Preheat the oven to 220°C/ fan 200°C/ gas mark 7.
Melt the vegan butter in a large saucepan on a medium heat.
Add the diced onion and sauté for 2-3 minutes.
Stir in the dried herbs, spices and garlic and cook for 1 minute, stirring frequently (add a few tablespoons of water if it is too dry).
Mix in the tomato puree, balsamic vinegar and cannellini beans, stir well and cook for 1 minute.
Add in the tomatoes, water and combine. Reduce the heat a little and partially cover with a lid. Leave to simmer for 15-20 minutes, stirring occasionally.
Place the Shroomdogs onto a lined baking tray and put into the oven and cook for 10 minutes, turn, then cook for a further 5 minutes.
Stir the stew and season with salt and pepper to taste. Remove the stew from the heat and mix in the kale.
Add the stew to a large ovenproof dish and place the shroomdogs on top, pushing them down a little. The lesser cooked side should be facing up.
Place in the oven and bake for 10 -15 minutes until the Shroomdogs are browned on top and the stew is bubbling. Garnish with the fresh parley and serve.