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Vegan East Asian Recipes
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Aduki Bean Casserole
Sue Buckless - Devonport, Tasmania, Australia

  • 125grams dried aduki beans
  • 1 medium carrot
  • Sliced green beans
  • 1 medium onion
  • 1 medium slice pumpkin
  • 10cm piece sweet potato
  • 1/2 cup frozen peas
  • 1/2 cup rolled oats
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 dessertspoon miso
  • small amount soy sauce for seasoning
In a medium sized casserole dish dissolve miso with boiling water.
Add Aduki beans (these can be freshly cooked or frozen, however it is best to thaw first if possible).
Stir in rolled oats, paprika and herbs.
Chop vegetables and onion into medium sized dice and add to casserole.

Cover with water and cook in the oven at 160c 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.