Cooked - JAPANESE ADZUKI BEAN & PUMPKIN STEW (WFPB)

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JAPANESE ADZUKI BEAN & PUMPKIN STEW (WFPB)

5.0

1 can adzuki beans (drained) or 1½ cups cooked

400g pumpkin or butternut squash, cubed

1 medium onion, sliced into half-moons

2 cloves garlic, minced

1 tbsp fresh ginger, grated

200g firm tofu, cubed

2 cups vegetable stock

2 tbsp tamari or soy sauce (reduced salt)

1 tbsp rice vinegar

150g bok choy or Asian greens, chopped

2 spring onions, sliced

1 tsp sesame seeds

1 tsp miso (optional)

Water-sauté onion until soft.
Add garlic and ginger, cook 1 minute.
Add pumpkin, stock, tamari, rice vinegar. Simmer covered 15 mins.
Add adzuki beans and tofu, simmer uncovered 10 mins until pumpkin tender.
Add bok choy, cook 2-3 mins.
Off heat, stir in miso if using.
Serve over BROL with spring onions and sesame seeds.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stew

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 19 weeks ago

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