Roasted Root Vegetable Stew

Name: Roasted Root Vegetable Stew
Ingredients: 2 to 3 pounds root vegetables (use a combination of potatoes, carrots, parsnips, beets, turnips, etc) peeled and diced into even 1 inch pieces; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne; 2 medium red onions, diced; 4 large cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon red chili flakes; 2 15 oz/400 g cans crushed or chopped tomatoes (fire-roasted if you can get it); 1 15 oz/400 g can butter beans, drained and rinsed; 2 cups kale, chopped into bite sized pieces; 2 tablespoons nutritional yeast or grated parmesan; 2 teaspoons dried oregano