Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Peanut Stew
This hearty stew is perfect for the cold winter months. This is one of those dishes that no matter what day you’ve had, it will cheer you up. Ever since we first cooked this it has become one of our favourite meals. This comfort meal is filled with delicious sweet potatoes, lentils and peanut butt
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Peel the onion and cut into half rings. Heat oil in a large frying pan. Once the pan is hot, add the onion and cook for about 8-10 minutes until translucent.
2
Step 2
Peel the sweet potatoes and cut into pieces of max 1.5cm. Wash the peppers and cut into bite-size pieces.
3
Step 3
Peel and finely chop/mince the garlic and ginger. Drain the can of lentils. Add the garlic, ginger, and drained lentils to the onion. Stir briefly.
4
Step 4
Add the tomato paste. Stir and heat through for about 2 minutes.
5
Step 5
Add the sweet potatoes, peppers, and peanut butter to the pan. Stir to mix in and spread the peanut butter.
6
Step 6
Add the vegetable broth and mix everything well so that the peanut butter is absorbed into the stock.
7
Step 7
Bring the stew to a boil and simmer for 15 minutes. Stir halfway through so that the sweet potatoes cook evenly.
8
Step 8
Wash the kale and add to the stew. Mix through and cook for another 2 minutes.
9
Step 9
Serve the stew with the peanuts as garnish.
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