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.

Easy recipeEasy Gluten free Wheat freeQuick meal Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeasKid recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 4.9 / 5. Vote count: 22

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

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

 

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Hearty Chia Porridge Breakfast Bowl

Add to favourites
This is my breakfast at least three or four times a week. I just can’t get enough of it! It’s delicious and filling, and full of vital vegan nutrients like…

Easy Bakewell Cake

Add to favourites
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!

‘Calamari’

Add to favourites
This one is for vegans, or anyone, who love the taste and texture of seafood. Marinating the mushrooms in fresh dill and lemon juice gives it that fresh ocean flavour,…

‘Crab’ Cakes

Add to favourites
Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have.…

Sweet & Sour Tofu

Add to favourites
Get your Chinese fakeaway here! Don’t be put off by the list of ingredients as it’s actually very simple – super-quick convenience options also provided 🙂