Speedy One Pot Kale, Bean & Lemon Stew
This stew was created as a very quick, hearty, healthy meal which could be batch-cooked and frozen or popped in a flask for lunch the next day. What we didn't...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Wooden spoon
- Ladle
- Colander
- Serving bowl
- Airtight container
Ingredients
- 1 onion, finely diced
- 2-3 cloves garlic, finely chopped
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 3 medium carrots, diced or finely 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
- 180g/6½ oz kale leaves (stalks removed), sliced into 1cm strips
- 3 x 400g/14½ oz tins butter beans, chickpeas or cannellini beans, drained and rinsed
- Zest of half a lemon, finely chopped
- 1 tbsp lemon juice
- 2-3 tbsp nutritional yeast (optional)
- Salt
- pepper
- Optional toppings: drizzle of chilli or olive oil, fresh parsley, lemon wedges, nutritional yeast, vegan grated cheddar, vegan feta, vegan Parmesan, vegan plain yoghurt
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