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