Vegan Stoner Peanut Stew

I'd been creeping this recipe for some time now on the Vegan Stoner blog. Finally, I made it for a small vegan dinner party I threw last week. The hearty stew has a robust, but not powerful peanut flavor - just enough to make a hungry belly happy. I altered the recipe by adding sweet potatoes and few bottles of my pitch black IPA home brew for extra depth (made a huge pot). If you’re looking for more info on vegan cooking, checkout classes from Online Cooking Schools.


Beer Peanut Stew
adapted from the Vegan Stoner


1 sweet potato, chopped in small pieces
1 potato, chopped in small pieces
1 large onion
1 cup crunchy peanut butter
1 bottle dark beer
1 32 oz can of crushed tomatoes
1 16 oz can of garbanzo beans (or 2 cups of home cooked)
1/2 bunch of cilantro, chopped for garnish
cooked rice to serve on (I used basmati)
1/3 cup oil (I used avocado oil)

• Put chopped sweet potatoes and potatoes in a large pot with water rising an inch above potato layer. Par boil on medium for about 10 minutes, then drain and set aside.
• In a large pot, add oil and onions and heat on medium high until onions are translucent. Add a bottle of beer and let simmer for a few minutes.
• Add tomatoes, potatoes, peanut butter and garbanzos and stir.
• Cover pot and cook on low for at least 40 minutes.
• Serve on rice and sprinkle with cilantro.

I'd been creeping this recipe for some time now on the Vegan Stoner blog. Finally, I made it for a small vegan dinner party I threw last week. The hearty stew has a robust, but not powerful peanut flavor - just enough to make a hungry belly happy. I altered the recipe by adding sweet potatoes and few bottles of my pitch black IPA home brew for extra depth (made a huge pot). If you’re looking for more info on vegan cooking, checkout classes from Online Cooking Schools.


Beer Peanut Stew
adapted from the Vegan Stoner


1 sweet potato, chopped in small pieces
1 potato, chopped in small pieces
1 large onion
1 cup crunchy peanut butter
1 bottle dark beer
1 32 oz can of crushed tomatoes
1 16 oz can of garbanzo beans (or 2 cups of home cooked)
1/2 bunch of cilantro, chopped for garnish
cooked rice to serve on (I used basmati)
1/3 cup oil (I used avocado oil)

• Put chopped sweet potatoes and potatoes in a large pot with water rising an inch above potato layer. Par boil on medium for about 10 minutes, then drain and set aside.
• In a large pot, add oil and onions and heat on medium high until onions are translucent. Add a bottle of beer and let simmer for a few minutes.
• Add tomatoes, potatoes, peanut butter and garbanzos and stir.
• Cover pot and cook on low for at least 40 minutes.
• Serve on rice and sprinkle with cilantro.