Vegan African Peanut Sauce

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Vegan African Peanut Sauce

Jill Dalton
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.
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine West African
Servings 8
Calories 307 kcal

Ingredients
 
 

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.

Nutrition

Calories: 307kcalCarbohydrates: 25gProtein: 15gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 452mgPotassium: 798mgFiber: 6gSugar: 13gVitamin A: 568IUVitamin C: 27mgCalcium: 145mgIron: 3mg

23 thoughts on “Vegan African Peanut Sauce”

  1. A wonderful and easy family meal. Next time I’ll do the sauce in the instant pot. I know this will work because I make a sauce like this (ground onions and tomato only) with greenbeans in the instant pot…15 min is good. I used to make them on the stovetop and cook for an hour. This is a sauce that likes some simmer time, I didn’t have tofu, cabbage or kale, so I served it with roasted red yam cubes. So many things would work. Love this site!

    1. I tried this recipe a few months ago and it immediately became a family favorite. It is easy to put together and so delicious!

      1. Josie Marinelle

        I am excited to try this recipe!! Can I substitute the peanut butter for pb2? Would it still be the same ratio?

      2. I have tried this recipe using PB2 and it doesn’t taste very good. Maybe try half and half.

  2. Eveline Laenen

    Hi Jill just bought your book, it’s great! Can I also use the Coconut Secret Coconut Aminos instead of braggs liquid? Greetings Eveline

  3. Why do you use braggs liquid aminos instead of soy sauce? I thought it was because of the sodium content, but then a quick google showed me it has the same sodium content as soy sauce.

    Thanks for the recipe!

  4. I just made this for lunch. I added some garlic, red peppers, carrots, and some cayenne pepper. I like my stews to have a bit of a kick. I served it over some mixed grains. It was tasty, but I think I might season the tofu before baking it the next time I make this.

  5. Could tempeh be substituted for the tofu? (And if so, should I steam the tempeh first or will it naturally soften as it cooks in this recipe)

    1. Hmmm, I suppose you could. I would add it at the very end. If it cooks too long in the sauce I think it will disintegrate.

  6. I’m wondering if a reduced fat peanut butter powder (such as the one made by Peanut Butter & Co.) could be used in place of the peanut butter to reduce the fat by 90%. My husband is a cardiac patient and peanut butter is off limits.

  7. I so loved this! I added kale and crunchy peanut butter, even though the recipe doesn’t call for sweet potato I added some I’m not a big fan of sweet potatoes but I understand they have tons of good vitamins so I added them very delicious dish indeed! God bless Jill and her family for so all their hard work and videos to compliment the delicious recipes and making it easy to go fully whole food plant base.

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