Serve this tasty vegetarian entrée with cooked whole grains, such as barley, brown rice, bulgur, farro, or quinoa. Get into the habit of cooking a big batch of whole grains twice week, enjoying some for lunch, and simply reheating what you need for dinner.
2 teaspoons peanut or extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 can (8 ounces) tomato sauce
½ cup water
2 teaspoons chili powder
½ teaspoon salt
1 head of cauliflower (about 2 ½ pounds), broken into large florets
2 carrots, cut into ½ -inch slices
1 green pepper, cut into 1 ½ -inch pieces
¼ cup creamy peanut butter
1. Â In a 5-quart Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring frequently, 3 to 5 minutes, or until the onion is translucent.
2. Stir in the tomato sauce, water, chili powder and salt. Add the cauliflower, carrots, and green pepper. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
3. Stir in the peanut butter, cover, and simmer for 5 minutes longer or until the vegetables are tender.
Courtesy of Best Foods and the Peanut Institute
ekai says: This was excellent! It has a similar taste to some Tanzanian dishes (our home country) we cook with peanut. We will definitely make again!
Lois says: This is very simple to throw together and quick. It came out like a chunky stew for me as I added a sweet potato to mine since it was just sitting there. With a whole grain or a nice roll, this was very filling. It would be easy to throw some in a blender to get more of a chunky soup texture.
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