Aduki Bean and Vegetable Crumble

By bunny

Ingredients

• 2 oz (55 g) aduki beans (1/2 cup)
• 1 small onion
• 1 tbsp oil
• 1 small carrot
• 1 small zucchini
• 1/4 tsp sage
• 2 tsp soya sauce
• 1 oz (30g) vegan margarine (1/8 cup)
• 2 oz (55g) wholemeal (whole wheat) flour (1/2 cup)
• 1 tbsp sesame seeds
• sea salt and pepper to taste

Preparation

Step 1

1- In the morning, cover the beans with boiling water and leave to soak for several hours. Then drain the water, cover with lots of fresh cold water, bring to boil, lower heat and simmer for about 45 minutes until soft. Add a little sea salt only at the end of the cooking time.
2- Chop the onion and saute it briefly in the oil in a saucepan. Dice the carrot and zucchini and add them to the saucepan. Saute for about 3-4 min.
3- Add the sage, soya sauce and drained beans to the saucepan and stir well. Remove from heat and set aside.
4- Rub the margarine into the flour finely. Stir in the sesame seeds and seasoning to taste.
5- Put the bean mixture into a greased casserole or baking dish and cover with the crumble mixture. Bake at 400F (200C) gas mark 6 for about half an hour.