Vegan African Peanut Stew



A lovely warming recipe to take us into autumn. I used to think I was a summer person but then I moved to Andalusia and I realised I’m not! Now I prefer autumn, it’s a bit like summer in the UK. Here I manage to be in t-shirts until the beginning of November.


I’d seen a few recipes for African peanut stew and they caught my eye because I love peanut butter and sweet potatoes. I kind of made the rest up based on what I had on hand, although I think cauliflower goes excellently with spicy recipes as it absorbs flavours so well. You can, of course, use whatever vegetables you have available at the moment.


As written, the recipe is mildly spicy, that’s how I like it but of course you can up the heat if you wish by adding more chilli powder.

If you enjoy recipes with pulses in them you’ll find plenty on this page, among them are; Morrocan-style bean stew, Hummus salad tower, and curry bowl.

Vegan African Peanut Stew

Preparation Time: 20 minutes            Servings: 3 to 4 people                                             Cooking Time:        20 minutes                                                                                                        Total:                        40 minutes

2 tbsp extra virgin olive oil

1 onion

2 cloves of garlic

1 tsp cumin

1 tsp ground ginger

1/8 – 1/4 tsp hot chilli powder

1 litre vegetable stock

1 tbsp tomato puree

400g Cooked chickpeas (I used tinned)

1 medium sweet potato

1/4 cauliflower

3 tbsp peanut butter ( no added sugar)


1. Prepare the vegetables. Peel and dice the onion, the garlic and the sweet potato. Separate the cauliflower into florets.

2. In a large saucepan, add the oil and saute the onion for about 5 minutes.

3. Add the garlic, cumin, ginger and chilli powder and keep cooking for another 1-2 minutes until the spices smell fragrant.

4. Add the stock, tomato puree, chickpeas, sweet potato and cauliflower to the pan. The stock should cover all the other ingredients by about 2 cm. If It doesn’t top up with water.

5. Cover and bring to the boil then lower the heat and simmer for 15-20 minutes until the sweet potato is soft. (Check by piercing it with a knife).

6. Turn the heat off. Ladle about 1/3 of the stew into a bowl, add the peanut butter and blend until smooth with a hand blender.

7. Return to the saucepan with the rest of the stew and stir so it’s well mixed.

8. Taste the stew to see if you need to add salt. (Mine didn’t)

9. Warm slightly on a low heat if necessary.

10. Serve with crusty bread or a cooked grain such as rice or cous cous.

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Posted in Main courses, vegan, winter | Tagged , , , , , , , | Leave a comment

Air Fryer Polenta “Fries”


Like fries but better!!! Polenta fries go with anything normal fries do. They’re great with a vegeburger, or just dipped in some ketchup.So I made these fries in the air fryer but you don’t need an air fryer to make them, you can, of course shallow fry them. I just happen to prefer to do them in the air fryer because it uses less oil and because I don’t have to watch them closely or turn them. So don’t despair you can still have your polenta and eat it. That said I’ve had the air fryer for a while now and find it really useful. We don’t use it every day or anything like that but it’s not one of those useless devices that just takes up counter space either.


I imagine you could also make these in a normal deep fat fryer or in the oven but I haven’t tried those options.


Air fryer Polenta “Fries”

Preparation Time: 5 minutes + cooling time Servings: 4 people                                               Cooking Time:        25 minutes                                                                                                          Total:                        30 minutes

1 cup / 165g polenta/ cornmeal

3 1/4 cups water

1 tsp salt

2 tsp dried herbs of your choice (optional)

Oil for greasing

1. Grease a a dish with the oil. Mine was pyrex but it doesn’t have to be heat proof as you are not going to cook it un the dish.

2. Place all the remaining ingredients in a saucepan.

3. Turn on a high heat and start to stir immediately. Keep stirring continuously. When the mixture starts to bubble turn the heat down a little. Keep stirring until you have a thick mixture which is beginning to pull away from the sides of the pan.

4. Turn the heat off and with the help of a spatula transfer the mixture to your greased dish. Use the spatula to spread the mixture evenly and level the top.

5. Leave to cool. Once it’s at room temperature cover and transfer to the fridge. Leave in the fridge at least 2 hours and preferably overnight.

6. Remove from the fridge. Turn the set polenta onto a cutting board. Cut into chip sized pieces.

7. Preheat the airfryer for three minutes. Put the “fries” into the basket and fry for about 10 minutes,until golden. You may have to do this un batches. Serve immediately.

8. Or, shallow fry in a frying pan turning to ensure they get golden on all sides. Serve immediately.

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Chickpea and Sundried Tomato Burgers


Vegeburgers are one of my favourite foods but this vegeburger is currently my favourite. Why? It’s got so much more texture thanks to the walnuts and, because it’s the first of my burger recipes where I haven’t used a blender to mix the ingredients. Mashing the chickpeas makes a huge difference, in a good way. But, there is a bit of a knack to it though. You need to leave the chickpeas whole enough to have the texture but crushed enough to hold the burger together. If you’re worried, divide the chickpeas in half and mash half and put the other half through the blender 😉


If you have time to let the burgers rest 30 minutes in the fridge that also helps them hold together but if not just take a bit of care when turning them. The burgers freeze very well so feel free to double (or triple) the recipe so you can have them on hand for whenever you like.


If you like these burgers here are some more vegeburger recipes for you to try. Tofu beetroot burger, beanburgers, veggieburgers.

Chickpea and Sundried Tomato Burgers

Preparation Time: 20 minutes             Servings: 4 burgers                                                 Cooking Time:          5 minutes                                                                                                           Total:                         25 minutes

30g walnuts

1/2 large jar / 200g Chickpeas (cooked)

2 large broccoli florets

4 sundried tomatoes

10g freshly grated breadcrumbs

1 tbsp tamari or soy sauce

Small pinch of salt

1 tsp garlic powder

1 tsp dried mixed herbs

Extra virgin olive oil

  1. Chop the broccoli and steam it.
  2. Take a large bowl, add the chickpeas and mash them.
  3. Chop the walnuts and add them to the bowl with the chickpeas.
  4. Chop the sundried tomatoes and add them to the bowl
  5. Add the rest of the ingredients except the oil and the broccoli.
  6. Take the broccoli out tof the steamer when it`s soft, chop it finely if it’s not already like that and add to the bowl.
  7. Mix everything thoroughly.
  8. Form burger shapes with your clean hands.
  9. Place in the fridge for 30 minutes to firm up a bit (if you have time)
  10. Lightly fry in the oil


11. Place on an oiled baking sheet and bake in a preheated oven at 200c for 20 minutes.

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Posted in Main courses, vegan | Tagged , , , , , , , , | 2 Comments