Vegan African Stew recipe

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Ingredients

2 tablespoons olive oil
3 cups chopped yams
2 large onions, chopped
2 cups chopped cabbage
2 tomatoes, chopped
6 tablespoons flaked coconut
3 cloves garlic, minced
3 cups tomato juice
1 cup apple juice
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
1 pinch salt
1 large green bell pepper, chopped
½ cup peanut butter

Nutrition Info

378.7 calories
carbohydrate: 46.8 g
cholesterol: : -
fat: 19.6 g
fiber: 8.6 g
protein: 9.6 g
saturatedFat: 6.4 g
servingSize: -
sodium: 446.8 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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