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The Single Vegan by Leah Leneman


2 servings



MacGourmet downloadAdzuki Bean and Vegetable Crumble. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Adzuki Bean and Vegetable Crumble


  • ¼ cup cooked adzuki beans
  • 1 small onion(s)
  • 3 teaspoons olive oil
  • 1 small carrot(s)
  • 1 small zucchini
  • ¼ teaspoon dried sage
  • 2 teaspoons low-sodium soy sauce
  • cup Earth Balance Natural Buttery Spread Margarine
  • ½ cup whole wheat flour
  • 1 tablespoon sesame seeds
  • teaspoon sea salt
  • teaspoon black pepper


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 a boil, lower heat and simmer for about 45 minutes until soft. Add a little sea salt only at the end of cooking time. 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 minutes. Add the sage, soy sauce and drained beans to the saucepan and stir well. Remove from heat and set aside. Rub the margarine into the flour finely. Stir in the sesame seeds and seasoning to taste. Put the bean mixture into a greased casserole or baking dish and cover with the crumble mixture. Bake at 400 for about half an hour.


adzuki beans onion carrot zucchini whole wheat flour