In 2019 I’m trying to incorporate more plant-based meals into my diet, and this gluten free vegan recipe for sweet potato and peanut butter stew is a must-try! It’s rich and comforting, and full of delicious flavours. It’s completely gluten free and dairy free, as well as meat free.
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I’ve always been a meat-eater, and to be honest, it’s not something I ever plan on giving up entirely. However, what I have been doing over 2018, is cutting down the amount I eat. I don’t plan ever meal around meat – in fact, I probably only have it for one meal a day, and some days I don’t have any at all. It’s for a number of reasons really; I want to do my bit for the environment, and I also want to cut my food bills. A lot of meat-free meals are a lot cheaper. This gluten free vegan recipe, for example, is completely plant-based and so cheap to make! Most of the ingredients you’ll probably have in your cupboards already anyway, which is a bonus.
So while I’m not doing Veganuary myself, I am one of those consciously trying to reduce the amount of meat I eat – and when I do do eat it, I buy as high-welfare meat (and dairy and eggs) as I can afford. So creating a recipe like this sweet potato and peanut stew has been crucial to eating more plant-based meals! It’s easy to make, super comforting, and really filling too. It’s the perfect comfort food for these horrible, dark January days.
A super simple gluten free vegan recipe
So what goes into this hearty stew, I hear you ask? Well, of course there is a generous helping of peanut butter! You can use any variety you like (or try cashew butter if you can’t have peanuts) but I used a smooth peanut butter which was lurking in my cupboard.
As well as this it’s got warming cumin, tangy lime, a hint of tomato and fresh bursts of coriander sprinkled on top too. I added some black beans in as well for a bit more of a protein hit. My tummy really hates beans and chickpeas but these are the only beans I can really tolerate. A good job too, because they’re super tasty and add a lovely texture to the stew.
To serve this sweet potato and peanut butter stew, I would recommend having it with either rice or gluten free couscous (which I’ve seen in Sainsbury’s and Tesco!). You won’t need a lot on the side as it’s quite filling with the sweet potato, however, it will mop up the thick and delicious sauce. You could even serve it with some gluten free crusty bread on the site if you like.
As this is so quick and easy to make, I think I’ll be adding it to my weekly meal plans more often. It’s the kind of thing you can prepare in advance as well, so you can keep it in the fridge and warm up portions as needed for a couple of days. Great when you’re super busy and short on time like me!
My gluten free & vegan sweet potato and peanut stew
This recipe will make approximately four servings, when served with boiled rice or gluten free couscous. And why not make my gluten free vegan banana muffins for dessert?
Sweet potato and peanut stew (gluten free and vegan)
This gluten free and vegan sweet potato and peanut stew is comforting and delicious for the winter nights. Serve with rice for a gluten and dairy free treat.
- 700 g sweet potatoes (peeled and chopped into cubes)
- 400 g black beans (drained)
- 1 onion (chopped finely)
- 3 cloves garlic (peeled and crushed)
- 1 thumb-sized piece of ginger (peeled and grated)
- 2 tbsp coconut oil
- 130 g peanut butter (smooth or crunchy)
- 400 ml coconut milk
- 1.5 tsp vegetable bouillon in 300ml hot water
- 1 tbsp tomato puree
- 1 tsp cumin
- 130 g baby spinach
- Juice of 2 limes
- 1 handful fresh coriander (to serve)
- 1 handful chopped peanut (optional)
Melt the coconut oil in a large pan. Add the onion and a pinch of salt and fry on a low heat for 2-3 minutes until it softens. Add the ginger, garlic and cumin to the pan and fry for a further 2-3 minutes.
Add the peanut butter, coconut milk and bouillon to the pan and stir until the peanut butter has broken up and it's all mixed together. Add the sweet potato and black beans to the pan, bring to the boil then simmer on a low-med heat, uncovered, for 15 minutes, stirring occasionally. The sauce should thicken nicely and the potatoes cook but stay firm-ish.
Add the spinach and the juice of 2 limes to the pan and stir until the spinach wilts. Serve up with boiled rice or gluten free couscous. Sprinkle with fresh coriander to serve - add some chopped peanuts on top too if you like.
Need some more gluten free and vegan recipe inspiration?
If you’re taking on Veganuary and want another gluten free vegan recipe to try out, here’s a few for you to try next:
- Gluten free and vegan beetroot soup
- Gluten free vegan banana muffins
- Gluten free and vegan chocolate avocado mousse
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!