Zingy Peas and Butter Bean (Lima Beans) Bowl

Method

1. 1 Heat a glug of oil in a non-stick pan over medium heat. Add ginger, garlic, and leek, cooking until the leek softens.
2. 2 Stir in spinach, frozen peas, vegetable stock, and soy milk. Let cook until the peas are tender and the spinach is fully wilted.
3. 3 Add the butter beans and stir well.
4. 4 Turn off the heat and mix in the miso paste, nutritional yeast, and lemon juice.
5. 5 Season to taste with salt and pepper, then drizzle with olive oil.
6. 6 Serve with quinoa, brown rice, or seeded sourdough.