The weather around here has been cooling down quickly-ish. Not plummeting or anything, just cool enough that it felt like the perfect time to start breaking out the vegan fall recipes.
There’s just something about butter beans, soft and creamy and oh so willing to absorb the flavors in the pot with them, that gets me every single time.
I love’em!
And this is the time of year where, in my opinion, fresh rosemary is the absolute best! It makes the whole house smell like autumn and I am totally here for that.
Everything about this vegan recipe screams fall, and it fill the bill because it was hearty, delicious, flavorful and really easy to make.
Kitchen Tools:
*Stock pot
*Cutting board
*Kitchen knife
*Wooden spoon (for stirring)
*Kitchen scale
Ingredients:
*Rosemary (fresh is best, dry will be okay too)
*Butter beans (dried or canned)
*Onion (chopped)
*Garlic
*TVP (my protein source but choose your own)
*Nutritional yeast flakes
*Miso paste (white)
*Chili pepper
*Spinach
*Water or Broth
Instructions:
*Heat a skillet over medium-high heat and toss in a full sprig of rosemary.
*Rehydrate TVP and then season and cook it as you see fit.
*Add onions to the skillet. If they begin to stick, add a pinch of water or broth. Cook for about 5 to 7 minutes, and then stir in garlic.
*Chop more rosemary and add it to the skillet for another 2 or 3 minutes.
*Stir in spinach. I used frozen spinach because we don’t eat a lot of spinach in this house and frozen won’t wilt and brown. Cook the spinach until it is mostly thawed and add more seasoning.
*Now it’s time to stir in butter beans and more liquid, depending on how soupy you want it to be.
*Stir in nutritional yeast and this will start to thicken the mixture. Add in more salt, pepper, cayenne pepper and whatever else you’re putting in this dish until you have it just right. Just remember, that you’ll be adding about 15 grams of miso paste so go easy on the salt.
*Simmer for 15 minutes and then add miso paste. I like to stir it with some water to avoid getting a big ol’ mouth of miso clump in dishes like this, and then adding it to the pot.
*Cook another few minutes, stirring occasionally and do one final taste.
I ate my TVP on the side with a Sriracha/Agave drizzle but my Hubs added it straight to his bowl and we both loved it.
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The Spicy Spatula 
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