This deliciously nutty soup is a game change and a sure-fire away to impress everyone at your next gathering. Hearty and satisfying, this hits all the right spots. Find this recipe in Bianca Haun & Sascha Naderer’s The Veginner’s Cookbook through Skyhorse Publishing!
African-Inspired Peanut Stew [Vegan]
- 1 teaspoon canola oil
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 cup potatoes, chopped
- 1 zucchini, cubed
- 1 carrot, sliced
- 5 cherry tomatoes, halved
- 1 scallion, thinly sliced
- 1 cup frozen spinach
- 1/3 cup smooth peanut butter
- 2 cups water plus more to reach desired consistency
- 1 teaspoon salt
- Roasted peanuts for garnish, chopped
- White rice, for serving
- In a large pot with canola oil, cook the onion and garlic until translucent.
- Add in the chopped potatoes and let them roast until they turn a nice brownish color.
- Then, add in the zucchini, carrot, cherry tomatoes, and scallion and let everything cook for a couple of minutes, while stirring occasionally.
- Then, add the frozen spinach, peanut butter, water, and salt. Let it cook on medium to high heat with the lid on for about 30 minutes. Once the potatoes are soft, the water has cooked down, and the stew has a nice creamy texture, it’s ready to serve. If the potatoes are not soft enough but the water has cooked down too much, add 1/2 cup of water at a time until perfectly creamy.
- Garnish with roasted peanuts and serve with white rice!