Serves
4 People
Cooking Time
25 minutes
Season
Autumn
Winter
Dietary
Gluten Free
Dairy Free
Vegan
Vegetarian
Creamy Kale and Zingy Bean-y Bowl
Gigia Grassia, recipe writer, is an ultra-marathon runner with a love for plant protein cooking. This recipe by her is ready in 25 mins, and is high in fibre and protein. Great for a mid-week meal.
Ingredients:
- 1 white onion, chopped
- ½ thumb-sized piece of ginger, grated
- 2-3 garlic cloves
- 250g spinach or kale
- 1 can or jar of cannellini beans
- 200g green peas
- 200ml vegetable stock
- 120ml soy milk
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- ½ lemon, juiced
- Extra virgin olive oil
- Fresh basil, ground black pepper and whole grain bread for toppings
Method:
1. Heat oil in a pan, and fry onions, garlic and ginger
2. Add spinach or kale and cook until wilted
3. Add stock, beans, peas and soy milk. Cook these until liquid has reduced and sauce has thickened
4. Turn off the heat, stir in nutritional yeast and miso paste until fully dissolved.
5. Serve in bowls with lemon juice and other toppings, enjoy with bread.
