Comforting one pot three bean kale and mushroom stew!
Comforting stews are the kind of dish I make all the time but I never write down what I throw in them because they are usually filled with what ever I have in the fridge/cupboard at the time.
So it’s about time they make a feature here on Cupful of Kale. I grew up eating a lot of stews and casseroles and when my mum would make them they would always fill me up and feel like home. So I guess they’re kinda nostalgic too.
Whether you are vegan or not, the chances are you will have tins of beans stocked away somewhere. Beans are so cheap too so I guess this is a budget friendly recipe too.
I used kidney beans, butter beans and black beans for this recipe but you can easily substitute these for what you have or prefer. Chickpeas and borlotti beans would also work nicely.
Kale and mushroom are ALWAYS stocked in my fridge so it is no surprise I added them. They appear in most of my recipes. The mushrooms are great for a chunky, meaty texture and kale is added for some greens and just because I love it.
This stew is so easy to make and pretty hands off, once the veg has fried you can let is simmer away until its ready. Oh yeah and it’s a one pot dish which is so welcome on a weeknight. Anything to save on washing up, am I right?
For more comforting vegan recipes you may enjoy these:
Lentil Shepherd’s Pie with Sweet Potato Mash
Chickpea and Quinoa Stuffed Peppers
As always if you make this one pot 3 bean stew be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Vegan One Pot 3 Bean, Kale and Mushroom Stew
One-pot vegan stew made with kidney beans, butter beans, black beans, kale and chestnut mushroom and cooked in a rich tomato sauce. Easy weeknight meal, ready in 25 minutes. Full of flavour and texture.
- 2 red onions
- 6 garlic cloves
- 200g (about 8) chestnut mushrooms
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp hot paprika
- 2 tins chopped tomatoes
- 1 stock cube
- 1 tin (400g) kidney beans
- 1 tin (400g) butter beans
- 1 tin (400g) black beans
- 1 tbsp dried mixed herbs
- 1 heaped tbsp peanut butter
- 2 cups packed chopped kale
- Handful of fresh coriander
Heat a tbsp of rapeseed (or other vegetable) oil in a heavy bottom pan on medium heat.
Roughly chop the onions and mince the garlic and add to the pan.
Once translucent, add the mushrooms (cut into quarters) and continue to fry until browned.
Add the cumin, paprika, garam masala and herbs. Give it a good stir until fragrant.
Add the chopped tomatoes, beans, stock cube and peanut butter and let it gently simmer for about 15 minutes. Add the chopped kale and cook for a further 5 minutes.
It is ready when the sauce has thickened and is deep red in colour. Season with salt and pepper and add the chopped coriander.
I used a Kallo Organic Stock Cube and Whole Earth smooth peanut butter.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 139mgCarbohydrates: 49gFiber: 14gSugar: 9gProtein: 18g
40 TOP Plant-Based Canned Tomato Recipes - Sharon Palmer, The Plant Powered Dietitian
Wednesday 2nd of March 2022
[…] Vegan One Pot 3 Bean, Kale & Mushroom Stew, Tamsin Musgrave, Cupful of Kale (shown above) […]
Saturday 25th of April 2020
Loved this. Very simple and delicious (non-veg husband and toddler devoured). Think this will become my new ‘chili’ recipe! Served over brown rice.
Wednesday 11th of March 2020
Really enjoyed this! I subbed chopped tomatoes for plum and made sure all the spices were heaped teaspoons - worked a treat.
Thursday 14th of November 2019
Thanks for replying another question if that’s okay , can you suggest a substitution for the mushrooms my vegan friend I m cooking for doesn’t eat mushroom , she has just informed me .
Friday 15th of November 2019
Hi Su, you can sub for any vegetable - aubergine or courgette would work well! Tamsin xo
Friday 25th of October 2019
Hi can this be made in advance .?
Sunday 27th of October 2019
Hi Su, yes definitely, it will keep for a couple of days in the fridge! I would leave the kale out and add before heating up though :) xo