Bean, Kale and Egg Stew — Meatless Monday

Stew doesn't have to take long to prepare. This vegetarian version from our Food Network Kitchen is ready to eat in only 35 minutes.

While traditional stew may conjure images of a meaty supper that requires hours of slow simmering to cook, it's indeed possible to pull off a vegetarian version ideal for Meatless Monday — and in a hurry, too.

The key to making a satisfying and meat-free stew is replacing the beef with an equally hearty ingredient, and for our Food Network Kitchen, that's plenty of kidney beans in its good-for-you recipe for Bean, Kale and Egg Stew (pictured above). Ready to eat in only 35 minutes, this easy dinner boasts layer upon layer of flavor, starting with a base of sweet sauteed red onions, protein-packed beans and a warming broth spiked with soy sauce. Once the kale is tender, it takes just a few minutes to thicken up the stew, which is best topped with a runny sunny-side up egg and served with a side of broiled cheesy bread for easy dunking. Do you prefer a bit of spice in your stew? If so, don't forget the hot sauce for DIY heat.

Get the Recipe: Bean, Kale and Egg Stew

Editor's note: Be sure to use vegetable broth instead of chicken broth in order to maintain a meat-free meal.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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