Spicy Peanut Stew

This ended up being even more delicious than I thought it would be! It’s a little spicy, a little tangy, and a lot of comforting.

I only used 2 sweet potatoes, but they were HUGE (image below next to a standard box grater and 6 inch (blade) knife for comparison). You may need 4 or so if they are more regular sized.

Ingredients

1 onion, diced
1.5 tbs ginger, grated
1 ½ tsp garlic, minced
2 tsp cumin
2 lbs or so of sweet potatoes, peeled and diced
1 tsp crushed red pepper
2 cans tomato paste
1 cup smooth peanut butter
8 cups vegetable broth
1 bunch kale, stems removed and coarsely chopped
Salt
1/2 cup peanuts, coarsely chopped
1/4 cup chopped cilantro
Rice prepared your favorite way
Hot sauce if desired

Process

You can use an instant pot for this, or go with a stock pot. I have directions below for both.

Sauté onions, garlic, and ginger for 2-3 minutes.

Add cumin and sweet potatoes and continue to sauté for an additional 2-3 minutes.

Add tomato paste, vegetable broth, and peanut butter. At this point, if you are using an Instant Pot, pressure cook for 10 minutes, allow to depressurize for 10 minutes and then release if not already done. If you are using your a stock pot, bring to a simmer and cook until potatoes are soft.

Once the potatoes are done, use an immersion blender or mixer to mash the potatoes to your desired level of smoothness. Add the kale and allow it to simmer another 10 minutes while you finish up your accompaniments. Salt to taste.

Serve with rice, chopped peanuts, chopped cilantro, hot sauce, and some homemade garlic sourdough bread if you happen to have it handy (ha!).

Slow Cooker Veggie Stew and Polenta

This is one of those “clean out the veggie drawers” kind of recipes. I listed below what I put in, but you can make this more like ratatouille by skipping the carrots, chickpeas, and mushrooms and adding more eggplant and some zucchini.

Ingredients

  • 2 tbsp olive oil 
  • 1 eggplant, cubed 
  • 2 stalks celery 
  • 2 summer squash, chopped 
  • 1 red pepper, chopped 
  • 1 onion, sliced 
  • 3 carrots, sliced
  • 4 oz mushrooms 
  • 2 tbsp garlic, minced 
  • 2 tbsp Italian seasoning 
  • 28 oz diced tomatoes 
  • 1-2 tsp capers
  • Salt and pepper 
  • 2 tbsp balsamic vinegar 
  • 2 18 oz. prepared polenta tube
  • Vegan parm (purchase or make using nutritional yeast combined with finely crushed pine nuts or almonds and sea salt)

Process

Chop your veggies. Add everything but the polenta to your slow cooker or Instant Pot. In a slow cooker, give it about 4 hours. In the Instant Pot, you’ll want about 5 hours.

About ½ hour before the stew is complete, oven fry the polenta in ½ inch slices. Place a little olive oil in a baking pan. Add slices. Sprinkle with vegan parmesan. Bake at 375, flipping over when bottom begins to brown.

Serve stew over polenta with your choice of seasonings or hot sauce.

Vegan Greek-ish Veggie and Chickpea Stew with Pearl Couscous

When you have some veggies and a trying to get creative, who knows what will happen?

Ingredients

  • 2 Small Eggplants, peeled and cubed
  • 4 TBSP olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and chopped
  • 1 large red pepper, seeded and chopped
  • 1/2 tbsp minced garlic
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cinnamon
  • Salt and pepper
  • 2 Zucchini, peeled and sliced
  • 1 large (or 2 small) and diced tomatoes
  • 2 cans of chickpeas or 3-4 cups prepared chickpeas
  • 1.5 cups of water from chickpea cans or chickpea prep
  • 1 bunch of kale, trimmed and chopped
  • Pearl/Israeli couscous
  • Vegetable broth

Process

Salt eggplant and allow to sweat in a colander for 1 hour.  Rinse and pat dry.

Sauté onion, peppers, carrots in olive oil for 3-5 minutes. Add garlic and spices. Cook an additional 3 minutes. If you do this in a cast iron pan, you’ll have one less pan to clean later!

Add tomatoes, chickpeas and chickpea liquid, eggplant, and zucchini. Bring to a boil, add kale, and allow to cook at a low boil for 10 minutes. Meanwhile, preheat oven to 400*

Transfer the whole shebang to the oven and bake for 40 minutes. Check at 20 minutes and add additional water if necessary.

Meanwhile, prepare your couscous in broth according to directions. 

Serve stew with a heap of couscous and a drizzle of olive oil, a spoon of yogurt or sour cream, and some olives.