Vegetarian Senegalese Mafe

Name: Vegetarian Senegalese Mafe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 312g Quorn Vegetarian Fillets; [https://www.quorn.co.uk/products/chicken-style-fillets]; [https://www.quorn.co.uk/products/chicken-style-fillets]; 12 cloves garlic, grated; 1-inch piece of ginger, grated; Salt (smoked if you have it); 1 tsp crushed red-pepper flakes; 6 tablespoons vegetable oil; 1 medium onion, diced; ½ tsp Kombu Powder (optional); 170g tomato purée; 1 cup smooth peanut butter; 250g green cabbage, cut into 2-inch wedges; 3 medium carrots, peeled, cut into 2-inch lengths; 1 medium sweet potato, cut into 2-inch cubes; 340g ounces waxy potatoes, cut into 2-inch cubes; Scotch Bonnet chile slices, to taste (optional); Cooked white rice

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A blue bowl of Senegalese mafe made with Quorn Vegetarian Fillets and vegetables with small flatbreads on the side.

Not just another African peanut stew recipe! Our Senegalese Mafe has all the flavour of the real deal with a new twist - it's totally meat free! Made with Quorn Vegetarian Fillets, our Mafe recipe is sure to become a weeknight staple. Serve it with fonio, a West African grain, to keep it authentic or add your own favourite side - try it tonight!

Vegan And Vegetarian African Food Recipes Casserole & Stew One Pot Recipes

Serves 6

45 mins

A Little Effort

630 cals
(Per serving)

34g of fat
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

312g Quorn Vegetarian Fillets
12 cloves garlic, grated
1-inch piece of ginger, grated
Salt (smoked if you have it)
1 tsp crushed red-pepper flakes
6 tablespoons vegetable oil
1 medium onion, diced
½ tsp Kombu Powder (optional)
170g tomato purée
1 cup smooth peanut butter
250g green cabbage, cut into 2-inch wedges
3 medium carrots, peeled, cut into 2-inch lengths
1 medium sweet potato, cut into 2-inch cubes
340g ounces waxy potatoes, cut into 2-inch cubes
Scotch Bonnet chile slices, to taste (optional)
Cooked white rice

Method

Saute onion, garlic, ginger with a pinch of salt, plenty of black pepper and crushed red-pepper.
Stir in the tomato purée and kombu (if using) and continue cooking for 3 minutes
Deglaze pan with 4 cups water, scraping up any browned bits
Add peanut butter to the pot. Once melted add the carrots, cabbage and potatoes, and simmer for 20 minutes
Add Quorn Vegetarian Fillets and continue to simmer for 12 minutes
If you are feeling extra spicy add some sliced scotch bonnet chiles and serve with rice or flat breads