Creamy Miso Potato & Bean Stew with Chili Crunch
20 min
Vegan
38774
For 2 Portions
400 g
potato
400 g
butter beans, canned
120 ml
vegan whipping cream
100 g
baby spinach
10 g
vegan butter
10 g
sesame seed
10 g
sunflower seed
10 ml
chili oil
5 g
miso
1
yellow onion
300 ml
vegetable broth
20 g
quick oats
10 ml
agave syrup
2 clove(s)
garlic
1 tsp
smoked paprika powder
1/2 tsp
chili powder
salt
pepper
1. All set?
2. Peel onion and garlic, then finely chop in a blender.
3. Peel and finely dice potatoes.