Tomato, kale & bean stew with griddled vegan halloumi

a hearty and nutritious winter recipe

Serves: 4

Prep time: 5 mins

Cooking time: 25 mins

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal

INGREDIENTS

1tbsp extra virgin olive oil

325g cherry tomatoes, halved

half a large carrot, cut into small batons

1 aubergine, cut into cubes

2tbsp tomato puree

500ml veg stock

2 bay leaves

1tsp oregano

100g kale

400g can of kidney beans, drained

1tsp olive oil

200g vegan halloumi, cut into cubes

sprinkle of dried rosemary

METHOD

Heat 1tbsp olive oil in a large pan and fry the tomatoes, carrot and aubergine for 5 mins. Add the tomato purée and fry for a minute then add the veg stock, bay leaves and oregano and simmer for 20 mins for the sauce to reduce and thicken. Add the kale in the last 10 mins (put the pan lid on to steam it) and the beans in the last 3 mins

In the final 5 mins, heat 1tsp oil and a sprinkling of rosemary in a separate griddle pan and grill the vegan halloumi for a couple of mins on each side

Remove the bay leaves from the pan then dish up and top with the griddled vegan halloumi. Enjoy my lovelies x

Copyright © misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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