Peanut Stew



The Vegan Stoner's Peanut Stew

89 comments:

racheyalex said...

ohhhhhh reading that made me drool...

Anonymous said...

Looks delicious! Cannot wait to Munch!

Anna A. said...

what a fantastic recipe!! I am SOOOO making this. Thank you!

Anonymous said...

when will the book come out ?

Anatomy of A Dinner Party said...

Love your site! Trying to put lots more veggies in our lives. Thanks!

The Vegan Stoner said...

Anonymous,

We're currently illustrating and self-publishing the full length cookbook. Since it's taking quite a few months, we decided to release a shorter book of snack recipes, which will be available very soon (depending on our printer).

Thank you for your support and patience. We hope the blog satisfies your munching needs in the meantime.

Christine (The Raw Project) said...

This looks wonderful, thanks!

Anonymous said...

thanks for info on the recipe book. waiting patiently. cant wait to see the
illustrations. I love the recipes but the illies give me joy!!!!!

Anonymous said...

I just made this and the flavors are amazing but I would recommend precooking the potato, it was much too crunchy in my peanut stew.
I'm definitely cooking this again, just with a pre-boiled potato or possibly tofu in place of the potato.
Thanks for the recipe!

Mama J said...

Love, love, love your blog. I wish you had a Facebook "fan" page. I would be your "fan". But I'll still be your fan, Facebook or not. I'm happy to have found you via StumbleUpon.

Sonia said...

that looks amazing!! I second the comment above-I'd totally fan you on FB!
I love to put peanut butter in stews and curries.

Sammy said...

this doesn't really pertain to the recipe but did you guys make those "The Vegan Stoner" buttons to promote the website?

The Vegan Stoner said...

We made them initially as a promo item and were thinking of creating button packs for an online store.

Adam L. said...

I made this today subbing leftover seitan in for the potato, and it was incredible. Thanks for an amazing and yet spectacularly simple recipe!

Sammy said...

YES please do! I love the pictures and promoting it on a button would be awesome. can't wait for the cook book. my vegan bf loves when i use these recipes

Adrienne said...

Made this for my roommate and myself and we both loved it! I microwaved the potato for like 3 minutes just to soften it a bit and it worked really well.

Anonymous said...

This looks so good!!!! Such an awesome website!!!

DavidF said...

Just made this and it is DELICIOUS! Thanks, and keep up the great work - this is my new favorite cooking blog! :)

Anonymous said...

I just made this, Its currently cooking, but as a non-veagan! I decided to add some chicken in addition to the potatoes, precooking it a little bit before, and it smells soooo good.

Thanks a lot for this idea, I really apreciate the idea of peanut butter!

Jon-Michael said...

Made this with some tahini (in place of peanut butter) and mushrooms (in place of potato)and it turned out amazingly well!

Julia said...

Looks really awesome but need Organic peanut butter and most cans have bpa in the lining.
(although I still have a few left in cabinet)
We need to push the industry to be bpa free - frozen fresh local tomatoes from farmers market or bpa free pouches?

Kajsa said...

Twisted into Thai by adding coconut milk, red curry, and some brown sugar. Definitely needed to precook the potatoes next time. Good starter recipe.

Anonymous said...

wow! this stuff is soooo yummy and easy to make! thanks vegan stoner, i kind of love you!

Anonymous said...

Very good! We precooked the potato in the microwave, added cauliflower, and black beans instead of chickers. Gonna be one of our usual meals for sure!

Erin Miller said...

I just made this with boiled potatoes, mushrooms, tofu and some extra spices and it's AMAZING! Thanks for this. :)

Anonymous said...

Just made this too, it came out great. It's good that you guys leave a lot of room for creativity, allowing us to experiment with the recipe to make something that adheres more to our individual liking. The simplicity of all the recipes does a great job in allowing the creativity. Thanks for the idea and I look forward to book.

Shawn Foster said...

thank god i searched the term "vegan stoner"... I'm still looking for vegan stoners too.

Anonymous said...

I added some Bragg's liquid aminos, some crushed red pepper, some garlic powder and cooked it twice as long and it was awesome!

