Zingy Peas and Butter Bean Bowl

Ingredients:

  • 1/2 thumb-sized piece ginger, minced

  • 3 garlic cloves, minced

  • 1 medium leek, diced

  • 200g (7 oz) baby spinach

  • 300g (10.5 oz) frozen petit pois

  • 120g(1/2 cup) soy milk

  • 150g (2/3 cup) vegetable stock

  • 570g/20oz jar (400g/14oz drained weight) butter beans, drained

  • 3 Tbsp nutritional yeast

  • 1 Tbsp white miso paste

  • juice 1/2 lemon

  • olive oil, salt, pepper

  • serve : quinoa, brown rice, seeded sourdough

    Instructions:

  • Heat a glug of oil in a non-stick pan over medium heat. Add ginger, garlic, and leek, cooking until the leek softens.

  • Stir in spinach, frozen peas, vegetable stock, and soy milk. Let cook until the peas are tender and the spinach is fully wilted.

  • Add the butter beans and stir well.

  • Turn off the heat and mix in the miso paste, nutritional yeast, and lemon juice. Season to taste with salt and pepper, then drizzle with olive oil.

  • Serve with quinoa, brown rice, or seeded sourdough.