to "Oh She Glows".  Author and blogger Angela Liddon has created the most health filled and just plain good for you blog around! She even has a cook book out and I did not hesitate to buy it. She was my life saver when it came to making just vegetables and nuts interesting. Even if you are a devout meat eater there is something in this book and blog you are sure to enjoy. I thought I would post my favorite Fall stew that I ate it for days because it was just that good. Check out The Oh She Glows Cookbook available HERE! Fall Vegan Stew!
Fall Vegan Stew! Soul Soothing- African Peanut Stew Ingredients:
  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion
  • 3 cloves garlic, minced
  • 1 red pepper, diced I added and orange pepper too!
  • 1 jalapeno, seeded and diced (optional)
  • 1 medium sweet potato, peeled and chopped into 1/2 inch pieces
  • 1 – 28 oz. can diced tomatoes, with their juices (I like Pomi)
  • Salt & Pepper
  • 1/3 cup natural peanut butter
  • 4 cups vegetable broth I like Pacific brand.
  • 1 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (optional)
  • 1 – 15 oz. can chickpeas, drained and rinsed
  • 2 handfuls baby spinach or kale chopped
  • Fresh cilantro or parsley
  • Roasted peanuts, for garnish
  • TIP: stir in some leftover rice ( cant helo it I love white rice) but Brown is better for you!
Directions: 1. In a large saucepan, heat oil over medium heat. Add onion and garlic and saute for 5 mins, until onion is translucent 2. Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for 5 mins. Season with S & P. 3. In a medium bowl, whisk peanut butter with 1 cup vegetable broth until no clumps remain. Stir into large saucepan with remaining 3 cups vegetable broth, chili powder, and cayenne. 4. Cover pan and reduce heat to medium-low. Simmer for 10-20 mins until sweet potato is tender. 5. Stir in chickpeas and spinach and cook until spinach is wilted. Season with S & P. 6. Ladle into bowls and garnish with cilantro/parsley and peanuts.  You can add some leftover rice for a heartier meal, too

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