Vegan African Peanut Stew

Vegan African Peanut Stew
Total Time

25 min.

Serving & Size

1 1/3 cups (325 mL)

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Rich and velvety, this hearty and nutritious vegetable stew is packed with flavour and texture.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
canola oil 60 mL 1/4 cup
diced sweet potato (about 1/2-inch dice) 1 L 4 cups
minced garlic 20 mL 4 tsp
minced ginger 20 mL 4 tsp
ground cumin 10 mL 2 tsp
ground coriander 10 mL 2 tsp
paprika 10 mL 2 tsp
1 tsp (5 mL/4 g) hot pepper flakes 5 mL 1 tsp
Campbell’s® Signature Vegan Vegetable Soup
1 pouch (1.81 kg)
1 pouch (4 lb)

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

chopped collard greens 1 1/2 L 6 cups
chunky peanut butter 250 mL 1 cup
lemon juice 80 mL 1/3 cup
finely chopped toasted peanuts 250 mL 1 cup
finely chopped cilantro 125 mL 1/2 cup
1. Heat oil in large rondeau set over medium heat; cook sweet potatoes for about 5 minutes or until slightly softened. Add garlic, ginger, cumin, coriander, paprika and hot pepper flakes. Cook, stirring, for about 5 minutes until fragrant.
2. Stir in soup; bring to simmer, stirring often. Stir in collard greens and peanut butter. Cook for 15 to 20 minutes or until sweet potatoes and collard greens are tender and stew is thickened. Stir in lemon juice. Keep warm for service. (Makes 11 cups/2.6 L).

Recipe Tip

  1. Ladle 1 1/2 cups (345 mL) stew into serving bowl. Top with 2 tbsp (30 mL) peanuts and 1 tbsp (15 mL) cilantro.

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