High Protein Creamy Miso Butter Beans with Kale

Name: High Protein Creamy Miso Butter Beans with Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Japanese
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); 5.5 oz swiss brown mushrooms (chopped in quarters); 2 tbsp nutritional yeast; 1.5 tsp white miso paste; 1.5 tsp tamari (reduced sodium preferred); 1.5 cups soy milk; 3 garlic cloves (minced); 2 cups butter beans (cooked); 2 cups kale (packed, stem removed, finely chopped); 2 tsp lemon juice

5 steps

Prep:10minCook:15min

A creamy, high-protein dish with butter beans, mushrooms, kale, and a miso-cashew sauce. Perfect for a quick and delicious plant-based meal.

Updated at: Sun, 23 Feb 2025 03:06:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories477.3 kcal (24%)

Total Fat14 g (20%)

Carbs59.6 g (23%)

Sugars11.8 g (13%)

Protein34.1 g (68%)

Sodium489.3 mg (24%)

Fiber19 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ cupcashews

soaked in hot water for 30 minutes

2 tspolive oil

optional, substitute with 1 tbsp water to water fry

1leek

white and light green part only, finely chopped and well washed

5.5 ozswiss brown mushrooms

chopped in quarters

2 Tbspnutritional yeast

1 ½ tspwhite miso paste

1 ½ tsptamari

reduced sodium preferred

1 ½ cupssoy milk

3garlic cloves

minced

2 cupsbutter beans

cooked

2 cupskale

packed, stem removed, finely chopped

2 tsplemon juice

Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

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