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. The fennel seeds, lemon juice and chilli flakes really give this dish its unique flavour, so best not to leave them out.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 18 minutes

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 and pepper, to taste

Optional toppings: drizzle of chilli or olive oil, fresh parsley, lemon wedges, nutritional yeast, vegan feta, vegan Parmesan, vegan plain yoghurt

Method

1. In a large saucepan or wok, fry the onion in a little oil until lightly golden.

2. Add the garlic, carrot, sugar, lemon zest, fennel seeds and chilli flakes and fry for a further couple of minutes.

3. Add the tomatoes, bay leaves, vinegar and stock and simmer on a medium heat for 10 minutes.

4. Pop in the kale, beans of your choice and lemon juice and simmer for a further 5-10 minutes.

5. Taste the stew to make sure the carrots are soft then add salt, pepper and nutritional yeast, if required.

6. Serve with any of the optional suggestions and enjoy.

Credit: www.veganrecipeclub.org.uk