Butterbean and Kale Stew with Smoked Tofoo

Serves 4 • Prep 15 min • Cooking 20 min
Vegans
Get this stuff
  1. 225g Smoked Tofoo
  2. 2 tbsp Rose Harissa
  3. 2 tbsp sunflower oil
  4. 1 leek, trimmed and sliced
  5. 400g canned butterbeans
  6. 1 lt vegetable stock
  7. 400g shredded kale or chard
  8. 200g cherry plum tomatoes, halved
  9. Zest of 1 orange
  10. Freshly ground black pepper
Do this stuff
  1. Drain the Tofoo and pat dry .Break with your fingers to random bite sized pieces and toss with the Harissa
  2. Heat the oil in a large deep non stick pan and stir fry the Tofoo until beginning to crisp on the outside.
  3. Add the leeks, butter beans and stock and bring to the boil. Reduce the heat and simmer for 5 minutes, add the kale and tomatoes and continue cooking for a further 5 minutes.
  4. Ladle into 4 warmed serving bowls and sprinkle each with a little orange zest to serve. Season with ground black pepper
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