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Chop the Tenderstem broccoli into small pieces. Finely chop all of the herbs. Drain the beans.
Add a ¼ of the pesto, nutritional yeast, chili flakes and miso with a little salt and pepper into each pot and stir well to combine.
Layer up the veggies and beans and top with the almonds.
When ready to serve, pour over about 300ml of boiling water and set aside for 5-8 mins to soften.