Kale and Ale Slow Cooker Stew (vegan)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
4 hrs 30 mins
-
Total Time
4 hrs 40 mins
-
Servings
6
-
Calories
145 kcal
-
Course
Main Course
-
Cuisine
British
Kale and Ale Slow Cooker Stew (vegan)
Description
Kale and Ale Slow Cooker Stew (vegan) is made by sautéing red onion with garlic, smoked paprika, and fresh thyme in vegetable oil until softened and aromatics develop. Brown ale is added to deglaze and reduce, then flour is stirred in to thicken the broth. Tomato puree, canned chopped tomatoes, and vegetable stock complete the stew liquid base.
This mixture is transferred to a slow cooker with diced butternut squash and sweet potato and cooked on low or high settings for several hours. The squash and sweet potato become tender and soak up the flavorful broth. Cannellini beans and chopped kale are added during the last hour, allowing the kale to soften without losing too much texture.
The stew is rich and hearty, with sweet and earthy notes from the squash and potato balanced by the bitterness of the ale and freshness of the kale. It is a warming, wholesome vegan dish best served as a filling main course or alongside bread for a complete meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 red onion finely sliced
- 2 cloves garlic finely chopped
- 1 teaspoon smoked paprika
- 2 teaspoon thyme fresh leaves
- 200 ml ale
- 1 tablespoon plain flour (all purpose)
- 1 tablespoon tomato puree
- 1 can tomato 400g/15 oz can, chopped
- 200 ml vegetable stock
- 1 small butternut squash peeled, deseeded and diced into chunks
- 1 sweet potato peeled and diced into chunks
- 200 g kale chopped
- 1 can cannellini beans (400g/15oz can) drained and rinsed. Substitute butter beans/lima beans
- salt
- black pepper
Instructions
- Pour the vegetable oil into a frying pan and add the sliced onion and cook over a medium heat for a few minutes until softened.
- Add the garlic, paprika and thyme and continue to cook for a further minute. Increase the heat.
- Pour in the brown ale and allow to bubble and reduce, sprinkle over the flour and stir well over a low heat. Add the puree, tomatoes and stock.
- Pour into the slow cooker bowl along with the squash and sweet potato, stir well and cover with the lid. Cook on Low for 6 hours or High for 4-5 hours.
- Add the kale and beans 1 hour before the cooking time has elapsed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 416mg | 17% |
| Potassium | 418mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 6765IU | 135% |
| Vitamin C | 49.3mg | 55% |
| Calcium | 128mg | 13% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
