Vegan Mushroom And Adzuki Bean Stew Food

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ADUKI BEAN STEW



Aduki Bean Stew image

This is an adopted recipe. I have not yet tried it, but hope to eventually. Please let me know if you try it and how it turns out via a review. Any opinions/changes will be taken into consideration! Thanks!

Provided by spatchcock

Categories     Stew

Time 1h

Yield 3 serving(s)

Number Of Ingredients 16

125 g adzuki beans, soaked and cooked (save the cooking liquid)
soya margarine
1 onion, chopped
2 garlic cloves, finely chopped or crushed
1 medium leek, washed, halved lengthwise and sliced thickly
1 large carrot, cut into long julienne strips
250 g mushrooms, cut into chunks unless very small
1 tablespoon sweet paprika
2 tablespoons whole wheat flour
chili sauce
1 teaspoon dark vegetable stock powder
1 tablespoon soy sauce
1 tablespoon tomato paste
1 (400 g) can canned tomatoes, chopped
fresh ground black pepper
fresh flat-leaf parsley, chopped

Steps:

  • Saute the onion in the margarine until golden.
  • Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
  • Mix in the paprika and flour and stir for another minute.
  • 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.

Nutrition Facts : Calories 249.6, Fat 1.2, SaturatedFat 0.2, Sodium 599, Carbohydrate 50.2, Fiber 10.7, Sugar 9.2, Protein 14.2

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