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Vegan African Stew

Vegan African Stew

  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 55 m
vsaunders

vsaunders

Hearty vegetarian (and vegan) stew. Serve over brown rice or couscous.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes.
  2. Pour tomato juice and apple juice into the Dutch oven; season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour.
  3. Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sueb
2

sueb

11/4/2013

I used a whole cayenne pepper instead of the powder, a large apple instead of the juice, and diced tomatoes instead of the juice. Wonderful comfort soup kind of soup!

sunshine
1

sunshine

12/18/2013

Different… a little on the sweet side but very good!

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