Vegan creamy kale stew with beans

Vegan creamy kale stew with beans: hearty, gently thickened and easy for every day. With kale, white beans, celery, vegetable stock and nutritional yeast.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 360 kcal per serving
• Protein: 22 g
• Fat: 14 g
• Carbs: 38 g

Ingredients

• 300g kale
• 1 tin of beans
• 2 sticks of celery
• 500ml vegetable stock
• 3 tbsp nutritional yeast
• 2 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Strip the kale from the tough ribs and chop it roughly. Slice the celery into thin rings.
2. Heat the olive oil in a pan and sweat the celery over a gentle heat until it starts to soften.
3. Add the kale and stir it in briefly until it wilts a little. Then pour in the vegetable stock.
4. Let the stew simmer, covered, until the kale is tender. Then stir in the beans and nutritional yeast.
5. Cook everything for a few more minutes with the lid off until the broth thickens slightly. Season the stew to taste at the end.
6. Serve the stew hot, ideally straight from the pan. If you like, add a small drizzle of olive oil on top.

Good to know

A stew like this feels like honest food. Warm, creamy and uncomplicated. Just right for days when you want something hearty.

Swaps

White beans → chickpeas (more bite, also provide fibre) | celery → leek (milder, also provides fibre) | nutritional yeast → cashew butter (makes it creamy, provides unsaturated fats; contains tree nuts)

Allergens

Depending on the stock and nutritional yeast, it may contain celery or traces of other allergens. Usually suits children well – serve the beans cooked until soft; in pregnancy the dish is fine with fresh ingredients handled hygienically. Contains: celery.

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