Hearty Vegan Almond Butter Candy Potato and Kale Stew

Make an enormous pot of this stick-to-your-ribs stew from VegNews meals contributor Jackie Sobon’s Vegan Yack Assault’s Plant-Based mostly Meal Prep cookbook. We propose freezing a batch to make busy weeknights as stress-free as doable.

What you want:

For the rice:
2 cups water
1 cup lengthy grain white rice, rinsed

For the stew:
2 teaspoons sunflower oil
2 cups chopped yellow onion
1 cup chopped pink bell pepper, stem and seeds eliminated
1 (14-ounce) package deal extra-firm tofu, minimize into ¾-inch cubes
1 pound candy potatoes, washed and chopped
1 cup chopped tomatoes
1 tablespoon grated contemporary ginger
3 cloves garlic, minced
½ cup easy almond butter
¼ cup tomato paste
½ teaspoon floor 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:

  1. For the rice, in a medium pot, convey water and rice to a boil. Alter warmth to medium-low and simmer lined till all liquid is absorbed and rice is fluffy, about 20 minutes. Take away from warmth, fluff rice with a fork, and go away lid vented.
  2. For the stew, in a big pot over medium warmth, heat oil. Add onion and bell pepper and cook dinner till onion softens, about 3 minutes. Push onion combination to facet of pot and add tofu. Cook dinner for 3 minutes, stirring often, then add candy potatoes, tomatoes, ginger, and garlic and cook dinner, lined, for one more 5 minutes. Add almond butter, tomato paste, coriander, and cayenne stirring till evenly mixed. Stir in broth, add bay leaves, cowl pot, and convey to a boil. Alter warmth to medium-low and simmer till candy potatoes are simply pierced with a fork, about quarter-hour.
  3. Take away pot from warmth 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. 
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