Warm, comforting, and bursting with flavor, our Vegan Creamy Butter Bean Miso & Kale Stew is the perfect dish to cozy up with on chilly evenings. Inspired by the Yummy Vegan’s Brothy Miso Beans & Greens!!! This hearty stew combines creamy butter beans, umami-rich miso paste, and nutrient-packed kale to create a wholesome and satisfying meal that's as easy to make as it is delicious. Let's dive into this perfect vegan dinner recipe!

Why You'll This
- Satisfying Creaminess: Indulge in the luxurious creaminess of this stew, created by the combination of butter beans and coconut cream. It's like a warm hug in a bowl, comforting you from the inside out.
- Nutrient-Rich Ingredients: Packed with nutrient-rich kale, a powerhouse of vitamins and minerals, this stew not only tastes delicious but also nourishes your body with every spoonful.
- Umami Explosion: The addition of white miso paste adds a depth of umami flavor that takes this stew to the next level. It's a taste sensation that will keep you coming back for more.
- Easy Weeknight Dinner: With simple ingredients and straightforward steps, this stew is the perfect solution for busy weeknights when you need a quick and satisfying meal on the table.
- Versatile and Customizable: This recipe is incredibly versatile, allowing you to adapt it to your taste preferences and what you have on hand. Swap out the kale for spinach or add in your favorite veggies for a personalized touch.
- Perfect for All Seasons: Whether you're craving a cozy bowl of warmth on a chilly fall evening or a nourishing meal to lift your spirits in the depths of winter, this stew is a comforting companion for any season.
- Healthy Comfort Food: Indulge in the comfort of creamy beans and wholesome greens without any guilt. This stew is a testament to the fact that healthy eating can be both delicious and satisfying.
Ingredients

- 2 tablespoons olive oil
- 2 large leeks, thinly sliced
- 4 cloves garlic, minced
- 2 cans of butter beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 1 cup coconut cream
- 4 cups chopped kale
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Red pepper flakes (optional, for added heat)
Instructions

In a large pot. Saute aromatics, leeks, onions & garlic in a pan with olive oil in medium-high heat.

Throw in kale and keep on stirring till it softens. Season as you go.

Throw in your butter beans, miso, coconut milk and a cup of stock.

Cover and let simmer on low heat for 10-20 minutes.
Steps
- Sauté Aromatics: In a large saucepan over medium heat, heat olive oil. Add sliced leeks and minced garlic, sautéing until softened and fragrant, about 5-7 minutes.
- Add Beans and Broth: Stir in the drained and rinsed butter beans, then pour in the vegetable broth. Bring the mixture to a simmer.
- Make the Miso Base: In a small bowl, mix the white miso paste with a cup of warm water until dissolved. Add the miso mixture to the simmering stew, stirring well to combine.
- Creamy Addition: Pour in the coconut cream, stirring until well incorporated and the stew becomes creamy. Allow the stew to simmer for another 5-7 minutes, allowing the flavors to meld together.
- Add Kale: Add chopped kale to the stew, allowing it to wilt and soften in the broth. Cook for an additional 2-3 minutes until the kale is tender but still vibrant green.
- Finish and Serve: Stir in lemon juice for a bright finish. Season with salt, black pepper, and red pepper flakes (if using) to taste. Serve hot and enjoy with crusty bread or over a bed of fluffy rice.
Hint: The addition of toasted nuts not only enhances the richness of the stew but also provides a delightful crunch that elevates the entire culinary experience.

Substitutions
- Coconut Cream: If you prefer a lighter option, swap coconut cream with full-fat coconut milk or a plant-based heavy cream alternative.
- Kale: Feel free to substitute kale with baby spinach or Swiss chard for a different leafy green variation.
- Vegetable Broth: If you don't have vegetable broth on hand, water can be used as a substitute. However, vegetable broth adds depth of flavor to the stew.

Variations
- Creamy Tomato Base: Add a dollop of tomato paste or a spoonful of tomato jam for a tangy twist to the creamy stew.
- Protein Boost: Incorporate additional plant-based protein sources such as tofu or tempeh to make the stew even heartier and more satisfying.

Top tip
Enhance the vibrant flavors of your Vegan Creamy Butter Bean Miso & Kale Stew by adding a pop of brightness with lemon zest. Simply grate some fresh lemon zest over the stew just before serving to awaken your taste buds and elevate the dish to new heights. The citrusy aroma and tangy undertones will add a refreshing twist that perfectly balances the creamy richness of the stew. Enjoy the burst of flavor with every spoonful!
FAQ
Q: Can I make this stew ahead of time? A: Absolutely! This stew actually tastes even better the next day as the flavors have had time to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Q: Is this stew freezer-friendly? A: Yes, this stew freezes well! Simply allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Q: Can I use other types of beans? A: Of course! While butter beans add a creamy texture to the stew, you can substitute them with cannellini beans, navy beans, or even chickpeas for variation.
Warm your soul with this creamy, nourishing stew that's perfect for any time of year. With its comforting flavors and wholesome ingredients, our Vegan Creamy Butter Bean Miso & Kale Stew is sure to become a staple in your kitchen. Enjoy the delicious flavors and the comfort it brings to your table!

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Pairing
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Creamy Vegan Butter Bean Miso & Kale Stew Recipe
Ingredients
- 2 tablespoons olive oil
- 2 large leeks thinly sliced
- 4 cloves garlic minced
- 2 cans of butter beans drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 1 cup coconut cream
- 4 cups chopped kale
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Red pepper flakes optional, for added heat
Instructions
- Sauté Aromatics: In a large saucepan over medium heat, heat olive oil. Add sliced leeks and minced garlic, sautéing until softened and fragrant, about 5-7 minutes.
- Add Beans and Broth: Stir in the drained and rinsed butter beans, then pour in the vegetable broth. Bring the mixture to a simmer.
- Make the Miso Base: In a small bowl, mix the white miso paste with a cup of warm water until dissolved. Add the miso mixture to the simmering stew, stirring well to combine.
- Creamy Addition: Pour in the coconut cream, stirring until well incorporated and the stew becomes creamy. Allow the stew to simmer for another 5-7 minutes, allowing the flavors to meld together.
- Add Kale: Add chopped kale to the stew, allowing it to wilt and soften in the broth. Cook for an additional 2-3 minutes until the kale is tender but still vibrant green.
- Finish and Serve: Stir in lemon juice for a bright finish. Season with salt, black pepper, and red pepper flakes (if using) to taste. Serve hot and enjoy with crusty bread or over a bed of fluffy rice.