The decadent array of texture and flavor in this recipe from The Healthspan Solution cookbook translates to an unforgettable stew.
What you need:
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
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 for 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 for 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 for 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.
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