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This kale and ale slow cooker stew is bursting with flavour from fresh thyme and paprika. This vegan stew is hearty and filled with vegetables.



Kale and Ale Stew

Kale and ale. I mean, we're on to a rhyming winner here, aren't we? Sure, it's got kale and ale, but it's also filled with butternut squash, butterbeans, paprika and loads of fresh thyme. The ale gives it a wonderful depth of flavour, paired nicely with the aromatic thyme and smokey paprika. I love a warming stew and making it in the slow cooker means it's easy, can be ignored, and the ingredients all gently mingle into a fragrant mixture of flavours and textures.

I love making use of my slow cooker - for everything from a slow cooker vegan lentil stew with harissa to slow cooker beetroot chocolate cake! It's a well-used gadget in my house.

Slow Cooker Challenge

Recently, Crock-Pot challenged me, alongside a few of my fellow food bloggers, to each come up with one ingredient to put into a Collective Crock slow cooker recipe. I added kale (of course!) and here's the list:

Chopped tomatoes

Sausage

Butterbeans

Kale

Ale

Butternut Squash

Sweet Potato

Onion

As a vegetarian, I've adapted the recipe to turn it into this vegan kale and ale stew.

Get the recipe for Kale and Ale Stew

If you make this easy kale and ale vegan recipe, please tag it with #veggiedesserts on Instagram, Twitter or Facebook. I LOVE seeing your recreations of my recipes!

Also, pop down to the comment and let me know how you got on with the recipe. It’s always great to hear from my readers. Your support allows me write this UK food blog and bring you vegetable cake recipes as well as vegan desserts, plus savoury vegetarian and vegan recipes and breakfasts and drinks.

Kale and Ale Slow Cooker Stew (vegan) A vegan Kale and Ale stew made in the slow cooker. It's hearty, nourishing and so easy! 5 from 5 votes Print Pin Prep Time: 10 minutes Cook Time: 4 hours 30 minutes Total Time: 4 hours 40 minutes Servings: 6 145 kcal Author: Kate Hackworthy | Veggie Desserts Ingredients 1 tbsp vegetable oil

1 red onion finely sliced

2 cloves garlic finely chopped

1 tsp smoked paprika

2 tsp fresh thyme leaves

200 ml ale

1 tbsp plain flour (all purpose)

1 tbsp tomato puree

1 can chopped tomatoes (400g/15 oz can)

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 and 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 Calories: 145 kcal Carbohydrates: 25 g Protein: 6 g Fat: 2 g Saturated Fat: 1 g Sodium: 416 mg Potassium: 418 mg Fiber: 5 g Sugar: 3 g Vitamin A: 6765 IU Vitamin C: 49.3 mg Calcium: 128 mg Iron: 3.1 mg Tried this recipe? Mention @kateveggiedesserts or tag #veggiedesserts The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Disclosure: Crock Pot sponsored this post. All opinions are my own.