High Protein Creamy Miso Butter Beans with Kale
50 minServes 2
A creamy vegan curry of butter beans and kale in a cashew-miso sauce, rich with umami from nutritional yeast and tamari.
| prepSoak cashews in hot water for 30 minutes, then drain | |||
| 60 g cashews (soaked) | Sauté leek & mushrooms, 10 min | Stir in kale & lemon juice, cook until wilted | |
| 2 tsp olive oil (optional; substitute 1 tbsp water to water fry) | |||
| 1 leek (white and light green part only, finely chopped and well washed) | |||
| 155 g Swiss brown mushrooms (chopped in quarters) | |||
| 3 garlic cloves (minced) | Add garlic, cook 1 min until fragrant | ||
| 2 tbsp nutritional yeast | Blend cashews, yeast, miso, tamari & soy milk until smooth | Stir in beans & sauce, simmer 5 min | |
| 1.5 tsp white miso paste | |||
| 1.5 tsp tamari (reduced sodium preferred) | |||
| 360 ml soy milk | |||
| 400 g cooked butter beans | |||
| 60 g kale (packed, stem removed, finely chopped) | |||
| 2 tsp lemon juice | |||
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