Happy Wednesday, whatcha been eating this week?
I’m back with another vegan butter bean recipe…are you surprised?
Hahaha, of course you’re not! But I’ve been experimenting with using butter beans for pretty much everything. Want some carbonara without the pasta? How about gochujang butter beans? This could go on and on, but you get the idea.
Well this week, technically last week, I decided to do it again with one of my favorite flavor combinations: broccoli and cheese.
Back in my college days, my roommates and I lived on those broccoli and cheese rice packets (think Lipton, but generic brand). Just add a cheap protein and you’ve got two meals or more.
Anyway, I decided to go back to an old favorite and make it new again, and broccoli and vegan cheese butter beans was born. Or re-born, as it were.
And it turns out this easy vegan recipe is perfect for this cold snap that seems to be lasting forever. And ever.
It’s easy and it doesn’t have to take a lot of time. Sounds perfect, right?
Yeah, I thought so too.
Kitchen Tools:
*Cutting board
*Wooden spoon
*Kitchen knife
*Food scale
*Stock pot
Ingredients:
*Butter beans (rinsed & drained if canned)
*Onion, chopped
*Garlic, pressed
*Nutritional yeast
*Broccoli
*Almond milk (unsweetened or other plant milk)
Instructions:
*Chop onions and add to a stock pot over medium high heat. Cook onions for 5 to 7 minutes before adding pressed garlic.
*Add chopped broccoli and cook 3 to 5 minutes until the tops start to brown. If needed, add water or broth, about 1/4 cup and cover so the broccoli can steam for about 8 to 10 minutes.
*Add drained and rinsed butter beans, and stir.
*Stir in plant milk, ground turmeric and nutritional yeast, and bring to a boil. Reduce to a simmer and let liquid thicken. Of course, you can add your favorite vegan cheese to give it that thick cheese gooeyness.
*I added some TVP on the side for my muscle recovery but I think this meal could work as a standalone one pot vegan dinner.
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The Spicy Spatula 
Whatcha think?