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5 from 1 vote

Vegan Smoky Highland Stew

A veganised version of a classic Scottish style stew. This dish brings together classic flavours into a thick hearty stew.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: british
Keyword: highland, scottish, smoky, stew, vegan
Servings: 4


  • 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.