Description
A rich and creamy dairy-free bean skillet featuring savory white miso, roasted cashews, and tender sautéed mushrooms.
Ingredients
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2 cans butter beans drained.
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300g mushrooms chopped.
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1/2 cup roasted unsalted cashews.
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2 tbsp white miso paste.
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1/4 cup nutritional yeast.
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4 cloves garlic minced.
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1 shallot diced.
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1/2 lemon juiced.
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1 tsp maple syrup.
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3 leaves kale chopped.
Instructions
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Sauté shallot and garlic in olive oil until translucent and fragrant.
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Add mushrooms and cook until they soften and release their liquid.
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Blend cashews reserved beans miso maple syrup mustard lemon juice and yeast until smooth.
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Add remaining beans kale cilantro and sauce to the pan with the mushrooms.
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Simmer for 5 minutes stirring occasionally until the sauce thickens.
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Serve warm with orzo or toasted bread and garnish with fresh cilantro.
Notes
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Reserve exactly 2/3 cup of beans for blending to ensure the creamiest sauce texture.
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For an oil-free version sauté the vegetables in water or vegetable stock.
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If serving with grains cook them according to package directions while the beans simmer.
- Prep Time: 10 mins.
- Cook Time: 20 mins.
- Category: Dinner.
- Method: Skillet.
- Cuisine: Fusion.
Nutrition
- Serving Size: ~ 1.5 cups.
- Calories: ~ 365 kcal.
- Sugar: ~ 5g.
- Sodium: ~ 640mg.
- Fat: ~ 18g.
- Saturated Fat: ~ 3g.
- Unsaturated Fat: ~ 15g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 38g.
- Fiber: ~ 12g.
- Protein: ~ 16g.
- Cholesterol: ~ 0mg.
Keywords: Butter Beans, Miso Mushroom, Creamy Bean Skillet, Healthy Vegan Dinner, Dairy Free Recipes, New York Recipe.