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 (11/2 cups)
- 1 clove garlic, minced (1 tsp.)
- 1/3 cup tomato paste
- 1 Japanese eggplant, cut in 1/2-inch-thick slices
- 2/3 cup creamy peanut butter
- 1/8 tsp. cayenne pepper, optional
- 1 large sweet potato, peeled and cut into 1/2-inch dice (2 cups)
- 1 1/3 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.
- Calories: 365
- Carbohydrate Content: 45 g
- Fat Content: 16 g
- Fiber Content: 8 g
- Protein Content: 15 g
- Saturated Fat Content: 3 g
- Sodium Content: 386 mg
- Sugar Content: 9 g