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:
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)
- 1 tablespoon vegetable oil
- 1 red onion finely sliced
- 2 cloves garlic finely chopped
- 1 teaspoon smoked paprika
- 2 teaspoon fresh thyme leaves
- 200 ml ale
- 1 tablespoon plain flour (all purpose)
- 1 tablespoon 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.
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.
janet @ the taste space
I opened my Christmas gift early (it was a slow cooker) and really appreciate recipes like these now. This looks perfect. Thanks for sharing.
Another absolutely stunning creation! You make vegetables sound so good! Thank you for sharing with Credit Crunch Munch. 🙂
Yum yum yum! This look so good and healthy.
Thanks Ana - it's delicious! Yummy and healthy is always a winner.
I'm loving this version - I like the idea of kale and ale!
The perfect blend of healthy and naughty!
Looks yummy Kate, I love ale in slow cooked stews;-)
I love it, too, Camilla. Such a lovely deep flavour.
I do need to expand my slow cooker repertoire, we use it for the same things again and again!
I don't use it very often, so it's nice to try new things!
what a perfect winter recipe - I haven't done much slow cooker stuff but hoping to try some out with a new one we are getting
Brand & Beauty
Oh woow that looks delicious xx
This sounds delicious. And I have plate envy too! xx
About to make the meaty version of this very recipe. Although very tempted to skip the sausages and do a veggie version too - not sure I like the idea of sausages cooked in a slow cooker. Looks delicious. Yummed!
Thanks Lucy - the veggie version is filling and flavourful wihtout the need for sausages.
Rachel | Beauty and the Bird
This looks absolutely delicious and doesn't sound too hard to make 🙂
It's really easy - I hope you get a chance to give it a try!