Creamy Butter Beans (Lima Beans) & Mushroom Stew
- Prep
- 5m
- Cook
- 20m
- Total
- 25m
Ingredients
For 2
- 1 Red onion, chopped
- 6-7 Sun-dried tomatoes, roughly chopped
- 1 tsp Chili flakes
- 1 tsp Garlic, grated
- 1 tsp Ginger, grated
- 200 g Chestnut mushrooms, sliced
- 400 g Butter beans, cooked
- 1 can Coconut milk, 400ml, optional: use light coconut milk
- 3 tbsp Nutritional yeast
- — Salt
- — Black pepper
- — Extra virgin olive oil
- — Unsweetened soy yogurt , or plant based yogurt of choice
- — Buttered crusty bread
Method
Notes
🌱 Plant Points: 11.5
🔄 Use light coconut milk as an optional swap. High-protein yogurt is preferred for topping. Serve with plant based cream instead of soy yogurt
🌾 Naturally gluten-free. Serve with bread of your choice (use a certified GF bread for a fully GF meal).
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Nutritional values are approximate and calculated per serving.
Nutrition
Approximate, per serving.
| Calories | 416 kcal |
| Fat | 17 g |
| Carbohydrates | 40 g |
| Fibre | 11 g |
| Protein | 24 g |