Vegan African Peanut Stew

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 2 ½ tsp cumin powder
• 1 tsp smoked paprika powder
• salt and pepper
• 500 g meat substitute (chicken fillet pieces), unseasoned
• 2 cups basmati rice
• 4 cups of water
• 500 ml vegetable stock
• 400 g tomatoes, chopped
• 150 g peanut puree or peanut butter
• 1 onion(s)
• 2 garlic cloves
• ½ bell pepper(s), red
• 5 tbsp peanut oil
• 1 tsp cinnamon
• 1 ½ tbsp agave syrup
• 1 lime(s), juice
• 2 tbsp peanuts, salted
• 1 bunch of parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

filling

For the marinade, mix together olive oil, soy sauce, garlic powder, paprika, salt, pepper, and 1 teaspoon of cumin. Add the fillet pieces and mix well. Then set aside. Peel and chop the onion, garlic cloves, and bell pepper, then set them aside. Measure the vegetable stock, weigh the peanut butter, and chop the peanuts. Wash and roughly chop the parsley and set it aside. Heat 3 tablespoons of peanut oil in a deep pan or wok and fry the now marinated fillet pieces for 10 minutes until golden brown. Then remove and set aside. Wash the rice and then prepare it in a pot with water and salt according to the instructions. Meanwhile, add the remaining 2 tablespoons of peanut oil to the pan and sauté the onion, garlic, and bell pepper over high heat for about 3 minutes. Add the peanut butter and stir into the vegetables for 30 seconds. Deglaze with the vegetable stock and chopped tomatoes. Add a pinch of salt, 1 1/2 teaspoons of cumin powder, cinnamon, and agave syrup, stir, and bring to a boil. Add the fillet pieces and simmer uncovered for 15 minutes, stirring occasionally. Add salt, pepper, and lime juice and mix. Transfer the rice to a deep dish, add the peanut sauce, and serve with fresh parsley and chopped peanuts.