Vegan African Stew

Vegan African Stew

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 55 m
vsaunders
Recipe by  vsaunders

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (2)

Rate This Recipe
sueb
1

sueb

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
0

sunshine

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 46.8 g
  • 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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West African Peanut Stew

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Saharan West African Peanut and Pineapple Soup