Easy Miso Beans with Cabbage

Creamy miso beans and cabbage in a white bowl with a silver spoon.

5 from 20 votes

20-minute easy weeknight creamy Miso Beans with Cabbage! Packed with high-protein white beans and the antioxidant-rich duo of kale and cabbage, this dish is a nutrient-dense easy weeknight dinner.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 214kcal

Author: Nisha Melvani

Equipment

Blender
Skillet or saucepan

Ingredients

2 teaspoons olive oil or avocado oil, broth, or water
3 green onion (white and green parts),minced
2 cloves garlic minced
½ inch ginger minced
1 red chili pepper minced
1 cup chopped cabbage
1 cup chopped kale

For the miso sauce:

2 tablespoons hemp hearts
1 tablespoon nutritional yeast
1 tablespoon mellow miso (white miso)
1 tablespoons apple cider vinegar
¾ cup water or vegetable broth

Other:

1 ½ cups white beans (cannellini, navy, Great Northern, butter, or lima beans)*
Dash of mustard powder

Instructions

Heat the oil or broth in a large skillet over medium-high heat.
Cook the green onions for about 1 minute, or until softened.
Cook the aromatics: Add the garlic, ginger, and red chili pepper and cook for about 30 seconds more, or until fragrant, adding more broth or oil as needed.
Add the cabbage and kale and cook them for about 2 minutes more, or until just tender.
Make the dressing: Meanwhile, transfer ¼ cup white beans, the hemp hearts, nutritional yeast, miso, apple cider vinegar, and water or broth to the canister of a blender. Blend on high until smooth.
Transfer the liquid to the skillet. Add the remaining white beans and cook over medium heat for about 5 minutes, or until warmed through. Mash some of the beans with the back of a spoon to thicken the sauce. Add more water or broth as desired.

Notes

*Beans: Use 1 (15-ounce) can beans (1 ½ cups canned cooked, drained, and rinsed), or ½ cup dried beans, cooked.

For more flavor, use veggie broth instead of water in the sauce.

For an oil-free option, sauté the aromatics in broth instead of olive oil.

To maximize the cancer-fighting benefits of cruciferous cabbage and kale in this recipe, chop them at least 40 minutes before cooking to activate sulforaphane, or add a pinch of mustard powder to the dish after cooking to restore these beneficial compounds.

Nutrition