Vegan Yam Porridge
Indulge in the comforting flavors of Vegan Yam Porridge, a plant-based twist on a classic African dish that’s bursting with rich, savory goodness. This vibrant one-pot meal combines tender yam chunks (or sweet potato as a substitute) simmered in a luscious blend of red bell peppers, tomatoes, and spices like smoked paprika, cumin, and thyme. Enhanced with the earthy notes of red palm oil (or coconut oil for a milder alternative) and a hint of heat from optional scotch bonnet pepper, this hearty dish is finished with nutrient-packed spinach for a wholesome, satisfying finish. Perfectly creamy with a hint of texture, this recipe is quick to prepare and ready in under an hour, making it an ideal cozy dinner for the whole family. Serve it warm and savor every spoonful of this vegan comfort food delight!
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Recipe Information
Ingredients
- 800 grams yam (African or sweet potato as a substitute)
- 1 medium red bell pepper
- 2 medium tomatoes
- 1 medium onion
- 3 large garlic cloves
- 1 teaspoon ginger
- 600 milliliters vegetable broth or water
- 3 tablespoons red palm oil (or substitute with coconut oil)
- 1 scotch bonnet pepper (optional, for heat)
- 1 cup spinach (fresh or frozen)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon thyme (dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and cut the yam into small cubes (approximately 1-inch pieces), then set aside in a bowl of water to prevent browning.
Dice the red bell pepper, tomatoes, and onion. Mince the garlic and ginger.
Blend the red bell pepper, tomatoes, half of the onion, and, if desired, the scotch bonnet pepper with 200 milliliters of vegetable broth (or water) until smooth. Set aside.
Heat the red palm oil in a large pot over medium heat. Add the remaining diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and ginger, then stir in the smoked paprika, ground cumin, and thyme. Sauté for another 1-2 minutes until fragrant.
Pour the blended pepper and tomato mixture into the pot. Stir well and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Drain the yam cubes and add them to the pot along with the remaining vegetable broth (or water). Season with salt and black pepper.
Cover the pot, reduce the heat to medium-low, and let the yam cook for 20-25 minutes, stirring occasionally to prevent sticking. The yam should be soft and the liquid slightly reduced.
Using the back of a cooking spoon, gently mash some of the yam pieces to thicken the porridge. Be careful to leave some chunks for texture.
Stir in the spinach and cook for an additional 2-3 minutes until wilted (or fully heated if using frozen spinach). Adjust seasoning as needed.
Remove from heat and let the porridge sit for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4943 mg | 215% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 25.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 7422 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
