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.
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:
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
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.
A vegan Kale and Ale stew made in the slow cooker. It's hearty, nourishing and so easy!
- 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
- 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.
Disclosure: Crock Pot sponsored this post. All opinions are my own.