This reminded us of the peanut flavors in Thai food. It smelled and tasted great! My first experience heating peanut butter on the stove.
4 cups low-sodium vegetable broth
1 medium tomato, diced, juice reserved separately
1 1-ince piece fresh ginger, sliced
1 Tbs olive oil
1 medium onion, diced
1 clove garlic, minced
1/3 cup tomato paste
1 Japanese eggplant, cut in 1/2-ince thick slices (I didn't add this)
2/3 cup creamy peanut butter
1/8 tsp cayenne pepper (optional)
1 large sweet potato, peeled and cut into 1/2-inch dice
1 1/3 cups brown rice (or however much you want!)
1 7-oz package Gardein Chick'n Filets (or any meatless filets will do!)
Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. (We have a gas stove, and the pot boiled over when it was covered, so I just left it uncovered.) Discard ginger slices; set broth mixture aside.
Heat oil in large saucepan over medium heat. Add onion and garlic, and saute 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and saute 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered 1 hour, or until sweet potato is tender (this only took about 30 minutes for me).
Meanwhile, prepare rice according to package directions. (I used instant)
The recipe says to heat the fillets on a skillet, but I just used the microwave. After they are cooked, cut into pieces, and stir into stew. Serve over the rice.
Vegetarian Times, October 2011