How To make African Vegetarian Stew

EASY High Protein Peanut Stew Meal Prep Recipe | Vegan and Vegetarian Meal Ideas

This is literally comfort food in a one pot meal! You're going to love these high protein, vegan version on my take of West African peanut stew. It's so flavorful and so good!

Give it a try a let me know what you think!

★Full Recipe Instructions★
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Timestamps:

00:00 how to make West African peanut stew



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★Products That I Used For This Recipe★
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African Peanut Stew with Kale (Vegan)

This African peanut stew with kale is a one-pot meal that’s naturally vegan and incredibly flavourful. The peanut stew is super easy to make for a comforting dinner that’ll please the entire family.

See the whole recipe at:

Red Red, Ghanaian Bean Stew (Vegan, Vegetarian, Gluten Free, West African Recipes)

Red Red, Ghanaian Bean Stew (Vegan, Vegetarian, Gluten Free, West African Recipes)

Red red is a Ghanaian bean stew served together with fried plantains and often garnished with gari, a coarse toasted cassava flour. It makes an altogether delightful dish, that is perfectly suitable for vegans and vegetarians alike. If you would like to try something new, have a go at this.

Recipe:

Bean stew/Serves 4

1 cup of dry black eyed peas (180-200g or 1 canned beans)
1/4 cup red palm oil
1 large onion
1 tablespoon tomato paste
4 medium size, ripe tomatoes
1 inch fresh ginger
2 cloves garlic
2 scotch bonnet peppers
500ml vegetable stock
salt to taste
water for soaking beans, extra as needed.

Method:

1. Soak the beans in fresh water for about 2 hours or overnight, this makes the cooking process quicker. You can also soak the beans in hot water for half an hour before cooking. Cook the beans for 30 to 45 minutes until soft.
2. Chop the vegetables. Saute the onions until caramelized then add the tomato paste.
3. Add the tomatoes in and fry until they have cooked down. This should take 5 to 10 minutes.
4. Add the vegetable stock and allow to simmer for half an hour on low heat. During this time you can prepare the plantains.

Take 4 plantains.
Peel, slice, season with salt and deep fry or oven roast.

Serve the dish garnished with a little gari powder.

Where you can get these ingredients. These are now widely available in the UK online or at Afro Caribbean grocers. In London you will be able to find these in most supermarkets South of the river, in areas like North End Road market and markets around Peckham and East Croydon.

If you would like to learn more about us and African food, please head over to our blog at



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PLANTAIN BEAN STEW | Afro-Caribbean DELICIOUS WINTER WARMER | 100% VEGAN

Taken from our New Vegan Book NATURAL FLAVA
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The Ultimate Nigerian Okra Soup Recipe | Vegan & Alkaline Nigerian Okro Soup Recipe

#okra #okro
This is The Ultimate Nigerian Okra (Okro) Soup Recipe to rule them all! My Okra Soup Recipe can be tailored for Vegans or Alkaline Vegans. Nigerians call it Okro, and Americans call it Okra... same difference. However you pronounce it, it's still going to come out delicious. I ate this with my quinoa fufu (link below) and it was a match made in heaven. Make this recipe and let me know how it goes. Also, have you ever eaten fufu? Let me know in the comment section where and when you ate your first fufu. If you enjoyed this video, please don't forget to hit the like button and don't forget to subscribe to my channel. Thank you.

Watch my Quinoa Fufu recipe here:
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Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!

LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE

LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.

Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley

Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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