Speedy One Pot Kale, Bean & Lemon Stew
This is a lovely, hearty, healthy stew which is very quick to make – perfect for busy evenings or for taking to work in a thermos.
Preparation time
10 min
Cook time
10 min
Total time
20
Meal
- mains
- soups-starters
- lunches
Servings
4
Ingredients
- 1 onion, finely diced
- 2-3 cloves garlic, finely chopped
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 3 medium carrots, sliced
- 1 tsp sugar or syrup
- 1 x 400g/14½ oz tin chopped tomatoes
- 600ml/2½ cups vegan stock
- 1 tbsp red wine vinegar
- 2 bay leaves
- 3 x 400g/14½ oz tins butter beans, chickpeas or cannellini beans, drained and rinsed
- 180g/6½ oz kale leaves (stalks removed), sliced into 1cm strips
- Zest of half a lemon, finely chopped
- 1 tbsp lemon juice
- 2-3 tbsp nutritional yeast (optional)
- Salt and pepper, to taste
Optional serving suggestions: vegan feta, vegan Parmesan or nutritional yeast, vegan yoghurt, crusty bread, garlic bread, lemon wedges, fresh parsley, drizzle olive oil
Instructions
- 1 onion, finely diced
- 2-3 cloves garlic, finely chopped
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 3 medium carrots, sliced
- 1 tsp sugar or syrup
- 1 x 400g/14½ oz tin chopped tomatoes
- 600ml/2½ cups vegan stock
- 1 tbsp red wine vinegar
- 2 bay leaves
- 3 x 400g/14½ oz tins butter beans, chickpeas or cannellini beans, drained and rinsed
- 180g/6½ oz kale leaves (stalks removed), sliced into 1cm strips
- Zest of half a lemon, finely chopped
- 1 tbsp lemon juice
- 2-3 tbsp nutritional yeast (optional)
- Salt and pepper, to taste
Optional serving suggestions: vegan feta, vegan Parmesan or nutritional yeast, vegan yoghurt, crusty bread, garlic bread, lemon wedges, fresh parsley, drizzle olive oil
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