Miso Mushroom Bean Bowl

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

800g Fresh Shiitake Mushrooms

1 Medium/Large White Onion

8 Garlic Cloves

3 x 400g Cans Cooked Butter Beans

Reserved Bean Liquid

1 Tbsp Soy Sauce (Or Tamari)

400g Firm Smoked Tofu

1 ½ Tbsp Sweet White Miso Paste

100g Soaked Cashews Nuts or Sunflower Seeds

1 Lemon

3 Tbsp Nutritional Yeast

Salt

Black Pepper

Splash of Water

Kale (Cavolo Nero), Blanched and Blended With Oil, Salt, Lemon and Pepper

15g Fresh Chives

1 Lemon

Olive Oil

Black Sesame Seeds

Crusty Sourdough Bread

Directions

Soak the cashews in boiling water for 15 mins until plump and soft. Meanwhile, roughly tear up the mushrooms with your hands and dice the onion.

Fry the mushrooms in a stainless steel frying pan for 7-8 mins with a little olive oil and salt, until they begin to crisp up and turn a nice shade of brown. Remove and set aside.

Pour all the cashew cream ingredients into a blender and blitz until you have a thick, silky and pourable paste. Season to taste.

In the same frying pan (no need to clean), fry the diced onion in plenty of olive oil with a pinch of salt for 6 mins. Add the garlic and fry for 2 mins. Grate the tofu directly into the pan and fry for 5 mins.

Tip in the butter beans and their juices. Bring to a simmer, stirring frequently for 10-15 mins. Add half the crispy fried mushrooms, 4 tbsp cashew cream and the soy sauce or tamari. Stir well and season to taste.

Meanwhile, blanch the kale (cavolo nero) in boiling water and transfer it to a bowl. Add olive oil, a squeeze of lemon, salt and pepper to make a lemony cavolo nero oil.

Decorate with the rest of the cream, mushrooms, chives, the lemony cavolo nero oil, sesame seeds and plenty more extra virgin olive oil. Serve with crusty sourdough.

Nutrition

• Serving Size: 4