Speedy One Pot Kale, Bean & Lemon Stew

• 1 onion, finely diced
• 2-3 cloves garlic, finely chopped
• 1 tsp fennel seeds
• ½ tsp chilli flakes
• 3 medium carrots, diced or finely sliced
• 1 tsp sugar or syrup
• 1 x 400g/14½ oz tin chopped tomatoes
• 600ml/2½ cups vegan stock
• 1 tbsp red wine vinegar
• 2 bay leaves
• 180g/6½ oz kale leaves (stalks removed), sliced into 1cm strips
• 3 x 400g/14½ oz tins butter beans, chickpeas or cannellini beans, drained and rinsed
• Zest of half a lemon, finely chopped
• 1 tbsp lemon juice
• 2-3 tbsp nutritional yeast (optional)
• Salt and pepper, to taste

Optional toppings: drizzle of chilli or olive oil, fresh parsley, lemon wedges, nutritional yeast, vegan grated cheddar, vegan feta, vegan Parmesan, vegan plain yoghurt

High protein toppings: chopped mixed nuts, crispy chickpeas, deep-fried tofu puffs (buy from global supermarket or online), extra nutritional yeast, ground almonds, marinated tofu or tempeh pieces, mixed seeds (eg pumpkin, sunflower, sesame, hemp), pre-cooked lentils, pre-cooked quinoa, tahini sauce, toasted or roasted nuts, vegan high-protein yoghurt (eg Alpro Greek Style Plain)