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morganbaranek
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Heat a glug of oil on a non stick pan over low-medium heat.
Add onion, garlic ginger and let cook until the onions are translucent.
Add leeks and spinach and cook until the leeks are completely soft and the spinach wilted (add a splash of water if too dry).
While they cook make the cheesy sauce.
Blend yogurt, miso and nutritional yeast and set aside.
Transfer ⅔ of the cooked veggies in a blender and blend with silken tofu, nooch and miso until creamy.
Add the sauce back to the pan along with the butter beans, stir to warm through.
Serve topped with the cheesy sauce, lemon juice, drizzle of oil, crack of black pepper and basil.
To complete the meal make sure to add a source of carbs you like (e.g brown rice, white rice, seeded sourdough bread or quinoa)