Anonymous said...

Please make the book soon! I will definitely buy it! I love this site!

Jayne said...

brilliant, amazing, delicious. I'm actually eating it right now! the only quick thing - the step where you simmer it on low for 20 mins, I had serious issues with it sticking to whatever pan I used (I had to keep transferring to avoid it getting burnt). I reccommend adding the peanut butter in the last 5 minutes, and stir often.

hungry traveler said...

randomly decided to browse vegan stoner while in an internet cafe in the philippines. saw this, and was able to get everything i needed at mini marts and roadside stands. made it in the kitchenette of the place i'm staying, and it was soooo good! thank you for such an easy, delicious recipe! <3

HeatherWeather said...

Just made a batch and it was sooooo good! I'm excited to do different variations... mushrooms would be perfect in this!

Maggie @ Say Yes to Salad said...

i made this last night and it was AWESOME!!!

Happy Ma said...

I made this with a couple additions: Hickory flavored lLiquid Smoke and Siracha. Ooooh baby! Delicious! Thank you!

Anonymous said...

Like some others have said: the potatoes when added raw take much more than 20 minutes... more like 35-40. Regardless, this recipe was absolutely delicious. I used wild rice, and you wouldn't believe how well Sriracha pairs with the peanut butter.

Anonymous said...

Great recipe, had to add some water to let the potatoes cook longer, as well as some more spices in order to even it all out, but it turned out pretty badass! like a more awesome version of curry :-)

Anna said...

This is delicious!

Melanie said...

I just bought a 1kg tub of natural peanut butter so am looking for recipes to use it in and this looks yummy :)

Lindsay said...

This looks so yummy! I'm making it for lunch tomorrow! Cannot wait to try it :)

Steve-O said...

As for the potatoes taking longer to cook, A lot of that has to do with your hardware. The author, trying to keep the recipe simple does not complicate it by specifying said hardware and just leaving "Covered pot" and "low heat" to your interpretation. Is it cast iron? Spun aluminum? Are you cooking on a gas range? cal-rod? Glass top induction range? Furthermore, Altitude, barometric pressure and hardness or softness of water all play a part in cook time. Jab the potatoes with a fork, if they slide off easily, they are done. Yukon golds and reds will take longer than russets, and will also remain more firm.

Michelle said...

This is on my stove right now and I used a yam instead of a white potato. I am skipping the rice and serving it with sauteed kale. Next time I will definitely cook the potato first, at least partially.

I love that your recipes are easy. Thank you!

homieta said...

Pre-cooked the potatoes in the microwave. Added some almond milk to make the sauce more creamy and threw in a sauteed onion! Yum!

The Gardener said...

Love it.

Anonymous said...

LOVE THIS! We are taking baby steps to veganism and this recipe was great. The sauce is amazing! I fried a couple of chopped shallots and then added a tbspn of hot paprika and 1/2 teaspoon cayenne, then the toamato and peanut butter. Added pre-cooked potatoes. Such complex flavors but so simple. So good..Thank you!

Anonymous said...

I just discovered this site last week but i'm obsessed with it! I'm cooking this recipe right now and cannot wait to devour, I've been frightened of going vegan for so long but your recipes are delicious!

Anonymous said...

Made this the other day! I took other people's advice and microwaved the potato for about 3 minutes before throwing it in. It came out perfect. I would add a little more peanut butter but that's just me!

fashion-follower said...

quite yummy, however i agree potato needs to be atleast microwaved for like 3 minutes pre-cooking. also this recipe so make sure you are prepared to feed a village ahah
very good with rice especially jasmine rice, i munched so hard i might explode!

Gretta said...

AAAAAHHHH!! I just discovered your page and think that this is the most amazing discovery I have every made! I cannot WAIT to make the peanut butter and tomato sauce. . .who would have EVER thought. YUM! And the salsas and quinoa things you're doing look so dang good. Your illustrations are the best part of it all. What a brilliant idea. CHEERS!

Anonymous said...

Delicious! Creamy, satisfying, and flavorful. Love the site!

Anonymous said...

absolutely delicious!

Anonymous said...

