Leek, Kale & butter bean vegan stew

A delicious and hearty stew, perfect for these colder nights

Prep | 10 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 25 minute meal


1.5tbsp coconut oil

1 leek, washed, trimmed and diced

1 carrot, peeled and diced

Handful of cherry tomatoes

Large handful of basil, stalks removed and bashed, leaves roughly chopped

1tbsp harissa spice (or 1tsp chili flakes)

3tbsp tomato puree

1x 400g tin of chopped tomatoes

300ml veg stock

1 lemon, zest and juice of

1tbsp red wine vinegar

1x 400g tin of butter beans, drained and rinsed

350g curly kale, washed, trimmed and stalks removed

1.5tbsp roasted chopped hazelnuts

Salt and freshly ground black pepper, to season


Add the coconut oil to a large skillet or frying pan on medium heat. After a minute, add the leek, carrot and cherry tomatoes with some seasoning and cook until softened (3-4 mins). Add the basil stalks (which have tonnes of flavour), harissa, tomato purée, tinned tomatoes, veg stock, lemon zest, red wine vinegar and butter beans, stir well, bring to the boil then simmer for 5 minutes. Add the kale and cook for a further 5 minutes or until the kale has wilted. Stir in the lemon juice, test for seasoning and discard the basil stalks. Portion into serving bowls and sprinkle over with the chopped hazelnuts and basil leaves

Copyright (c) misterrands.com

Published by misterrands


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