Vegan African Stew

Vegan African Stew
  • 2 tablespoons olive oil
  • 3 cups chopped yams
  • 2 large onions, chopped
  • 2 cups chopped cabbage
  • 2 tomatoes, chopped
  • 6 tablespoons flaked coconut
  • 3 cloves garlic, minced
  • 3 cups tomato juice
  • 1 cup apple juice
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 pinch salt
  • 1 large green bell pepper, chopped
  • 1/2 cup peanut butter


  1. Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes.
  2. Pour tomato juice and apple juice into the Dutch oven; season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour.
  3. Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more.

05/20/2018
Vegan African Stew, recipe PT15M PT1H 5 455 calories

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