Vegan African Stew

Name: Vegan African Stew
Ingredients: 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

14 ingredients

3 steps

Ingredients

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

Directions

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.