I don’t think the idea of paring pumpkin and peanut would have occurred to me before seeing this recipe of Katie’s.
But it sounded like an interesting combo, and I only had a bit of pumpkin left, sooo…yeah…I made a pumpkin peanut butter stew and the rest is history.
Pumpkin Peanut Butter Stew with Spinach & Tempeh [vegan, gluten free, FODMAPs friendly]
Ingredients:
- 1/2 cup pumpkin (either use canned pumpkin or mash/puree a baked squash)
- 1/2 cup plain almond milk
- 3 tbsp peanut butter
- 1 tbsp maple syrup (omit with using sweetened PB)
- 1 tsp salt
- 1 block tempeh, cubed
- 3-4 cups spinach
- 2 cups cooked brown rice
- 2-3 cups vegetable broth
Directions:
In a large pot, combine pumpkin, almond milk, peanut butter, maple syrup and salt. Once combined and warm add in tempeh and spinach. Cover with a lid and cook until spinach has wilted. Then add rice and vegetable broth.
Adjust broth to desired thickness. Serve once it’s hot.
I’ve made this a few times now and I love it so much I always try to make the leftovers last forever and ever by adding more spinach…so really you don’t even need the broth. It’s just as good chilled although it’s so homey and yummy warm.
There are also a million ways to tweak this dish…like using almond butter instead of peanut butter. Or kale instead of spinach. Or tofu/chickpeas/lentils instead of tempeh. Or quinoa instead of rice. If you’re in the mood for a little heat, add in some crushed red pepper flakes. Or take it in an Indian direction and try curry powder.
It’s a choose your own ending kind of recipe…
Looks like an interesting/unique combo of ingredients. I love dishes like these, they always seem to turn out as one of the best!
This looks amazing! I have been sitting here thinking of what I’m going to make with some kale and tempeh I have. This is perfect!!!
not a combo I would normally go for but now.. I’m intrigued!
we actually have a dish that’s kalabasa or kobucha based with peanuts too! kristine’s ex once called it “pumpkin soup”. it’s called Kare Kare, made with ox tail. i feel like you’ve seen this made on Top Chef years ago. mmm…sooo good. =)
Of course I had to make this the night you posted it…DELISH!! I used chickpeas instead of tempeh and cooked red quinoa instead of the rice. I also added more syrup along with some cayenne and ginger. Seriously obsessed! I love that it covers all the important food groups AND has loads of green veg. Thanks lady!
Elise, this is my favourite food blog! Been a follower for a few years now 🙂 So making this, looks delicious! And easy 🙂 Love your low FODMAP recipe ideas too.
Loved this! Keep the simple and delicious vegan recipes coming, Elise.