11K
Vegan African Peanut Sauce
This meal happens to be our family favorite and has been for many years, even for the years before we went plant based. The original recipe contains chicken and loads of oil so we adapted it to be oil-free plant based and wonderfully delicious. It is a comforting stew that is super filling, served over rice or steamed greens, and pairs well with our delicious lentil flatbreads.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
- 2 large onions, quartered
- 28 ounces tomatoes, chopped
- 4 cups water
- 6 oz tomato paste
- 1 lemon, juiced
- 1 cup peanut butter
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp onion powder
- 1 Tbsp Bragg liquid aminos
- 14 oz extra firm tofu, drained and cubed
- ¼ cabbage, chopped
- 1 bunch kale, destemmed and chopped small
Instructions
- Preheat oven to 400°.
- Place drained and cubed tofu onto a parchment paper lined cookie sheet.
- Bake for 20 minutes.
- Add the onion and can of tomatoes to the blender and blend lightly.
- Pour mixture into a soup pot and cook on medium high.
- Add the remaining ingredients to pot and cook for 20 minutes.
- When tofu is done, add it to the pot and cook for another 20 minutes, stirring every 5 – 10 minutes.
- Cook to desired thickness.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 307kcalCarbohydrates: 25gProtein: 15gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 452mgPotassium: 798mgFiber: 6gSugar: 13gVitamin A: 568IUVitamin C: 27mgCalcium: 145mgIron: 3mg
15 comments
This sauce is so delicious! Even my daughter eats it. Thank you very much for the recipe!
We absolutely love your recipes, Dalton family! Thank you for all you do!
We’d love to try out this recipe…can you tell me how many oz are in the jar of tomato paste?
Thanks again!
6 oz
This looks great and I like that you used avocado as the base.
Gonna try this one tonight!
What size are the tins of tomatoes? I’ve got 2x 400g, but it looks small.
28 oz
Hi – I have had a delicious African peanut stew that does not use tomatoes and I prefer it over one’s that do use tomatoes. Do you have any suggestion for substitutions for the tomato components here?
Sorry Leigh, it is one of the main ingredients so I don’t really have a substitute for it.
Ok,…this may be my fav meal,..absolutely love it…I do minor changes,…. I know there are no rules to following recipes but my next batch will be with sliced mushrooms…
OMG! Looks amazing. I am just looking forward for my next meal prep. I wonder how would it go with steamed cauliflower instead of Avacado. Please keep up sharing recipes and excitement :)!
Hi, I’ve never seen tomato puree in a jar, usually it’s in a can or a tube. I’d appreciate a precise measurement; mucho thanks, Scott
I wish you’d be a little more precise in your measurements. “Blender container” of water depends on the size of the blender. A vitamix or blendtec is going to hold more than a standard Sunbeam. Also, “can of tomatoes” needs to specify the size. You did say what it was in a response to a query, so thanks for that.
Oh wow, I didn’t even know that was how I entered the ingredients. Sorry, that was when we first started the show and we didn’t quite have things streamlined yet. I will look at it.
Jill, sorry if I came off a bit harsh in that comment. I know you’re working hard at what you do and I appreciate it. So: Merry Christmas!