Speedy Vegan One Pot Kale, Bean & Lemon Stew

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


1 Minutes Read

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This delicious, hearty, healthy stew is quick to make and perfect for busy evenings.
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Duration20 mins
Cook Time10 mins
Prep Time10 mins
Servings4 servings


  • 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


  • 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.

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