Weight Watchers Officially Promotes Support for Vegans; Example Recipe – Senegalese Peanut Stew with Spinach and Sweet Potatoes

With its latest email, Weight Watchers has gone one step further in providing support for its members and potential members who embrace a Vegan diet. Publishing a “Cuisine Intensive” web page assembling a list of “Vegan: Essential Ingredients” and cooking techniques, as well as organizing several recipes posted on their website through the years, Weight Watchers has taken one of its most official and public stances to date acknowledging the growing population of plant-based eaters. Weight Watchers sending an email to its members promoting the headline of “The Ins & Outs of Eating Vegan” would have been unfathomable several years ago – it is truly a testament to the growing awareness of the benefits of a Vegan lifestyle, as well as the demand for plant-based alternatives that has developed by leaps and bounds in recent times.

VeganWeightWatchers.com - WeightWatchers Vegan Cuisine Email

I wanted to share one of the listed recipes which has gotten rave reviews – Senegalese Peanut Stew with Spinach and Sweet Potatoes.

VeganWeightWatchers.com - WeightWatchers - SenegalesePeanutStew_190_600

Vegan Senegalese Peanut Stew with Spinach and Sweet Potatoes
6 Servings | 5 Weight Watchers SmartPoints per serving

Ingredients:

  • 2 medium uncooked onions, roughly chopped
  • 1 medium green pepper, cored and roughly chopped
  • 1/2 pound uncooked sweet potatoes, peeled and chopped into 1/2″ cubes
  • 2 medium uncooked carrots, peeled and thinly sliced
  • 2 medium garlic cloves, minced
  • 2 Tbsp fresh ginger root, minced
  • 1/2 tsp ground cloves
  • 1/2 tsp table salt
  • 1/4 tsp cayenne pepper
  • 4 cups reduced-sodium vegetable broth
  • 6 Tbsp reduced-sodium natural creamy peanut butter
  • 8 cups fresh spinach leaves, stemmed and chopped

Instructions:

  1. Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
  2. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
  3. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
  4. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
  5. Add the spinach; cook, stirring occasionally, for 10 minutes.
This recipe goes great with: Vegan Butternut Squash Fries

 

Be kind, feel good.

Em

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