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Vegan African Stew

Vegan African Stew

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vsaunders

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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.
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Reviews

sueb
4
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
12/18/2013

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

Katherine Jones-Miller
0
11/30/2014

The whole family loved this! After I sauteed the veggies I threw them and all other ingredients except the pb into the crockpot. Put uncooked green pepper in at begiining as well. Sitirred in PB before serving.The only things I did differently were to use coconut oil instead of olive and doubled both the garlic and cayenne. It had an amazing flavor.