Name: Creamy Leek, Spinach & Butter Bean Bowls
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 shallots, peeled and thinly sliced; 2 leeks, cut into 1cm/½in slices; Sea salt and black pepper; 4 cloves garlic, finely chopped; 1 vegetable stock cube; 2 x 400g tins of butter beans; 4 large handfuls of spinach (about 200g/7oz), roughly chopped; Grated zest and juice of 1 lemon; For the sauce; 100ml/4fl oz oat milk; ½ tsp brown rice miso paste; 2 tbsp nutritional yeast; A large handful of baby spinach (about 50g/2oz)

VMG Recipes