Vegan West African Peanut Stew

Made with wholesome plant-powered ingredients, this is the kind of meal you can serve anyone who tries to insist vegans just eat salad.

Directions:

1. Heat a large, deep nonstick pan (or Dutch oven) over medium-high heat. Add the coconut oil and, once shimmering, add the onions with a pinch of kosher salt. Cook until the onions are just starting to brown, about 5-6 minutes.
2. Add the garlic, jalapeño peppers and Spice Blend. Cook for 2 minutes, stirring to coat the vegetables. If you are not using a nonstick pan, you may need to add a bit more coconut oil or a bit of water to prevent burning.
3. Pour in the vegetable stock or water, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the sweet potatoes, peanut butter, white beans, crushed tomatoes and tomato paste. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a simmer for 20 minutes, or until the sweet potato is completely soft and tender.
5. Optional step: If you’d like the stew to be very thick and creamy, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).
6. Add the chopped kale and simmer for 3-5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.
7. Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve with white rice, if desired.

Recipe and image courtesy of @rainbowplantlife.