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Resources > Vegan Recipes > Adzuki Bean & Sweet Potato Bake

Adzuki Bean & Sweet Potato Bake

Sourced from: Adventure Yogi

You can substitute miso paste for tahini (hulled sesame seeds).



Preheat the oven to 180°C.

Heat the oil in a saucepan. Add the onion, carrot, garlic and chilli flakes. Cook until the onion becomes translucent.

Add the red wine vinegar and cook over a high heat until it evaporates.

Reduce the heat and add the grated ginger, followed by the tomato purée, coconut milk, peas and stock cube. Simmer until the vegetables are soft.

Drain and rinse the adzuki beans and add to the saucepan, along with the miso paste and yeast extract. Simmer gently for 10 minutes and transfer to a casserole dish.

In a mixing bowl, stir the sweet potato slices with a little olive oil, grated ginger, chilli flakes and salt. Line the top of the casserole with the sweet potato slices, overlapping where necessary.

Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes until crispy and golden.

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