Vegan Peanut Maafe
with Butternut Squash & Zucchini over Fluffy Spiced Bulgur
Cooking time
10 minutes
Servings
2/4
Calories
420 /serving
Maafe is a typical Senegalese peanut stew that we’re interpreting vegan-style. It’s packed with fall-harvest goodness, from butternut squash to zucchini and kale, and rich with the flavour of peanuts thanks to a deeply flavourful sauce that’s deceptively quick to make. The secret to the aromatic oomph is the warming mix of spices in our Berbere Bounty blend, whose notes of cinnamon and cumin will make any chilly evening cozy.
We will send you:
- 15ml Minced garlic
- 200g Diced butternut squash
- 120g Chopped kale
- 2 Scallions
- 1 Lime
- 1 Heirloom zucchini
- 30g Peanut butter
- 80g Bulgur
- 100ml Tomato sauce
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)
Contains: Peanuts, Wheat
You will need:
Medium pot
Large pot
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
290 mg
Total Carb
64 g
Sugars
12 g
Protein
15 g
Fibre
14 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Start the maafe
Meanwhile, in a large pot, heat a drizzle of oil on medium. Add the squash and sauté, 3 to 4 min., until almost tender.
Mise en place
Meanwhile, halve the zucchini lengthwise; thinly slice crosswise. Thinly slice the scallions crosswise. Quarter the lime.
Finish the maafe
To the pot of squash, add the garlic, zucchini, ⅔ of the scallions, the remaining spices and S&P. Sauté, 2 to 3 min., until partially cooked. Add the juice of 2 lime wedges, 1 ½ cups water (double both for 4 portions), the tomato sauce, peanut butter and kale. Cook, stirring frequently, 2 to 3 min., until the kale has wilted and the vegetables are tender.
Plate your dish
Divide the bulgur between your bowls. Top with the maafe. Garnish with the remaining scallions and lime wedges. Bon appétit!
