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Aduki Bean Casserole


125 g
dried adukibeans
medium carrot
Sliced green beans
medium onion
medium slice pumpkin
10 cm
piece sweetpotato
1/2 cup
frozen peas
1/2 cup
rolled oats
2 tsp
1 tsp
dried thyme
1 dessertspoon
small amount soy saucefor seasoning


In a medium sized casserole dish dissolve miso with boiling water.
Add Aduki beans (these can befreshly cooked or frozen, however it is best to thaw first if possible).
Stir in rolled oats, paprikaand herbs.
chop vegetables and onion into medium sized dice and add to casserole.

Cover with water and cook in the oven at 160 c for 1 3/4hours.
Stir a couple of times during cooking and taste to adjust seasoning.
It may need thickening before serving (use a small amount of cornflour, mixing in water first.)
This is wonderful served with jacket or baked potatoes.

This recipe is an ideal quantity for 2.

Any vegetables that are in season may be used - remember fresh is best!
And adjust seasoning to your taste.

*** Miso is a rich paste made from fermented soya beans.Monica has a variety.
*** There are a number of soy sauce varieties on the market, Japanese soy sauce is known as Shoyu.

For bean casseroles I use a Chinese thick soy sauce it does contain salt but no MSG.

Recipe group: Main.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe was inserted by Renato Pichler / 2002-04-30 22:26:27

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