Happy Wednesday, friends! I hope you’re having a good week that’s not making long for Friday too much.
You know how sometimes you look at a recipe and you really want to make it but you know there are limits to what you can find at your local grocery store? If you live in the U.S. probably not, but during my time living in Europe I have found that’s often the case because some things just aren’t local or seasonal, thus not readily available when you want them.
I’m not complaining, believe me, but it does require an adjustment period. I’m not sure how long that period is because I have been living here for more than a decade and sometimes I’m still shocked that I can’t always find things like kale.
Speaking of kale, today’s vegan recipe was supposed to have kale in it but guess what? No kale. Although there is this green grocer delivery service that I’ve been considering testing out and they often have kale.
Today however, I just substituted turnip greens because they had them at the store, otherwise I would’ve gone for my standard back up option – spinach.
This is such a cozy recipe that’s perfect for a cool night, or for a busy day that needs a big batch vegan meal.
Simple & Easy Ingredients
*Butter beans are perfect but navy beans will work.
*Dark leafy greens such as kale or spinach are solid replacements
*Garlic
*Vegan cream such as oat, coconut, soy or rice
*Vegan protein/meat alternative I used TVP because you can’t beat the protein to calorie ratio
*Mushrooms of any sort will be fine
*Nooch
Easy Peasy
I know, I know. I say everything is easy to make. But this one is super easy. Start with putting the mushrooms in the oven or air fryer. This is a low maintenance way to cook your shrooms. About 20 minutes in the oven until the water is gone and they’re crispy but with a bite.
Next, heat up a stock pot to cook the garlic with or without oil–I went without–until it’s slightly golden brown.
Slowly add leafy green. Since I used fresh turnip greens I had to cut and wash them, adding them slowly to the pot with a bit of water until they start to wilt.
Don’t forget to add a pinch of salt & pepper here and there until all the greens have been added.
Stir in butter beans (strained & rinsed) along with additional seasoning. I used sweet and smoky paprika, ground caraway seed and turmeric because you can’t beat those health benefits. Right?
I wanted this to be a little creamy so I added waste free broth in addition to the vegan cream. If you just want a creamy mouth feel, skip the extra liquid.
Stir in the cream and nooch at the same time and bring the sauce to a boil before reducing it to a simmer until the sauce is thickened.
What, no protein?
Yeah, right! You know me, I’m all about getting enough protein to keep me full for longer and to help heal my muscles after a workout. I just rehydrated some TVP, seasoned it and cooked it in the oven and served it on the side. But you could stir them right into this dish for a yummy one pot vegan meal.
Oh and the biscuit? Totally optional!
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The Spicy Spatula 
Whatcha think?