Creamy Spinach Bean Bowl

Method

1. 1 Heat a generous drizzle of extra virgin olive oil in a non-stick pan over medium-low heat. Add the spring onions, garlic, and ginger, and cook until the spring onions are softened.
2. 2 Add the frozen spinach along with a splash of stock and cook until it has mostly wilted, about 5-8 minutes.
3. 3 Add the vegetable stock, cannellini beans, edamame beans, and soy milk. Let it simmer on low heat for 10-12 minutes, or until the liquid has reduced and the sauce has thickened.
4. 4 Turn off the heat, then stir in the nutritional yeast and miso paste until the miso is fully dissolved. Season to taste.
5. 5 Serve in bowls, topped with fresh basil, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. This dish pairs wonderfully with white rice or toasted buttered sourdough.