Kale Pesto Soba Noodle Bowls
[Vegan]

For the Pesto:

1. Add the herbs, nuts, nutritional yeast, lemon juice, miso paste, garlic, and salt to the bowl of a food processor or blender. Pulse several times until finely chopped. With the machine running, gradually pour in the olive oil and process until well combined.
2. Thin with more oil, a spoonful at a time, if desired.

For the Hazelnut Dukkah:

1. Toast the hazelnuts and pistachios in a large skillet over medium-low heat, stirring regularly, until lightly golden, about 5 minutes. Add the sesame, coriander, and cumin seeds. Continue to toast, stirring regularly, until fragrant and the sesame seeds are lightly browned, about 3 minutes more. Transfer to a baking sheet to cool completely.
2. Add the toasted nuts and seeds, salt, and pepper to a food processor fitted with the blade attachment. Pulse several times until a coarse mixture forms.

For the Bowl:

1. Place the cubed beets in a steamer basket fitted in a large saucepan, with 2 inches (5 cm) of water at the bottom. Cover and steam until tender, about 20 minutes.
2. Meanwhile, cook the soba noodles according to the package instructions. Drain, without rinsing, and return the noodles to the pot. Add the beans and 1/2 cup (120 ml) of the pesto, and toss to combine.
3. To serve, divide the soba noodles and beans among four bowls. Top with the beets, red cabbage kraut, and the remaining pesto and sprinkle with the Hazelnut Dukkah.