Description
This comforting, protein-packed vegan dish combines creamy butter beans, nutrient-rich kale, and umami-packed miso for the ultimate plant-based meal. Ready in under 30 minutes, it’s hearty, wholesome, and perfect for weeknights, meal prep, or anyone exploring high protein vegetarian recipes.
Ingredients
Scale
- 2 tablespoons olive oil (or water for oil-free)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons white or yellow miso paste
- 1 can (15 oz) butter beans, drained and rinsed
- ¾ cup unsweetened oat milk (or other creamy plant milk)
- 2 tablespoons nutritional yeast
- 2 cups fresh kale, destemmed and chopped
- Salt and pepper to taste
- Juice of ½ lemon
- Optional toppings: chili flakes, vegan parmesan, olive oil drizzle
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add miso paste and incorporate it into the onion mixture until it begins to dissolve.
- Add the butter beans and cook for 2–3 minutes to absorb flavor.
- Pour in oat milk and stir well. Reduce heat and simmer for about 6 minutes.
- Add nutritional yeast and season with salt and pepper.
- Fold in the chopped kale and cook for 2–3 minutes until wilted.
- Squeeze in lemon juice to brighten the flavors.
- For extra creaminess, blend half the mixture and stir it back into the pan.
- Serve hot with toppings or over rice, quinoa, or crusty bread.
Notes
- Use creamy, unsweetened plant milk like oat or cashew for best texture.
- Do not boil miso at high heat to preserve nutrients and prevent bitterness.
- Blend part of the mixture for a thicker, creamier consistency.
- Add chili oil or harissa for heat.
- Swap butter beans for cannellini or great northern beans.