Vegan Mushroom And Adzuki Bean Stew Recipes

VEGAN MUSHROOM AND ADZUKI BEAN STEW RECIPE

Steps:

• Place aduki bean in large bowl and cover with water by 4 inches. The beans will swell overnight so use plenty of water. When it is time to make the stew, drain the beans and place in a medium saucepan. Cover with water and bring to a simmer over medium high heat. Let simmer for 40 minutes.
• Meanwhile pour 1 cup boiling water into a heat proof container and add the dried porcini mushrooms. Stir to submerge the mushrooms and set aside for 30 minutes. Drain the mushrooms and strain the water through a coffee filter. Set mushrooms and mushroom water aside.
• In a large soup pot or Dutch oven heat oil and add tomato paste. Sauté tomato paste 1 minute then add onion, celery, and carrot. Cook 3 minutes then add garlic and cook 1 more minute. Add oyster, wild and porcini mushrooms. Cook until liquid releases about 5 minutes.
• Add frozen butternut squash cubes, vegetable stock, mushroom water, lentils and beans. Simmer for 20 minutes then check beans for doneness.
• When stew is ready remove form heat and season with soy, lemon juice, salt and pepper. Just before serving stir in chopped parsley.

ADZUKI BEAN SOUP STOUP-VEGETARIAN/VEGAN (W. EASY MEAT ADAPTATION

Steps:

• Soak the adzuki beans in ample water overnight (about 4 cups water).
• Ready to cook -- strain the beans and place them in a soup pot with about 8 cups of water. Do NOT add any salt at this point, it makes the beans tough if you salt them at this stage. Bring to boil, lower heat to med high and let them simmer for about 45 minutes. If you weren't able to soak the beans overnight, it will probably take 2 hours or more to cook them this way.
• While the beans cook, in another soup/stew pot heat the oil and add in the onion when the oil is hot. Saute on medium heat till translucent. Add in the carrot, celery, cabbage and zucchini and let it all 'mingle' in the pot for a few minutes. Add the garlic and leave it for a few minutes more.
• Take a cup of water out of the simmering bean pot, adding some of your broth powder (mine is 1 tsp powder to 1 cup water), and add it to the veg mixture.
• Mix in the miso paste, then the braggs, the allspice and the thyme (optional cayenne -- altho, if adapting with spicy chorizo I would definitely leave it out).
• Stir in the barley followed by another cup of bean water/broth powder and the sesame oil.
• By now the beans should be tender so strain them (reserving liquid) and add them to the pot. You should still have at least 4 more cups of bean water, to which you can add the remaining broth powder and add it to the pot (so this will make 6 cups total).
• Season with pepper, you likely won't want to add any salt all depending on your broth (I didn't need any with the braggs and the broth).
• Let the soup simmer on low for at least 40 minutes, being careful that the barley doesn't stick too much to the bottom and burn. I think you could simmer in a crock point from this point if you wanted to.
• About 15 minutes before serving, stir in the chopped bok choy and parsley.
• Meat option - slice up the chorizo and saute it in another pot. Once it has browed up a bit, add as much fully cooked soup as you think you'll need for the meat eater(s). Fully cooked soup meaning barley and beans are tender. I didn't drain off the oil from the chorizo, but you could. Let that simmer together for a few minutes and then add the bok choy and parsley as mentioned above.

ADUKI BEAN STEW

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.