Red Dragon Pie

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Servings: 4 Difficulty: Advanced
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A vibrant, earthy vegan pie featuring sweet adzuki beans and creamy mashed potatoes.
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Red Dragon Pie

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 87.0

Description

This unique Red Dragon Pie transforms humble adzuki beans and brown rice into a comforting, hearty dessert with savory undertones. The deep red hue of the beans contrasts beautifully with the golden-brown mashed potato topping, creating a visually striking dish. The filling is rich with the earthy sweetness of the beans, balanced by the aromatic warmth of oregano, basil, and marjoram, while the carrots add a subtle crunch and natural sweetness. Topped with fluffy, herb-infused mashed potatoes, this baked casserole offers a satisfying texture that feels both rustic and elegant. It is a perfect way to showcase seasonal vegetables and legumes, making it an ideal choice for a cozy dinner or a special vegan gathering.

Ingredients

Directions

  1. Rinse the adzuki beans and brown rice thoroughly in cold water.
  2. Combine the beans, rice, and 4 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 50 minutes, or until the beans are soft.
  3. Drain the beans and rice, reserving the cooking liquid (stock) for later use.
  4. Heat vegetable oil in a skillet over medium heat. Add the chopped onion and fry for 3 minutes until softened.
  5. Add the thinly sliced carrots to the skillet, cover, and cook for 5 minutes until slightly tender.
  6. Stir in the cooked beans and rice. Saute for a few minutes, stirring frequently to prevent burning.
  7. In a separate bowl, combine the reserved bean stock, soy sauce, tomato paste, oregano, basil, marjoram, garlic powder, and parsley. Mix well.
  8. Pour the herb and stock mixture into the skillet with the beans and vegetables.
  9. Bring the mixture to a boil, then reduce heat to very low. Partially cover and simmer gently for 30 minutes, stirring frequently and adding more stock if needed to prevent sticking.
  10. Transfer the bean and vegetable mixture into a casserole dish.
  11. Top the mixture evenly with the mashed potatoes.
  12. Bake in a preheated oven at 350ðF (177ðC) for 40 minutes, or until the potato topping is golden brown.
  13. Serve warm, optionally with a side of vegetables or green salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 87.0kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 11.0mg1%
Total Carbohydrate 18.5g7%
Dietary Fiber 3.6g15%
Sugars 3.5g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Substitutions: You can substitute adzuki beans with red kidney beans for a similar texture, though the flavor will differ slightly. For the mashed potatoes, ensure they are made with vegan butter or oil if maintaining a strict vegan diet.

Tip: The bean stock is crucial for flavor. If you do not have enough reserved stock, use vegetable broth as a substitute.

Safety: Ensure the beans are fully cooked before serving to avoid digestive discomfort.

Keywords: adzuki, baking, beans, boiling, dessert, dragon, frying, international, parsley, pie, red, sautéing, simmering, soaked, vegan, vegetarian, adzuki beans, bean stock, carrots, herbs, mashed potatoes
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