A veganised version of a classic Scottish style stew. This dish brings together classic flavours into a thick hearty stew. The dish is extremely simple and can be prepared in under an hour, this makes it ideal as a filling weeknight dinner for your family, it also keeps well as leftovers either refrigerated or frozen meaning it works well as a meal prep option. My girlfriend and I have been eating this dish a lot lately as part of a new diet regime, its very low in calories while also being very filling.
The smokiness comes from a combination of smoked paprika and a touch of liquid smoke. The stew itself is packed full of seasonal spring vegetables and thickened by the addition of lentils. You could substitute the vegetables called for with just about whatever you have available in your fridge.
If you’re looking for other vegan winter recipes, check out my Vegan Eggplant Bourgignon or Vegan Curry Ramen.
Vegan Smoky Highland Stew
- 2 tablespoons olive oil
- 1 medium brown onion diced
- 2 medium carrots roughly chopped
- 4 cloves garlic minced
- 1 medium leek sliced
- 2 teaspoons smoked paprika
- 150 g dried red lentils thoroughly rinsed
- 1 teaspoon liquid smoke
- 1 litre vegetable stock
- ½ a bunch kale stems removed and roughly chopped
- salt and white pepper to taste
- In a large saucepan or dutch oven, heat the oil over medium heat. Add the onion and carrots and sauté for 8 minutes or until softened and starting to brown.
- Stir in the garlic and leeks then sauté a further 4 minutes or until softened. Add the garlic and smoked paprika then cook stirring for 1 minute or until fragrant.
- Add the lentils and stir to coat. Pour in the vegetable stock along with the liquid smoke then increase heat and bring to a boil. Reduce heat to low-medium then simmer uncovered, stirring occasionally, for 30 minutes or until lentils softened and stew has halved in volume.
- Add the kale and simmer a further 5 minutes or until softened. Season to taste with salt and white pepper. Serve with crusty sourdough bread.