African pineapple and peanut stew

Duration: 45 mins

Difficulty: Medium

Made by: Estella

Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified “Plant Based Chef” and is 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 the development of sustainable dining concepts and is part of the Good Food Collective. And in all of this we are committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.

Ingredients

4 Portions

320g planted.chicken Nature
100 g green or yellow lentils
1 Vegetable onion, peeled and diced
1 Kohlrabi bulb
50g Dried pineapple, optionally cut into smaller pieces
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, sweet
5g cumin
5g Onion powder, optional
3g Garlic powder, optional
1g Cayenne
15g Coconut blossom sugar
5g salt
40g Tomato paste
25g soy sauce

Products in this recipe

planted.chicken

nature

Crowd

3,99 €

18,14 €per 1 kg

VAT included and Shipping costs will apply

3,99 €

Preparation

Add three times the amount of water to the lentils, cook until al dente for 15-20 minutes and then drain.

Toss the plain planted chicken in the spice mixture and massage it in with your hands. Let stand until all other ingredients are prepared.

Peel the onion and cut into rings, peel and dice the kohlrabi bulb.

Heat the rapeseed oil in a large pot and fry the onion rings, kohlrabi cubes and pineapple pieces all over. After three minutes, add the seasoned plain planted chicken and fry it too.

Reduce the heat and simmer the contents of the pan with the lid closed for about 10 minutes, stirring occasionally. If it sticks too much, add 100 ml of water.

In the meantime, prepare the sauce: Mix peanut butter, hot water, lemon juice and soy sauce into a creamy cream.

Add the lentils with the peanut cream to the remaining ingredients in the pan and simmer for another five minutes.

Divide between bowls and sprinkle with the salted peanuts. Long grain or basmati rice goes well with this.