Vegan Mushroom Kale Sundried Tomato Bean Bowl

A cozy, velvety high-protein healthy bowl loaded with mushrooms, kale, sun-dried tomatoes, and white beans, finished with a creamy cashew sauce blended right from the pot. Makes 8 servings.

• High fiber and high protein, entirely plant-based
• Creamy texture from blended cashews and beans, no dairy needed
• Great for using up leftover greens

Ingredients

• 1 container mushrooms (about 12), sliced
• 1 (3 oz) bag sun-dried tomatoes
• Kale or spinach (or both)
• 1 onion, chopped
• 5 small peppers, chopped
• 5 garlic cloves, minced
• Vegetable broth (enough to simmer everything)
• 2 cans Great Northern beans

Cashew Cream Finish

• 1 cup sautéed bean/veggie mixture (reserved from the pot)
• ½ cup soaked cashews
• ¼ cup nutritional yeast (optional — sub parmesan if preferred)
• Juice of ½ lemon
• 1 garlic clove
• Salt and pepper, to taste
• 1 cup water

Directions

1. Sauté the onion, garlic, and peppers in a large pot with a splash of vegetable broth until softened.
2. Add the mushrooms and cook until browned.
3. Stir in the sun-dried tomatoes and kale or spinach. Add vegetable broth to cover and simmer until the greens wilt.
4. Add the beans and simmer until everything is heated through.
5. Reserve 1 cup of the bean-veggie mixture and transfer to a blender with the soaked cashews, nutritional yeast, lemon juice, garlic clove, salt, pepper, and water. Blend until creamy.
6. Stir the cashew cream back into the pot until velvety and combined.

Serving Tip

Spoon over rice and top with basil and parmesan (or vegan parm).

Macros (Per Serving – 4 Servings)

Full recipe (unchanged): ~1,695 calories, 105g protein, 260g carbs, 72g fiber, 41g fat.