African Peanut Stew will give you a new vegan attitude!
We’ve heard it said before that if you don’t enjoy vegan meals, you’re doing it wrong. This is to say, going plant-based has the potential to be every bit as delicious and satisfying as an omnivorous or carnivorous diet. If you’re the type of person who isn’t keen on eating their veggies, then maybe you have yet to try ones that have been prepared the right way. Or, maybe you’re a more seasoned vegan who loves their vegetables, and you’re looking to try something new. No matter which camp you’re in, we’re happy to tell you that you’re sure to enjoy the meal prep recipe we have for you today—A delicious, plant-based African Peanut Stew!
Refreshing and savory flavors of sweet potatoes, onion, tomatoes, and cilantro come together for this recipe, and it’s all tied together with a creamy peanut butter base. For the small time investment of 50 minutes (10 minutes of prep, and 40 minutes of cooking), you get 4 days of incredibly healthy, filling, antioxidant-rich meals!
Get in on this zesty vegan dish for your meal prep this week. You just may discover a new favorite, or even a whole new, healthier lifestyle!
You won’t miss the meat with this hearty vegan stew packed with antioxidant-rich veggies and creamy peanut butter texture!
How long will African Peanut Stew last for?
We found this dish lasts 3-4 days when refrigerated, which is perfect for the four servings it makes!
Can African Peanut Stew be frozen?
You absolutely can freeze the stew, and it will stay good for up to six months! Just make sure you use a good quality gallon-size freezer bag, and that you press out any air before zipping it up.
African Peanut Stew Ingredients:
- 2 tablespoon olive oil
- 3 cups cubed sweet potatoes, peeled
- 1 cup chopped celery
- 1 cup chopped sweet white onion
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon coriander
- 2 (15 oz) cans fire-roasted tomatoes with hatched green chilies
- 4 cups vegetable stock
- 1 teaspoon sea salt
- ½ cup creamy peanut butter
- 2 tablespoon lime juice
- 2 cups shredded kale
- ½ cup chopped cilantro for topping
- ½ cup chopped peanuts for topping
How do you make African Peanut Stew?
Simplicity is at the heart of cooking this meal prep recipe, and it comes together in a truly snappy way! You can start by heating your olive oil on medium in a 4-quart pot or Dutch oven. Next, add your chopped sweet potatoes, celery, and onion, then cover and cook for 10 minutes. Add garlic, ginger and coriander and continue to cook covered for 5 minutes longer. Stir in your canned tomatoes, vegetable stock and sea salt, then heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium and simmer uncovered for 20 minutes or until the sweet potatoes are tender. Mix in the peanut butter, lime juice and kale and cook for 5 minutes longer, making sure that your kale wilts.
And that’s it! Simply divide your delicious plant-based stew between 4 containers, and top with chopped peanuts and cilantro for garnish!
How to portion African Peanut Stew?
We recommend portioning the stew into simple, stackable, single-compartment meal prep containers, like these ones here!.
More vegan soups, stews, & bowl meal prep recipes:
If there’s anything we love at MPOF, it’s making veggies palatable for anyone and everyone! So whether you tried this recipe and realized that vegetables are fantastic, or you’re a veggie veteran and just want to dive deeper into their versatility, give recipes these a shot!
Other tips for making African Peanut Stew:
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Feel free to experiment with which vegetables go into this stew. As always with veggies, the more the merrier!
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Want some extra plant-based protein? Consider adding cubed tofu!
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We love this recipe with rice or a side of bread (gluten-free bread, if you prefer!)
Ingredients
- 2 tablespoon olive oil
- 3 cups cubed sweet potatoes peeled
- 1 cup chopped celery
- 1 cup chopped sweet white onion
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon coriander
- 2 15 oz cans fire-roasted tomatoes with hatched green chilies
- 4 cups vegetable stock
- 1 teaspoon sea salt
- ½ cup creamy peanut butter
- 2 tablespoon lime juice
- 2 cups shredded kale
- ½ cup chopped cilantro for topping
- ½ cup chopped peanuts for topping
Instructions
- Heat olive oil over medium heat in a 4-quart pot or Dutch oven. Add sweet potatoes, celery, and onion. Cover and cook for 10 minutes. Add garlic, ginger and coriander and continue to cook covered for 5 minutes longer.
- Stir in tomatoes, vegetable stock and sea salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer uncovered for 20 minutes or until potatoes are tender. Stir in peanut butter, lime juice and kale and cook for 5 minutes longer to wilt kale.
- Divide stew between 4 MPOF black containers. Top with cilantro and chopped peanuts.
