This vegan butter bean bowl combines a green spinach-miso sauce, roasted tomatoes, and creamy tofu topping. It is a protein-rich lunch or dinner that pairs easily with sourdough or grains.
Ingredients
- 200 g cherry tomatoes
- 5 garlic cloves skin on
- Extra virgin olive oil for roasting and frying
- 1 large or 2 small shallots finely chopped
- 700 g canned or jarred butter beans drained and rinsed
- ½–1 tsp vegetable bouillon powder or vegetable stock cube
- 400 g spinach
- 15 g fresh basil optional
- 1½ tbsp sweet white miso plus more to taste
- Sea salt
For the tofu ‘cream cheese’
- 200 g firm tofu
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 garlic cloves
- ½ tsp onion powder
- 1½ tbsp white miso paste
- 3–4 tbsp soy milk or water depending on the power of your blender
- 1 tbsp nutritional yeast
To serve
- Chili flakes or toasted seeds optional
- Toasted sourdough or your grain of choice
- Freshly cracked black pepper
Instructions
- Preheat the oven to 190°C fan/210°C/gas mark 6½.
- First, roast the cherry tomatoes. Add the tomatoes and whole garlic cloves to a baking dish with plenty of extra virgin olive oil and salt. Roast for 15 minutes, or until the tomato skins start to burst and wrinkle.
- Meanwhile, make the beans. Fry the shallots in olive oil on a low-medium heat with a pinch of salt for 5 minutes until caramelizing (this makes the final dish taste sweet). Add the beans, 100ml water and the stock, starting with ½ teaspoon or stock cube and adding more to taste. (You can also use the liquid from the bean cans/jar if you prefer.) Mix well and bubble on a low heat while you prep the tofu cream cheese.
- To make the tofu cream cheese, squeeze the tofu in kitchen paper to draw out any excess water. Add to a blender with all the remaining ingredients and blend until you have a thick, paste-like consistency. You may need to pause the blending and use a spatula to scrape the mixture down the sides. Season to taste.
- Add the spinach and basil (if using) to a colander in the sink. Quick blanch them by pouring over a kettle of boiled water, then rinse under running water from the cold tap. Transfer to a blender with 100ml water, the roasted garlic (squeeze it out of the skins first) and the miso paste. Add more water to help it blend if you need to.
- To finish the dish, add the green sauce to the beans, combine and top with the tofu cream cheese, the roasted tomatoes and a drizzle of olive oil, plus some chili flakes or toasted seeds, if you like. Serve with sourdough, or your grain of choice and black pepper.