Kidney Bean Stew, Parsnip Crisps & Walnut Pesto

Serving size

1 person 2 people 4 people

Ingredients

100g passata
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
1 handful of fresh flat-leaf parsley
1 unwaxed lemon (use half)
2 garlic clove
3 parsnip
40g kale
2 portobello mushrooms
20g walnuts (Nuts)
240g kidney beans (drained)

(Kidney Beans, Water, Salt)

Allergens

Contains: Celery, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	586Kcal
	361kJ	2451kJ
Fat	4.1g	28g
of which saturates	0.6g	4.1g
Carbohydrates	10g	67g
of which sugars	3.8g	26g
Protein	3.2g	22g
Salt	0.24g	1.6g
Fibre	3.8g	26g

Ingredients

1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
100g passata (use half)
240g kidney beans (drained) (use half)

(Kidney Beans, Water, Salt)
3 parsnip
20g walnuts (use half) (Nuts)
2 garlic clove
1 handful of fresh flat-leaf parsley (use half)
1 unwaxed lemon (use half)
2 portobello mushrooms (use half)
40g kale (use half)

Allergens

Contains: Celery, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	78Kcal	790Kcal
	328kJ	3307kJ
Fat	3.1g	31g
of which saturates	0.5g	4.7g
Carbohydrates	11g	107g
of which sugars	4.3g	44g
Protein	2.7g	28g
Salt	0.18g	1.8g
Fibre	4.0g	41g

Back

Vegan Prep in 10 2/3 daily fibre 5 of 5 a day Low sat fat

Kidney Bean Stew, Parsnip Crisps & Walnut Pesto

Prep time: 0 mins

Total time: 30 mins

Cuisine: British

Food group: Vegan

Perfect for a comforting night in. A warm stew with earthy mushrooms, vitamin-rich kale and filling kidney beans. We top with parsnip crisps, packed with vitamin C. Drizzle with a fragrant parsley and walnut pesto to round it off.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 200C / fan 180C / gas mark 6. Thinly slice the parsnips into 1/2cm thick rounds (peel optional). Place onto a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 18-20 mins, until crisp and golden, turning halfway.
Finely chop or crush the garlic. Roughly dice the mushrooms into 1cm cubes. Drain and rinse the beans. Heat a large frying pan with 1 tsp oil on medium heat. Add the mushrooms and cook for 5 mins, until softened. Season with sea salt and black pepper.
Add half the garlic to the mushroom pan and cook for 2 mins, until fragrant. Add the beans, passata and crumble in half the stock cube. Stir well and simmer for 5 mins. Add the kale and cook for another 5 mins, until wilted.
Meanwhile, finely chop the parsley and walnuts. Halve the lemon. Make the pesto; in a small bowl combine the parsley, walnuts, remaining garlic, 1 tbsp olive oil and juice from half the lemon. Season with black pepper and mix.
Serve the stew topped with a layer of parsnip crisps. Drizzle over the pesto.