Creamy courgette and butter bean bowl from Soph's Plant Kitchen: Delicious High Protein Recipes to Fuel You for Life (page 182) by Sophie Waplington

  • basil
  • lemons
  • Show all ingredients...
  • Serves : 3

  • EYB Comments

    The book's "Cashew cream" called for in this recipe can be made in advance. Can substitute the book's "Crumbled tofu or tempeh" for breadcrumbs.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky sourdough breadcrumbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Cashew cream" called for in this recipe can be made in advance. Can substitute the book's "Crumbled tofu or tempeh" for breadcrumbs.

  • NicoleBrown on March 24, 2026

    Another delicious “mush meal” from this book! The flavors are typically on point in the recipes, but the textures are mostly the same? My husband called it a, “sloppy bean bowl”. I used great northern beans instead of butter beans because I had some prepped in the freezer. Adding some crispy tofu to the top did help give some additional texture a biiittttt. But it was still mostly delicious mush. Regardless I am looking forward to leftovers!

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