Directions
- 1Slice the leek into small pieces.
- 2Add olive oil to a non-stick pan over medium heat.
- 3Grate ginger into the pan.
- 4Add minced garlic to the pan.
- 5Add the sliced leek to the pan and cook until it softens.
- 6Stir in baby spinach.
- 7Add frozen petit pois.
- 8Pour in vegetable stock.
- 9Add soy milk.
- 10Let cook until the peas are tender and the spinach is fully wilted.
- 11Add drained butter beans to the pan and stir well.
- 12Turn off the heat.
- 13Mix in nutritional yeast.
- 14Add white miso paste and lemon juice.
- 15Season to taste with salt and pepper.
- 16Drizzle with olive oil.
- 17Serve with quinoa, brown rice, or seeded sourdough.
Ingredients
- 0.5 thumb-sized piece ginger
- 3 garlic cloves
- 1 medium leek
- 200 g baby spinach
- 300 g frozen petit pois
- 120 g soy milk
- 150 g vegetable stock
- 570 g butter beans
- 3 Tbsp nutritional yeast
- 1 Tbsp white miso paste
- 0.5 lemon
- olive oil
- salt
- pepper
- quinoa
- brown rice
- seeded sourdough
Equipment
non-stick panknifecutting boardgrater
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