nutritional information

Per 1-cup serving:

  • Calories: 365
  • Protein: 15 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 45 g
  • Cholesterol: 0 mg
  • Sodium: 386 mg
  • Fiber: 8 g
  • Sugar: 9 g
Vegan

Fall Harvest Groundnut Stew

Serves 8

Felice Bogus, of Raleigh, N.C., came up with this stew while trying to “find something interesting to do with peanut butter beyond just making PB&J sandwiches,” she says. VT staffers went nuts for the super-chunky texture and peanut-y flavor.
  • 4 cups low-sodium vegetable broth
  • 1 medium tomato, peeled and diced, juice reserved separately
  • 1 1-inch piece fresh ginger, sliced
  • 2 Tbs. olive oil, divided
  • 1 medium onion, diced (1½ cups)
  • 1 clove garlic, minced (1 tsp.)
  • ⅓ cup tomato paste
  • 1 Japanese eggplant, cut in ½-inch-thick slices
  • ⅔ cup creamy peanut butter
  • ⅛ tsp. cayenne pepper, optional
  • 1 large sweet potato, peeled and cut into ½-inch dice (2 cups)
  • 1 ⅓ cups brown rice
  • 1 7-oz. pkg. Gardein Chick’n Filets

1. Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. Discard ginger slices; set broth mixture aside.

2. Heat 1 Tbs. oil in large saucepan over medium heat. Add onion and garlic, and sauté 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and sauté 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered, 1 hour, or until sweet potato is tender.

3. Meanwhile, prepare rice according to package directions.

4. Heat remaining 1 Tbs. oil in large skillet over medium heat. Add Chick’n Filets, and cook 3 minutes per side. Remove to cutting board, and cut into chunks. Stir Chick’n into stew, and serve stew over rice.

October 2011 p.12

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comments

Just made this for dinner...yum! Added a can of chickpeas, used regular potatoes and red pepper flakes in place of cayenne. Substituted some baked tempeh for the Chick'n Filets and red quinoa for the rice, little broccoli on the side and even my carnivore Mom loved it.

Mikki Ferrugiaro - 2012-10-09 01:58:27