Green Goddess Beans

Ingredients

• 1 white onion, diced
• 1/2 thumb ginger, grated
• 3 garlic cloves, grated
• 2 small leeks, chopped
• 250g (8 3/4 cups) fresh baby spinach
• 300g (10.5 oz) silken tofu
• 3 Tbsp nutritional yeast
• 1 Tbsp miso
• 570g (20 oz) jar butter beans, drained (about 400g / 1 3/4 cups drained weight)
• Extra-virgin olive oil
• Black pepper
• Juice of 1/2 lemon
• Fresh basil (for garnish)

Cheesy Sauce

• 150g (2/3 cup) high-protein vegan yogurt
  (or swap in soaked cashews + coconut yogurt, or tahini + lemon juice)
• 1 Tbsp miso
• 2 Tbsp nutritional yeast

Directions

1. Warm a drizzle of olive oil in a nonstick pan over low-medium heat. Add the onion, garlic, and ginger, and cook until the onion becomes translucent.
2. Add the leeks and spinach; continue cooking until the leeks are fully softened and the spinach is wilted. (Add a splash of water if the mixture seems too dry.)
3. While the vegetables cook, prepare the cheesy sauce: blend the yogurt, miso, and nutritional yeast until combined. Set aside.
4. Transfer two-thirds of the cooked vegetables to a blender along with the silken tofu, nutritional yeast, and miso. Blend until creamy.
5. Return the blended mixture to the pan and stir in the butter beans. Warm through.
6. Plate and top with the cheesy sauce, a drizzle of oil, lemon juice, a crack of black pepper, and fresh basil. Enjoy alongside a carbohydrate of your choice (e.g., brown rice, white rice, seeded sourdough bread, or quinoa).

References

1. TikTok Post by Gigi Goes Vegan