This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This is a great, quick stew that can be enjoyed alone or over rice. I didn’t need to add water when cooking myself since I had some very juicy tomatoes, but you may need to add water later in the recipe to properly mix the bullion and peanut butter in.
Vegan Djerma
Details
4 to 6 servings
10 minutes
30 minutes
Print
Ingredients
10.5 ounces Vegan Chicken (I used Gardein Frozen Chick’n Strips)
10 Vine Tomatoes
1 cup Diced Carrots
1 Red Onion
3 tablespoons Peanut Butter
1/2 cup Parsley, Packed
8 Garlic Cloves
1 Vegetable Bullion Cube (I use Better than Bullion Vegetable)
2 tablespoons Vegetable Oil
3 teaspoons Salt
1 1/2 teaspoons Thyme
1 teaspoon Curry Powder
Peanuts (as desired for garnish)
Minced Green Onions (as desired for garnish)
Water (if required)
Directions
- Prepare produce. Dice tomatoes, red onion, and carrots. Mince garlic, parsley, and green onions (if using for garnish). Set aside.
- Heat up a pan on medium high heat. Once up to temperature add oil and vegan chicken. Sauté until it begins to brown.
- Add onions, garlic, and half of your salt. Sauté until onions begin to turn translucent.
- Add tomatoes, carrots, curry powder, thyme, and remainder of your salt. Sauté for 5-8 minutes or once tomatoes have started to loose their water.
- Pour out tomato water into a small bowl. Add bullion and peanut butter, mix well, and return to pan. If tomatoes don’t release enough water to mix, add small amounts of additional water as necessary to fully mix.
- [While liquid is cooking down, heat up a small pan on medium. Once up to temperature, add peanuts to pan to toast. Move peanuts around quickly to avoid burning. once toasted remove from heat and set aside.
- Once liquid has mostly cooked off, fold in parsley (save some for garnish). Taste test, and add additional salt if necessary.
- Serve hot immediately as a stew, or over rice. Garnish with extra parsley, peanuts, and [optional] green onions. Enjoy!
