When I admitted to sneaking in those items to test their “vegan radar,” they were shocked. Vegan food that tastes good? Is that even possible? Who knew you could eat pizza, lasagna, alfredo sauce, macaroni and cheese, chocolate cake, and countless other knock-your-socks-off dishes? (Prior to my conversion, I had no clue, either.)
That’s why Amy and I love being vegans. It’s so much more fun, interesting, and adventuresome than we ever imagined—and far more gratifying than noshing on meat and potatoes.
Case in point: African Stew. It’s the perfect fall comfort food—rich, nutritious, and flavorful. A friend and Vegan Cheat Sheet devotee, Michael, made this dish and subbed fresh zebra tomatoes for the canned variety, swapped chickpeas for black-eyed peas, and used kale instead of spinach. Mix and match your own version. Here’s the recipe:
Serves 4 to 6
1/2 cup onion, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 (28-ounce) can crushed tomatoes
1 large sweet potato, peeled and diced (about 1 1/2 cups)
1 teaspoon salt
1/2 teaspoon cayenne
1 (15-ounce) can chickpeas, drained
1/4 cup peanut butter
1/2 cup water (optional)
1 pound fresh baby spinach
1) In a heavy dry pan, sauté onions over medium heat until light brown. Add garlic and ginger and cook for 3 minutes. If ingredients begin to stick, add water, 1/4 cup at a time.
2) Add tomatoes, sweet potatoes, salt, and cayenne and cook, covered, over medium heat for 15 minutes.
3) Add chickpeas and peanut butter and heat through. Add water if thinner stew is desired. Serve as is or, if desired, over fresh baby spinach. Also great with brown rice or other grain.
Enjoy! And please let us know what you think.
African Stew prepared, styled, and photographed by Michael Palace.