Vegan Peanut Squash Stew

October 3, 2016
Serves 4 People
Prep time
1h 0m
Cook Time
1h 0m

As winter gets closer I start thinking about warmer, filling foods.  Our vegan peanut squash stew is our answer to the winter blues.

When I first made this stew I knew it was going to be a winner, filling, warming, and easy to make, it’s a festive recipe that’s perfect whenever it starts to get cold.



  • 1 Cup
    Brown Rice
  • 2 Tablespoons
    Peanut Oil
  • 2
    Yellow Onions
  • 1 Tablespoon
    Grated fresh ginger
  • 1
    Finely chopped small green serrano chili
  • 3
    Finely chopped cloves of garlic
  • 2 Teaspoons
    Kosher salt
  • 1 Teaspoon
    Ground cumin
  • 4 Cups
    Vegetable broth
  • 28 Ounces
    Tomato puree
  • 1/2 Cup
    Smooth peanut butter
  • 1
    Acorn squash cut in to 1 inch crescents
  • 2 Tablespoons
    Brown sugar
  • 32 Ounces
    Black eyed peas
  • 2 Tablespoons
    chopped roasted peanuts


  1. Heat the oil in a skillet on medium heat and cook the onions for around 15 minutes.
    Add the ginger, chili, garlic, salt, and cumin and cook for a further 5 minutes while stirring occasionally to prevent from burning.

  2. Add the broth, tomato puree, peanut butter, acorn squash and sugar. Cook for around 30 minutes until the squash is tender.

  3. Add the black eyed peas and continue cooking for a further 5 minutes. You can add a protein here if you wish,


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