High Protein Creamy Miso Butter Beans with Kale

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/4 cup cashews (soaked in hot water for 30 minutes)

2 tsp olive oil (optional, substitute with 1 tbsp water to water fry)

1 leek (white and light green part only, finely chopped and well washed)

5 ½ oz swiss brown mushrooms (chopped in quarters)

2 tbsp nutritional yeast

1 ½ tsp white miso paste

1 ½ tsp tamari (reduced sodium preferred)

1 ½ cups soy milk

3 garlic cloves (minced)

2 cups butter beans (cooked)

2 cups kale (packed, stem removed, finely chopped)

2 tsp lemon juice

Directions

Soak the cashews in hot water for 30 minutes. Drain and set aside. You can skip this step if using a high-speed blender, otherwise the cashews need to soften enough to get a creamy consistency.

In a large pan on medium to low heat, add the olive oil, leek, and mushrooms. Cook for 10 minutes, stirring regularly until reduced.

In the meantime, prepare the sauce by adding the soaked cashews, nutritional yeast, miso paste, tamari, and soy milk to a blender. Blend until smooth.

Back to the pan, add the garlic, and cook for a minute until fragrant. Add the butter beans and sauce, and stir well. Let it cook for 5 minutes.

Stir in the kale and lemon juice and cook until just wilted. Serve with toasted bread and enjoy.

Nutrition

• Calories: 511 kcal
• Total Fat: 17 g
• Sodium: 741 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 18 g
• Protein: 32 g