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With things starting to cool down recently, I have been in the mood for warmer, substantial lunch and dinner meals. And that’s why I am bringing you this peanut butter stew.
I love this time of the year. When it’s not too hot and not too cold yet. Each season brings an abundance of different fresh fruit of vegetables which inspires me to be constantly creating new recipes.
This recipe was born out of the most unlikely situation. The other day, we had a bit of a cold day, or at least cold compared to the soaring temperatures we had just been experiencing. And I was not prepared cooking wise at all. I needed to whip up a nice warm meal for the family coming up to dinner, and it was the day before I do all of my shopping. I’m sure we have all been here at least once in life, but being a woman who prides herself on what goes onto the table, I was in a panic!
So, I rummaged through my cupboard and fridge finding some things that would (hopefully) go together. I came up with peanut butter, sweet potato, carrots, some green beans, rice, and a whole bunch of spices. I thought, “this will have to do” and started throwing it all together. Now usually I’m not this flustered in my kitchen, but it had been a huge week and I was just about ready to sleep the weekend away (well, it was wishful thinking at least).
Thankfully, the meal turned out incredible. All the plates were completely empty and some even asked for seconds. I knew in that moment, I had a winner.
This meal does take a little longer than most of my others, so please allow yourself some extra time before dinner is due to create this. You are going to need 50 minutes to complete your stew.
There are a lot of ingredients that by themselves have an impressive nutritional value. But together they offer us a great source of vitamin A, vitamin C, potassium, protein, iron, folate, and a host of other essential vitamins and minerals.
This peanut butter stew is the perfect dish because it’s:
With this list of ingredients, you will have enough to make 4 serves. If this is too many servings for you, simply half the ingredients. You may also store any left overs in an airtight container in the fridge for up to 48 hours, making it the perfect lunch (or dinner) for the following day.
And there we have it. I hope you liked this recipe. Be sure to let us know if you tried it.
Liked this recipe? Why not head over and check out the Creamy Tomato Soup with Lentils – another warmer, filling meal.
For the Vegetables
For the Stew
For the Rice
|Amount Per Serving|
|Calories 526||From Fat 98|
|% Daily Value*|
|Total Fat 11g||16.7%|
|Saturated Fat 2g||12.29%|
|Trans Fat 0g|
|Total Carbohydrate 89g||29.78%|
|Dietry Fiber 12g||49.54%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 41631.93IU||832.64%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 1.38mg||68.99%|
|Vitamin C 85.12mg||141.87%|
|Vitamin D 0IU||0%|
|Vitamin E 10.64mg||35.48%|
|Vitamin K1 (phylloquinone) 48.52µg||60.65%|
|Pantothenic acid 1.93mg||19.25%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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