Did not enjoy the thyme in this, would omit that. I also added spinach and red peppers for more variety.

mle jean said...

this recipe looks amazing!! Do you have any recommendations for substituting the tomato ? I'm very allergic! :)

The Vegan Stoner said...

mle jean,

We found a few tomato allergy forums where people described using carrot purée as a substitute for tomato sauce. In our experience, bell peppers are also great in place of tomatoes.

We haven't tried any of these alternative ingredients with this recipe, but they sound like they might be a good starting point.

DeborahK said...

I absolutely loved this recipe! I made it a few days ago but added a few spices like chili and so on.

It is absolutely delicious and will make it again very soon! Thank you so much for this one!

Anonymous said...

My girlfriend and I made this...dear gods--- one of the most delicious things I've had! Your site is definitely a perfect land of perfect :)

Anonymous said...

Quick question: The illustration shows "crushed tomatoes" but the recipe states "stewed tomatoes" - which is it? Thinking of making this for a vegan picnic. Thank you!!

The Vegan Stoner said...

Hi Anonymous,

Either crushed or stewed tomatoes will work. The point is to use cooked tomatoes that are soft. Try using fresh chopped tomatoes, or even a bit of marinara sauce for extra flavor.

The best way to fit your taste preferences is to taste test often, eyeball, and keep in mind your proportions.

autumn said...

How can I reduce or substitute the peanut butter without altering the flavor too much? I have to follow a restricted caloric intake, and 1/2 cup of PB totals my daily intake. Any suggestion is welcome

ps: how many servings can one usually from your recipes??? They are awesome!!

Cerina Azure-Kjorstad said...

I just made this and it was delicious! I was a little apprehensive about peanut butter and tomatoes together, but wow! I think next time I'll add peanuts. Thanks, can't wait for the cookbook!

The Vegan Stoner said...

Hi Autumn,

The peanut butter is crucial to the flavor of this specific recipe. However, you can make a variation of this stew by adding more tomatoes and excluding the peanut butter. You can also add your favorite vegetable pureé to the tomato sauce.

You may also want to check out our Chickpea Curry recipe.

Anonymous said...

Auguries

Anonymous said...

I used sweet potatoes and added some extra marinara to make it super bubbly. Then I put it over rice noodles. INCREDIBLE!!!!!

Anonymous said...

I used a bit of coconut oil to sweat the onions. I also added a little cayenne pepper and freshly ground black pepper to the onions and potatoes! (I like it spicy). Once I added a large can of diced tomatoes, I sprinkled on some very finely minced garlic. I also added about a half can of water because I found the stew to be a bit thick. I added the potatoes early and found that they cooked through well. It was delicious with quinoa.

Anonymous said...

I used fire roasted tomatoes, added some garlic and red pepper and served over quinoa (because its what I had). I also used sweet potatoes..... yum!

cmarshall said...

OMG, this was delicious!!! I think I'm going to be a BIG fan of your recipes! Can't wait for the cookbook to come out!

Moti Polak said...

Thanks stoner was delicious!! we added lots of chili flakes and had a wonderfull spicy-yummy dinner!!! cheers from Tel-Aviv
Elinor & Moti

Anonymous said...

I made this a couple nights ago and I don't know what I did wrong... but it was just a disaster. I used yukon potatos for the faster cooking time and chopped them into little bits, but after an hour and a half of simmering on low heat they were still hard. The tomato mixture burned on the bottom of my pot after 20 mins on the lowest heat... and the whole thing tasted a little like some time I last vomitted. Not trying to be harsh, but the flavour was weird, but also kinda good, but it was too much tomato to the peanut butter even after i upped the peanut butter another half cup.

I would cook the potatos before hand next time, and use mostly peanut butter and maybe a bit of tomato paste, and try out some garam masala?

Unfortunatly I'm not on the kind of budget right now to play around with this recipe more, fearing I might fuck it up again. Someday.

Anonymous said...

