Filipinx-Inspired Peanut Vegetable Stew
The decadent array of texture and flavor in this recipe from The Healthspan Solution cookbook translates to an unforgettable stew.
Ingredients · Servings 8
- 1 tablespoon annatto powder
- 1 cup chopped sweet yellow onion
- 3 garlic cloves, minced
- 1 medium Chinese or Japanese eggplant, cut in rounds or quartered if larger diameter
- 1 cup long beans, cut into 3-inch lengths
- 1 cup cubed winter squash (butternut, acorn, or kabocha)
- 4 cups
- low-sodium vegetable broth
- , divided
- ½ cup smooth
- peanut butter
- 5 baby bok choy, quartered
- 1 cup canned quartered artichoke hearts, in water, rinsed
- 1 tablespoon molasses
- 3 tablespoon tamari
- ½ teaspoon liquid smoke
- 2 cups cooked rice, to serve
- ½ cup chopped roasted peanuts, for garnish
Method
- In a small bowl, mix annatto powder with 3 tablespoons water and set aside.
- In a large saucepan over medium-high heat
- , add onions and ¼ cup water, and cook until onions are translucent. Add garlic and sauté 60 seconds, or until golden, being careful not to scorch.
- Stir in eggplant, long beans, squash, and 1 cup broth. Bring to a boil, and then reduce heat to medium-low. Partially cover and cook 10 minutes, stirring occasionally, until squash begins to soften and eggplant is translucent.
- Add annatto mixture, peanut butter, and remaining 3 cups broth. Increase heat and bring to a boil, and then reduce heat to medium-low and simmer 15 minutes. Add baby bok choy and artichoke hearts and then cover and cook for another 5 minutes until bok choy has softened. Stir in molasses, tamari, and liquid smoke.
- Serve hot over rice, and top with chopped peanuts as a garnish.
1 tablespoon annatto powder
- 1 cup chopped sweet yellow onion
3 garlic cloves, minced
1 medium Chinese or Japanese eggplant, cut in rounds or quartered if larger diameter
- 1 cup long beans, cut into 3-inch lengths
- 1 cup cubed winter squash (butternut, acorn, or kabocha)
- 4 cups low-sodium vegetable broth, divided
- ½ cup smooth peanut butter
5 baby bok choy, quartered
- 1 cup canned quartered artichoke hearts, in water, rinsed
3 tablespoon tamari
- ½ teaspoon liquid smoke
- 2 cups cooked rice, to serve
- ½ cup chopped roasted peanuts, for garnish
What you do:
- In a small bowl, mix annatto powder with 3 tablespoons water and set aside.
- In a large saucepan over medium-high heat, add onions and ¼ cup water, and cook until onions are translucent. Add garlic and sauté 60 seconds, or until golden, being careful not to scorch.
- Stir in eggplant, long beans, squash, and 1 cup broth. Bring to a boil, and then reduce heat to medium-low. Partially cover and cook 10 minutes, stirring occasionally, until squash begins to soften and eggplant is translucent.
- Add annatto mixture, peanut butter, and remaining 3 cups broth. Increase heat and bring to a boil, and then reduce heat to medium-low and simmer 15 minutes. Add baby bok choy and artichoke hearts and then cover and cook for another 5 minutes until bok choy has softened. Stir in molasses, tamari, and liquid smoke.
- Serve hot over rice, and top with chopped peanuts as a garnish.
For more plant-based recipes like this, read:
