Peanut and Tomato Stew
I’ve had a hankering for tomatoes lately and couldn’t stop thinking about this peanut and tomato stew that I found some time ago on Allrecipes.com. It can be eaten on its own, but it is also a great sauce to put on top of things like nut burgers and lentil loaf, which I will post about soon. I have adapted the recipe a little from the original.
So here are the ingredients you’ll need:
1 tbsp olive oil
1 cup diced onion (I buy the handy frozen chopped onions in the grocery store because it’s easier and creates less tears, but fresh is always best if you’re so inclined)
3 cloves garlic (or minced garlic)
2 green bell peppers, diced
1 red bell pepper, diced
2/3 cup crushed peanuts
1 1/2 cups finely chopped or shredded carrot
1 1/2 cups mushrooms, chopped
4 large tomatoes, diced
3/4 cup apple juice
3/4 cup water
Onion powder to taste
Pinch of cayenne and/or red pepper flakes to taste
Begin by placing olive oil, onion, garlic, peppers and peanuts in a pot and cook on medium for 5 minutes.
Add carrots and mushrooms and cook for another 2 minutes.
Add tomatoes, apple juice, water, onion powder, cayenne and red pepper flakes and cook for another 2 minutes.
Bring to a boil, reduce heat, and then simmer for 30 minutes to 1 1/2 hours. I simmered mine for about 1 hour.
Serve on its own or as a sauce for nut burgers, lentil loaf or other awesome vegetarian dishes.
Veggie Yogi 
can’t wait to try it!!