planted.bundles
Loyalty program
Locations
Events
planted.news
African Pineapple Peanut Stew
Duration:
45 min
Level:
Medium
Made by:
Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert for plant-based nutrition. She is a certified "Plant Based Chef" and one of the best vegan chefs in Germany.
She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on developing sustainable food concepts and is part of the Good Food Collective.
And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.
Ingredients
4
Servings
320g planted.chicken Nature
100g green or yellow lentils
1 vegetable onion, peeled and diced
1 kohlrabi bulb
50g dried pineapple, optionally cut a little smaller
1/2 Pepperoni in rings (optional)
some mild rapeseed oil for frying
80g Peanut butter
300g hot water
15g Lemon juice
20g Soy sauce or Tamari
50g salted peanuts
For the spice mixture
5g paprika powder, noble sweet
5g cumin
5g onion powder, optional
3g garlic powder, optional
1g cayenne
15g coconut blossom sugar
5g table salt
40g tomato paste
25g soy sauce
Products in this recipe
planted.chicken
Nature
Preparation
1
Put on the lentils with three times the amount of water, cook al dente for 15-20 min, and then drain.
2
Toss the planted chicken natur in the spice mixture and massage it in with your hands. Let stand until all other ingredients are prepared.
3
Peel and cut the onion into rings, peel and dice the kohlrabi bulb.
4
Heat the rapeseed oil in a large pot and fry the onion rings, diced kohlrabi and pineapple pieces in it until hot all around. After three minutes, add the seasoned planted chicken natur and fry as well.
5
Reduce the heat and braise the contents of the pan with the lid closed for just under 10 minutes, stirring occasionally. If it starts to stick too much, add 100 ml of water.
6
Meanwhile, prepare the sauce: Mix peanut butter, hot water, lemon juice and soy sauce to a creamy consistency.
7
Add the lentils and peanut cream to the remaining ingredients in the pan and simmer for another five minutes.
8
Divide among bowls and sprinkle with the salted peanuts. This goes well with long-grain or basmati rice.
