Vegan Peanut Stew
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 1.5 cups each
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Calories
4679 kcal
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Course
Main Course, Soup
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Cuisine
International, Vegetarian, Vegan, gluten-free
Vegan Peanut Stew
Description
This stew starts by sautéing onion, garlic, and fresh grated ginger in olive oil to build a flavorful base. Sweet potatoes and spices like cumin and red pepper are added and cooked briefly before introducing tomato paste, peanut butter, and vegetable broth to create a creamy, slightly tangy broth rich with peanut flavor. The stew simmers until the sweet potatoes are tender.
Collard greens are prepared by removing stems and chopping leaves, then stirred into the stew at the end to wilt gently. The finished dish offers a balance of smooth, rich broth with hearty pieces of sweet potato and tender greens, highlighted by ginger’s warmth and a subtle kick from red pepper.
It is typically served over cooked brown rice to complement the stew’s creamy consistency and absorb its flavors. Optional garnishes like chopped peanuts and fresh cilantro add texture and brightness, rounding out the dish.
Ingredients
- 1 Tbsp olive oil $0.16
- 4 cloves garlic $0.32
- 1 Tbsp ginger $0.30, grated fresh
- 1 sweet potato $1.47, about 1 lb
- 1 onion $0.21, medium
- 1 tsp cumin $0.10
- 1/4 tsp crushed red pepper $0.02
- 1 oz. can tomato paste $0.45
- 1/2 cup peanut butter $0.55, natural style
- 6 cups vegetable broth $0.78
- 1/2 bunch collard greens $0.99, 4-6 cups chopped
Optional Garnishes
- 1/4 bunch cilantro $0.25
- 4.5 cups brown rice $0.53, cooked
- 1/3 cup peanut $0.16, chopped
Instructions
- Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
- While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes.
- Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
- While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well
- Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
- Finally, taste the stew and add salt or red pepper, if desired. Serve the stew with a scoop of cooked rice (about 3/4 cup), a few chopped peanuts, fresh cilantro, and a drizzle of sriracha, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 4679 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 467.9kcal | 23% |
| Carbohydrates | 63.43g | 21% |
| Protein | 14.7g | 29% |
| Fat | 19.62g | 30% |
| Sodium | 1341.67mg | 56% |
| Fiber | 9.45g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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