We love to serve this one-pot wonder with toasted bread, but you can also serve it with boiled potatoes and veggies for a larger meal.
The miso gives the sauce a lovely rich flavour, which balances out really well with the coconut cream and aromatic dill.
Notes:
- Store leftovers in an airtight container for up to 2 days in the fridge.
- It’s important to use full-fat coconut milk, otherwise the cream will not set at the top of the tin. You can also try slightly shaking the tin when you take it off the shelf at the supermarket. If you can feel the cream sloshing around the tin, then there’s a chance the cream will never set. You can also refrigerate the tin which will help the cream set.
- If you don’t want to use coconut milk, you can use 160ml (2/3 cup) of vegan single cream, such as an oat or soy cream.
- White miso paste is generally sweeter than other versions, which goes really well with this dish – but you can use any miso paste you like.
- If you don’t like dill, you can substitute this with fresh parsley.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
33 Comments
Just made this– so good! thank you
Thanks Mel!
I am obsessed with this it really is special. Thank you!
It’s amazing. Thanks so much for sharing!
didn’t love it
Dill added absolutely nothing. Don’t bother.
Love it! I made some modifications since I was cooking for myself and didn’t want to go to the store:
I used
1/2 large white onion
1 can of butter beans
2 TBS of lemon juice from a bottle
A lot of dried dill weed
1 TBS regular miso
I also used about 1/2 TBS of coconut cream
Yum!
SO good, i subbed a little Swiss chard for the spinach and added boiled sweet potatoes. Tried this both with and without dried dill, im a fan of a sprinkle of dried dill. STUNNING 10/10 i am making this once a week :’)
Thanks Rhianne!
Absolutely delicious!! Such an easy prep the night before for a fancy breakfast!
Thanks Aly!
Made this for dinner last night! So satisfying & delicious. I used 1 can butter beans & 1 can black eyed peas (that had been sitting in my pantry for months). Added extra lemon juice & a little extra spinach. Served with jasmine rice. You can definitely taste the dill & that was one of my favorite parts. For one person this gives you leftovers for at least 2 more meals.
Thanks Anna!
Wow!! Just made this for lunch. It’s super filling and incredibly delicious. Had some of Dave’s Killer bread with vegan butter. Definitely in the rotation!
Sooo good!
I’m a little confused about the coconut milk – only the fatty cream is used? What about the rest of the can?
I just put the whole can in, soup is still bomb
Oh my. This is fantastic. Add the dill and don’t forget the squeeze of lemon, really highlights flavor. So good I’m dehydrating to test for a backpacking meal!
This sounds so good! Are your recipes printable? or do a cut and paste? thanks so much for all you do!
About to make this for the second time! It’s so delicious and was fabulous leftovers. Chiming in on the dill debate- the fresh dill can’t be missed!!! It adds a lot
My favorite weeknight meal! Quick, easy and delicious. I used parsley instead of dill bc it was all I had. Also toasted some fresh Rosemary Oil Oil bread to dip. So good!
this was delicious! I added thickly sliced mushrooms and instead of the coconut milk used some homemade cashew cream! paired it with some homemade sourdough rye bread and it was so filling and wholesome. I will definitely return to this recipe:)
I’ve made this six times in a month. It is a hit in our house. So delicious.
I loved this! Made it for the family and was sad everyone liked it so there were no leftovers! I was confused about the coconut milk. Recipe calls for a whole can but instructions seem to say to only put the top cream in? I dumped the whole can in and it turned out fine. I just had to cook it down a little longer. I had to use dry dill instead of fresh (used about 1 tsp dried) and the dill flavor totally made it. Such a unique and delicious dish. Adding it to my list of favorites.
I’ve done both a whole can of coconut milk or a can of the cream you can get at Trader Joe’s. Both versions are fantastic.
Absolutely amazing!! The entire family thoroughly enjoyed this! We didn’t alter the recipe at all. Absolutely perfect!!
We love this recipe! We don’t eat a lot of bread so we just put it over rice and lentils and it’s so so good! Thank you for an awesome dish!
This was so good! Super quick and super tasty and used things I always have on hand. I used a the juice of a whole lemon but otherwise stuck to the recipe and it was terrific. You can definitely play with other additions, but it’s pretty perfect as is.
Yay thanks Emma!
These have become a major staple for me. Very few meals actually hit the perfect storm of 1. VERY easy 2. DELICIOUS 3. actually pretty healthy. Lots of recipes claim they do, but they are lying. This one is not lying. I’ve gotten multiple people to try making this recipe and it’s been a hit every time. I will not shut up about it. When I talk about The Beans people know that this is the recipe I’m talking about. It’s so good.
Someone was raving about this recipe on Tumblr so I had to try it out. Really filling and a great base, had it with basmati rice and it worked well, and great for people on a budget!
Amazing! Just made this and it’s so tasty. I didn’t add the bean water, and instead used the whole can of coconut milk so it doesn’t go to waste. It worked perfectly, and I served it with giant couscous for a fast, satisfying, midweek meal. Thanks!