Name: Speedy Vegan One Pot Kale, Bean & Lemon Stew
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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; 14 oz tin chopped tomatoes; 2 1/2 cups vegan stock; 1 tbsp red wine vinegar; 2 bay leaves; 14 1/2 oz tins butter beans (chickpeas or cannellini beans, drained and rinsed); 6 1/2 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

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This delicious, hearty, healthy stew is quick to make and perfect for busy evenings.

Duration20 mins

Cook Time10 mins

Prep Time10 mins

Servings servings

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
14 oz tin chopped tomatoes
2 1/2 cups vegan stock
1 tbsp red wine vinegar
2 bay leaves
14 1/2 oz tins butter beans chickpeas or cannellini beans, drained and rinsed
6 1/2 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

In a large saucepan or wok, fry the onion in a little oil until lightly golden.
Add the garlic, carrot, sugar, lemon zest, fennel seeds and chilli flakes and fry for a further couple of minutes.
Add the tomatoes, bay leaves, vinegar and stock and simmer on a medium heat for five minutes.
Pop in the kale, beans of your choice and lemon juice and simmer for a further five minutes.
Taste the stew to make sure the carrots are soft then add salt, pepper and nutritional yeast, if required.
Serve with any of the optional suggestions and enjoy.

This recipe was republished with permission from Viva. Find the original recipe here.