Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Aduki Bean Stew
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- #9183
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 ounces aduki beans, soaked and cooked (save the cooking liquid)
soya margarine to saute
1 onion, chopped
2 cloves garlic, finely chopped or crushed
1 medium leek, washed, halved lengthways and sliced thickly
1 large carrot, cut into long julienne strips
8 ounces mushrooms, cut into chunks unless very small
1 tablespoon sweet paprika
2 tablespoons wholemeal (wholewheat) flour
hot sauce to taste
1 teaspoon dark vegetable stock powder
1 tablespoon good soy sauce
1 tablespoon tomato paste
1 can (14 ounce size) chopped tomatoes
freshly-ground black pepper, to taste
chopped fresh parsley, to taste
directions
Saute the onion in the margarine until softened and starting to brown. Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until starting to soften.
Mix in the paprika and flour and stir for another minute or so. Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients. Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry. Season with black pepper and parsley and serve with mashed potatoes, crusty bread, rice or couscous.
added by
kake
nutrition data
174 calories, 2 grams fat, 36 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
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reviews & comments
October 4, 2006
I just made it, and it is amazing! Multidimensional! Hearty! Tasty! A great vegan winter stew!