Vegan Peanut Stew.

Posted by in food, recipe, vegan | 33 comments

I like simple.

Simple routines.
Simple clothes.
Simple food.
I’m a simple kind of girl.

And staying with my simple theme, I bring you this 7-ingredient vegan soup that is to-die-for delicious.

I found the recipe on this funny little website called The Vegan Stoner {don’t worry mom, it’s just a website}. You can imagine the funny stares I get when I tell people about my new favorite vegan blog, especially when I explain how my favorite part besides its simple nature, is that the recipes are animated with cartoons.

Oh me. Forever a child at heart.

This rich, hearty stew is my newest obsession. Since whipping up my first batch I’ve already eaten half of it and am amazed at every bite how a few simple ingredients can come together to make such an amazing flavor combination.

It has everything I love: sweet, spice, substance, a little protein and of course, peanut butter.
How can you go wrong with that?

Vegan Peanut Stew
heavily adapted from The Vegan Stoner

1 potato, chopped*
1 white onion, diced
1 teaspoon garlic, minced
1 14 oz. can crushed {stewed} tomatoes
1 can garbanzo beans, drained
pinch of thyme {I used dried}
1-2 cups water, depending on thickness preference
1 cup peanut butter {I used natural creamy salted}

Method | Cook onion over medium heat until soft and translucent. Add garlic and stir. Then add tomatoes, peanut butter, garbanzo beans, and stir. Season with thyme and add potato. Depending on desired thickness, add 1-2 cups water and stir. Then cover and cook on low-medium low heat for 25-35 minutes. The soup is ready when the potatoes are cooked through and a sample reveals a delicious, peanutty flavor.

*note: The potato takes a while to cook all the way through if you add it to the soup raw, so I would recommend microwaving it for a minute or two before chopping to speed up cooking time.

All I can say is, yum!

I’ve preferred eating mine like soup rather than over rice as the original recipe recommends.
And I even manage to amp up my veggie intake by scooping up the first several bites with generous hunks of raw broccoli. Can you imagine the stares I get for that? But I don’t care. Healthy is the way to go and this soup is delicious.

It warms my little vegan-loving heart.

I know you’ll love it as much as I do!

Enjoy. Dana.



  1. a soup with peanut butter and garbanzos?! Two of my favorite things! :) Can’t wait to try it!

  2. This looks like a keeper!! Are you guys venturing into veganism?

    • Well, I am, but not necessarily John. I just really enjoy experimenting with vegan recipes because they seem so adventurous and healthy. But I guess based off of my recent recipes I appear like I’m totally vegan! :D

  3. YUM! it looks so delicious!

  4. Yum! I love how rich and creamy this looks! That’s impressive :) I cannot resist peanut butter lately so this looks especially awesome to me!

  5. I am excited to try this out, i’ll be using my homemade peanut butter. Recipe courtesy of my mother in law. I’ll send a bowl for her too. I am sure she’ll love this =)Thanks!

    • Great! I just had some for lunch today and it was AWESOME, especially scooped up with broccoli, I’m telling you!

  6. I had peanut stew at a southern restaurant a year or two ago and I’ve always wanted to recreate that dish. Your version will be a great help getting started. This looks fantastic!

    • Thanks! Hope you try it and like it!

  7. I was just reflecting on my love for peanut butter (I managed to include it in my breakfast, lunch, and dinner today) and came across this on foodgawker. Peanut butter and I are fated!

    • Ha ha. Besides pancakes, peanut butter is the other ‘keyword search’ I do on foodgawker all the time. It never fails! Glad you found me and I hope you like the soup :D

  8. I would definitely eat that soup sans rice as well. I’ll have to check out the Vegan Stoner blog and these animations you speak of!

    • Do! They’re hilarious AND adorable – makes me smile :D

  9. Peanuts in a soup? I am sooo in. Also, your photography always makes me swoon. Always.

    • Thanks friendy friend! You’re so encouraging :D

  10. I just came upon your blog for the first time and man oh man this looks GOOD!

    • Great! I’m glad you found me and that this soup caught your eye. It’s definitely my new vegan fave as it’s so hearty and satisfying. Hope you enjoy it and thanks for saying hi!!

  11. Yum! Easy and tasty. I’ve been on a soup-kick, and will have to try this out.

  12. This is a beautiful soup and a great idea!

  13. I just made this, and it was awesome! Based on your tips, I added the potatoes at the same time as the garlic so that it had longer to cook, and I also put broccoli in it when I added the beans. It was super tasty. Thanks for the recipe!

    • AWESOME! This recipe knocked my socks off! Definitely one of my new favorites. Glad you liked it, too!!

  14. This was very good! I also added some ginger.

    • good call! Ginger sounds like a wonderful addition!

  15. What a great concept! One of my favorite Thai dishes is a broccoli and tofu dish in peanut sauce, so I LOVE broccoli and peanut flavoring together. They’re a match made in heaven! Will have to try this right away!

    • I couldn’t agree more! When I ran out of broccoli before the soup was gone, I have to say it wasn’t as amazing. Still good, but just not the same!

  16. It is super yummy! I have a similar recipe on my own blog ( but I got the original recipe from “La Dolce Vegan” cookbook by Sarah Kramer. :)

  17. Just finished my first bowl and oh yeah . . . YUM. I did 3/4 c. natural pb & 1/4 Peanut Butter & Co.’s spicy version. Amazing. I also added a little spinach that I had to up the greens factor. Thanks for the share, adding this one to my repertoire!

    • Yay! That’s great news. Thanks for sharing Jen. It’s definitely one of my favorites, too!

  18. I made this the other day and just finished the last of the leftovers. I made no changes to your recipe except to add spinach, and extra garlic. This will truly be a great addition to my repertoire. It’s healthy, easy, filling, and delicious. What more could I want?
    Each time I reheated a bowl I experimented a little with additions – ginger and coriander; sriracha sauce; and paprika all complemented the flavors excellently.
    Thanks for a great recipe!

    • Absolutely wonderful news! I agree, it’s becoming one of the staples in my weekly meal rotation. So easy, flavorful, healthy and filling! I like your idea of adding ginger and spinach. I’ll have to give those variations a try! Thanks for sharing, Shannon.

      All the best!

  19. It’s funny that you use raw broccoli to scoop it up because I like broccoli IN my peanut stew. Along with carrots and some green onion. So, 10 ingredients. YUM!

  20. Add a pile of fresh ground chili flakes! A little heat goes a long way. :-)

  21. How many does this serve? I’m thinking of adapting it as a slow cooker recipe, and I have a big one (about twelve servings) because I like lots of leftovers. Should I double this or triple it, d’you think?


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