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🌱Peanut Red Lentil Sweet Potato Stew with Pan Fried Potatoes (hummus & avocado)🌱No coconut milk, no cashews, yes creamy! You can sub the peanut butter with almond butter if you prefer.
✅Recipe lentils: Heat 1 tbsp olive oil or a little veggie broth over medium heat. Cook 1 chopped yellow onion (2 cups) for about 5 minutes, or until translucent. ✅Add 3 minced cloves garlic, 1 tablespoon finely minced ginger, and 1 minced jalapeño. Cook for about 30 seconds, or until fragrant. ✅Add 1 medium sweet potato (chopped into 1/2-inch pieces, 2 cups), and 2 diced tomatoes. Cook for 3 minutes, stirring constantly. ✅Add 3 cups tomato juice, and 2 cups veggie broth. Simmer for about 15 minutes, or until the sweet potato is tender. ✅Use an immersion blender, or transfer about 3/4 sauce to a blender, and blend until mostly smooth. ✅Return to saucepan and add 1-1/4 cups split red lentils, and 2 cups veggie broth. Simmer with the lid on for about 20 minutes, or until the lentils are cooked. Stir frequently and add more veggie broth or water as needed. ✅Mix in 1/4 cup peanut butter and heat until warmed through while stirring.✅Remove from the heat and add 1 tsp mellow miso dissolved in 1 tbsp water, 1 tbsp tamari or soy sauce, and fresh lime juice to taste. Add salt. 🌱✅Recipe Potatoes: ✅Slice 16oz baby Yukon potatoes about 1/8 to 1/4 -inch-thick. ✅Heat about 2 tbsp high-heat cooking oil in a large skillet over medium-high heat. (There should be a thin layer of oil.) ✅Add the sliced potatoes in a single layer without overcrowding the pan. Season with salt and black pepper. ✅Cook until golden and crispy before flipping, about 5 minutes. ✅Flip and add salt and black pepper. Cook for about 5 minutes more, or until other side is crispy. ✅Season with garlic powder, smoked paprika, and dried thyme. Cook until tender.