Directions
- 1Dice the leek.
- 2Heat a glug of oil in a non-stick pan over medium heat.
- 3Add ginger, garlic and leek, cooking until the leek softens.
- 4Stir in spinach, frozen peas, vegetable stock, and soy milk.
- 5Let cook until the peas are tender and the spinach is fully wilted.
- 6Add the butter beans and stir well.
- 7Turn off the heat and mix in the miso paste, nutritional yeast, and lemon juice.
- 8Season to taste with salt and pepper, then drizzle with olive oil.
- 9Serve with quinoa, brown rice, or seeded sourdough.
Ingredients
- 1/2 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 pan
Tips
- Just half a can of beans a day could seriously improve your gut health, reduce the risk of heart diseases and help you hit your protein goal
- The full recipe is in the caption below.
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