West African Peanut Stew {nut-free & vegan} -- Sweet Potato Soul
"This vegan stew is made nut-free by swapping sunflower seed butter for peanut butter. It's easy to make and super delicious, plus very filling!..."
INGREDIENTS
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2 tbsp grapeseed oil (or other neutral cooking oil)
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1 medium red or yellow onion (diced)
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3 garlic (minced)
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2 inch ginger (minced)
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1 red bell pepper (seeded & diced)
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1/2 jalapeño (seeded & diced)
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1 tbsp ground cumin
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1 tsp whole coriander seed
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1 medium sweet potato (cubed)
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1 yukon gold potato or red skin potato (cubed)
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1 14- oz can diced tomatoes or 3 ripe diced tomatoes
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4-6 cups water or vegetable broth
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1 can unripe jackfruit (chunks halved)
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2 cups cooked kidney beans (or 1 can)
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1 1/2 tbsp vegetable bouillon paste (I use Better Than Bouillon brand. Skip if using veggie broth)
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2 tsp smoked paprika
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1 tbsp harissa paste (*optional)
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1/2-1 c sunflower seed butter
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1 tsp sea salt + more to taste
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1 bunch collard greens (sliced into thin ribbons (removing the stem is optional since you're cutting them so thin))
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black pepper
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cilantro
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fresh lime
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cooked rice
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