High Protein Creamy Miso Butter Beans with Kale

Sarah Cobacho’s hands holding creamy miso butter beans with kale next to toasted bread on a table.

High Protein Creamy Miso Butter Beans with Kale

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

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME15

TOTAL TIME25

Servings 2

Course Main

Cuisine Plant-Based

Keyword butter beans, cashews, Easy Dinner, High Protein, kale, miso, mushrooms

Ingredients

¼ 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

Instructions

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.

Video

Notes

Butter beans: Also known as lima beans, butter beans have a creamy texture that works beautifully in this dish. If you can’t find butter beans, chickpeas or navy beans make great substitutes.

What is nooch: Nutritional yeast, often called "nooch," is a deactivated yeast used in plant-based cooking to add a cheesy, umami flavor. It's a great source of B vitamins, and surprisingly rich in protein. Although a delicious addition, it's not necessary for this recipe, you can skip it, and adjust the seasoning to taste using salt and pepper.

Leek tip: Save the greenest part of the leek to make vegetable stock. It adds extra flavor and helps reduce food waste.

Storage: This dish stores well in the fridge for up to 4 days. If you're saving some for later, keep the fresh kale, aside and only add when reheating for the best texture, and to make the most of the nutrients.

Nutritional Information - Per Serving