Zingy Peas and Butter Bean Bowl

20 mins
Serves 2
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Directions

  1. 1Slice the leek into small pieces.
  2. 2Slice the leek into small pieces.
  3. 3Slice the leek into small pieces.
  4. 4Add olive oil to a non-stick pan over medium heat.
  5. 5Add olive oil to a non-stick pan over medium heat.
  6. 6Add olive oil to a non-stick pan over medium heat.
  7. 7Grate ginger into the pan.
  8. 8Grate ginger into the pan.
  9. 9Grate ginger into the pan.
  10. 10Add minced garlic to the pan.
  11. 11Add minced garlic to the pan.
  12. 12Add minced garlic to the pan.
  13. 13Add the sliced leek to the pan and cook until it softens.
  14. 14Add the sliced leek to the pan and cook until it softens.
  15. 15Add the sliced leek to the pan and cook until it softens.
  16. 16Stir in baby spinach.
  17. 17Stir in baby spinach.
  18. 18Stir in baby spinach.
  19. 19Add frozen petit pois.
  20. 20Add frozen petit pois.
  21. 21Add frozen petit pois.
  22. 22Pour in vegetable stock.
  23. 23Pour in vegetable stock.
  24. 24Pour in vegetable stock.
  25. 25Add soy milk.
  26. 26Add soy milk.
  27. 27Add soy milk.
  28. 28Let cook until the peas are tender and the spinach is fully wilted.
  29. 29Let cook until the peas are tender and the spinach is fully wilted.
  30. 30Let cook until the peas are tender and the spinach is fully wilted.
  31. 31Add drained butter beans to the pan and stir well.
  32. 32Add drained butter beans to the pan and stir well.
  33. 33Add drained butter beans to the pan and stir well.
  34. 34Turn off the heat.
  35. 35Turn off the heat.
  36. 36Turn off the heat.
  37. 37Mix in nutritional yeast.
  38. 38Mix in nutritional yeast.
  39. 39Mix in nutritional yeast.
  40. 40Add white miso paste and lemon juice.
  41. 41Add white miso paste and lemon juice.
  42. 42Add white miso paste and lemon juice.
  43. 43Season to taste with salt and pepper.
  44. 44Season to taste with salt and pepper.
  45. 45Season to taste with salt and pepper.
  46. 46Drizzle with olive oil.
  47. 47Drizzle with olive oil.
  48. 48Drizzle with olive oil.
  49. 49Serve with quinoa, brown rice, or seeded sourdough.
  50. 50Serve with quinoa, brown rice, or seeded sourdough.
  51. 51Serve with quinoa, brown rice, or seeded sourdough.

Ingredients

  • 0.5 thumb-sized piece ginger
  • 0.5 thumb-sized piece ginger
  • 0.5 thumb-sized piece ginger
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 medium leek
  • 1 medium leek
  • 1 medium leek
  • 200 g baby spinach
  • 200 g baby spinach
  • 200 g baby spinach
  • 300 g frozen petit pois
  • 300 g frozen petit pois
  • 300 g frozen petit pois
  • 120 g soy milk
  • 120 g soy milk
  • 120 g soy milk
  • 150 g vegetable stock
  • 150 g vegetable stock
  • 150 g vegetable stock
  • 570 g butter beans
  • 570 g butter beans
  • 570 g butter beans
  • 3 Tbsp nutritional yeast
  • 3 Tbsp nutritional yeast
  • 3 Tbsp nutritional yeast
  • 1 Tbsp white miso paste
  • 1 Tbsp white miso paste
  • 1 Tbsp white miso paste
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • quinoa
  • quinoa
  • quinoa
  • brown rice
  • brown rice
  • brown rice
  • seeded sourdough
  • seeded sourdough
  • seeded sourdough

Equipment

non-stick panknifecutting boardgrater
Zingy Peas and Butter Bean Bowl | Clip Recipe