Wow, this was comfort food level good! I think it's the combination of fat from the peanut butter, and the carbs from the potato and rice, that make it so yummy. My husband and I aren't even vegan, but we've decided to eat less meat, and to have at least one vegan meal a week. This meal showed us it doesn't have to be just once a week!
After reading the comments, we altered it some. We cooked the potato in the microwave first, added cauliflower, sriracha, garlic powder, and red pepper flakes. It was so simple! We've already planned several other meals from your blog for later in the week. Thanks for showing us vegan food can be filling and delicious!

The Vegan Stoner said...

Thanks to everyone who mentioned the potatoes sometimes need pre-cooking.

The recipe above has been modified, and hopefully will work better for everyone in the future!

Anonymous said...

Hi just made this, was excellent. Although I did make some changes added fresh garlic, hot sauce, some tomato paste and fresh thyme. Once again thanks alot i'm high and satisfied now :)

Anonymous said...

This is amazing! I am eating it right now. I added some garam masala and lots of cayenne pepper, as I like things spicy, and used wild rice. Sooooo delicious! :)

Brittney Smith said...

I think it would have been beter spicy and in a curry dish.... I was full and overwhelmed in a few bites... but husband hated it. His first words were " I don't think I'm a vegan... "

Anonymous said...

I made this tonight and it was AWESOME!

I added green onions, bamboo shoots and jalapenos to what was listed. I also added about two tablespoons of siracha. I served it over purple sticky rice and fried tofu strips.

SUPER GOOD!!!

Thanks Vegan Stoner!

Anonymous said...

Very Very Good! Also super easy to prepare! I used sweet potatoes and it was AMAZING!

HannaBec said...

I made this tonight and we LOVED it! I substituted 14 oz tomato sauce & 14 oz petite diced tomatoes for the crushed tomatoes because that's what we had on hand. I also boiled 2 potatoes before adding them, and used a whole can of garbanzo beans. We're newly vegan and this recipe is a keeper! Thanks!

Anonymous said...

I love this recipe, I made it tonight for the second time. First time, I used yam and added garlic and made coconut rice to go with it.

Tonight I added garlic, jalapeno and yellow bell pepper. Planning to try with sweet potato and lentils.

Anonymous said...

What size can of tomatoes did you use?

The Vegan Stoner said...

Hi Anonymous,

Both 15-ounce and 28-ounce cans will work. Just depends on how many you're feeding, or how much you enjoy the tomato flavor in the dish. Shouldn't affect the overall flavor too much.

Anonymous said...

i'm IN LOVE with this dish. so good.

MrsDiGiacomo said...

I had all the ingredients on hand and needed something last minute. I found it a bit strange, but good, and my husband and boys loved it! Didn't have garbanzo, so I used white navy beans, but everything else was the same.

Thanks!

Amanda Fricke said...

This recipe was awesome!! I added a clove of garlic to it, but it was sooo good!

Anonymous said...

This sounds great!! I'm thinking of making this for 5 people and wonder how many this recipe serves?

The Vegan Stoner said...

Hi Anonymous. This recipe makes 2 small-medium portions. You'll be safe if you triple the recipe.

Something Infinitely Interesting said...

i am so glad i found your blog! i am going to be trying some of your stuff for my vegan challenge!

Candygirl Espino said...

I tried out this recipe and I loved it! very delicious! Keep up the wonderful post, also I love the simple art it makes me cheery and makes me giggle.

Riley Schwarcz said...

This is one of my favorite recipes to make! :) YUUUUM

Anonymous said...

Is a simple recipes and that's what I'm looking for right now

Anonymous said...

This is amaaazing. We make this about every other week, super cheap and filling. We modify it a bit. First, we use a whole can of chickpeas, and cut the mixture with vegetable broth so there's more sauce for the rice. We also add more spices: garlic powder, tumeric, cumin, chili powder, and the thyme. Sometimes we use a sweet potato instead (super yummy!). Thanks for the recipe!!

Maggie Nelson said...

I made some modifications- used a sweet potato, lentils instead of beans, and added some sriracha for a kick (though next time I will use curry paste). DELICIOUS, and very filling!

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We read every comment received (except spam), and we try to respond to direct questions within the week. If we take longer to answer a question, it's usually because you've suggested something for the recipe or posed a problem, and we are gathering ingredients and re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner