Serves: 2 | Cook Time: 30 mins | Calories: 553 | Type: Vegan + Gluten-Free


  • 240g kidney beans (drained)
  • 300g parsnip
  • 1 aubergine
  • 60g kale
  • 400g chopped tomatoes
  • 1 vegetable stock cube (celery)
  • 2 garlic cloves
  • 20g walnuts (nuts)
  • Handful of parsley
  • 1/2 lemon

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C.
  2. Finely chop the garlic. Chop the aubergine into 2cm pieces. Roughly chop the kale and peel and very thinly slice the parsnip into rounds. Drain the kidney beans.
  3. Place the parsnip on a baking tray with 2 tsp oil and a pinch of sea salt, place in the oven for 20 mins, turning halfway, until beginning to crisp.
  4. Heat a large pan on a medium heat with 1 tsp oil, add the aubergine and half of the garlic, cook for 7 mins until softened. Then add the kidney beans and chopped tomatoes, and mix in the stock cube. Simmer for 5 mins, then add the kale for a further 5 mins.
  5. Meanwhile, to make the parsley & walnut pesto; finely chop the parsley and the walnuts. Mix with the remaining garlic, 1 tbsp olive oil and the juice from the lemon. Season with sea salt and black pepper.
  6. To serve, spoon the kidney bean hotpot onto a warm plate, and top with a layer of the parsnips. Drizzle over the parsley & walnut pesto.