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Vegan Maffé

1 jar Maffé sauce
1 tbsp oil
2-4 oz fresh or frozen chopped spinach
½-1 cup water (see tips)
1 medium resset or redskin potato, cut into ½ inch chunks
1 medium carrot, cut into ½ inch chunks
½ cup frozen peas
Extra cayenne (optional)


  1. Heat oil to medium-high heat. Add spinach; cook for 5 minutes.

  2. Empty contents of Maffé sauce into pan. Rinse jar with the water to release any sauce clinging to it; pour into pan.

  3. Add potato, bring to a boil and immediately turn down to a simmer. Simmer covered for 15 minutes.

  4. Stir in carrots. Simmer covered for an additional 10 minutes.

  5. Turn off heat, add frozen peas and stir to mix in. Sauce will appear runny but will thicken up as it cools. Allow to rest 5-10 minutes before serving. Serve over Jasmine rice, Couscous or Quinoa.


  • For a looser consistency, use more water. For a thicker, stew-like consistency, use less water or simmer uncovered.

  • Oil may pool or form droplets on top; it's the natural oils separating from the peanut paste. Stir and enjoy.