Directions
- 1Dice shallot, mince garlic, and chop mushrooms.
- 2In a pan, sauté shallot in olive oil until translucent.
- 3Add minced garlic and cook.
- 4Add chopped mushrooms and cook down.
- 5Drain and rinse two cans of butter beans; set aside 2/3 cup for the sauce.
- 6In a blender, combine cashews, 2/3 cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast, and water; blend until smooth and creamy.
- 7Add kale, remaining butter beans, and half the cilantro to the pan with the mushrooms.
- 8Pour the miso sauce into the pan.
- 9Let simmer for a few minutes, stirring occasionally, until thickened.
- 10Serve with toasted bread and garnish with remaining cilantro.
Ingredients
- 1 tbsp olive oil
- 1 shallot
- 4 garlic cloves
- 250 g mushrooms
- 2 cans butter beans
- 2 kale leaves
- 0.5 cup cilantro
- 0.5 cup cashews
- 2 tbsp white miso paste
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 0.5 lemon
- 0.5 tsp garlic powder
- 0.25 cup nutritional yeast
- 1 cup water
- 1 toasted bread
Equipment
frying pan or potblenderknife
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