This is a recipe adapted from one of the best vegan cookbooks ever written Afro Vegan
1 diced yellow onion
1 teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon minced fresh ginger
2 large cloves garlic
2 peeled and diced turnips
1 peeled and diced carrot
1 peeled and diced parsnip
1 peeled and diced sweet potato
3 tablespoons peanut butter
2 tablespoons tomato paste
5 cups vegetable stock, homemade or store-bought
extra-virgin olive oil
To make the stew, warm the oil in a large saucepan over medium heat.
Add the onions, paprika, cayenne, and salt and sauté until the onions are soft, 5 to 7 minutes.
Add the ginger, garlic, turnip, carrot, parsnip, and sweet potato and sauté until the vegetables begin to soften, 5 to 7 minutes.
Decrease the heat to medium-low. Put the peanut butter, tomato paste, and 2 cups of the stock in a blender and process until smooth.
Pour into the saucepan and stir in the remaining 3 cups stock. Bring to a simmer, cover partially, and cook, stirring occasionally, until the vegetables are tender, about 30 minutes.
Season the stew with salt and pepper to taste.