Make a huge pot of this stick-to-your-ribs stew from VegNews food contributor Jackie Sobon’s Vegan Yack Attack’s Plant-Based Meal Prep cookbook. We suggest freezing a batch to make busy weeknights as stress-free as possible.
What you need:
For the rice:
2 cups water
1 cup long grain white rice, rinsed
For the stew:
2 teaspoons sunflower oil
2 cups chopped yellow onion
1 cup chopped red bell pepper, stem and seeds removed
1 (14-ounce) package extra-firm tofu, cut into ¾-inch cubes
1 pound sweet potatoes, washed and chopped
1 cup chopped tomatoes
1 tablespoon grated fresh ginger
3 cloves garlic, minced
½ cup smooth almond butter
¼ cup tomato paste
½ teaspoon ground coriander
⅛ teaspoon cayenne pepper
3 cups vegetable broth
4 bay leaves
1 cup firmly packed chopped kale
⅛ teaspoon salt
¼ cup loosely packed cilantro leaves
4 lime wedges
What you do:
- For the rice, in a medium pot, bring water and rice to a boil. Adjust heat to medium-low and simmer covered until all liquid is absorbed and rice is fluffy, about 20 minutes. Remove from heat, fluff rice with a fork, and leave lid vented.
- For the stew, in a large pot over medium heat, warm oil. Add onion and bell pepper and cook until onion softens, about 3 minutes. Push onion mixture to side of pot and add tofu. Cook for 3 minutes, stirring occasionally, then add sweet potatoes, tomatoes, ginger, and garlic and cook, covered, for another 5 minutes. Add almond butter, tomato paste, coriander, and cayenne stirring until evenly combined. Stir in broth, add bay leaves, cover pot, and bring to a boil. Adjust heat to medium-low and simmer until sweet potatoes are easily pierced with a fork, about 15 minutes.
- Remove pot from heat and discard bay leaves. Stir in kale and let wilt for 1 minute. Season with salt. Divide stew into 4 bowls and serve with cilantro and lime wedges.