This hearty “Red Dragon Pie” is a creative vegan twist on the classic shepherd’s pie, using earthy adzuki beans and fluffy brown rice as the base. The savory filling is simmered with carrots, onions, tomato paste, and a blend of aromatic herbs like oregano, basil, and marjoram for deep, comforting flavor. Topped with creamy mashed potatoes and baked until golden brown, this dish offers a satisfying texture contrast between the crispy crust and the tender vegetable mixture. It is an excellent option for weeknight dinners, potlucks, or meal prep, offering a wholesome, plant-based meal that feels indulgent yet nutritious. Perfect for cozy evenings or feeding a crowd looking for a substantial, home-style comfort food experience without the meat.
Red Dragon Pie
Description
This hearty "Red Dragon Pie" is a creative vegan twist on the classic shepherd's pie, using earthy adzuki beans and fluffy brown rice as the base. The savory filling is simmered with carrots, onions, tomato paste, and a blend of aromatic herbs like oregano, basil, and marjoram for deep, comforting flavor. Topped with creamy mashed potatoes and baked until golden brown, this dish offers a satisfying texture contrast between the crispy crust and the tender vegetable mixture. It is an excellent option for weeknight dinners, potlucks, or meal prep, offering a wholesome, plant-based meal that feels indulgent yet nutritious. Perfect for cozy evenings or feeding a crowd looking for a substantial, home-style comfort food experience without the meat.Ingredients
Directions
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Rinse the soaked adzuki beans and brown rice thoroughly with cold water.
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Combine the beans and rice with about 4 cups of water in a pot and bring to a boil.
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Reduce heat and simmer for 50 minutes, or until the beans are soft and rice is tender.
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Drain the mixture, reserving the cooking liquid (stock) for later use.
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Heat vegetable oil in a large skillet over medium heat.
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Add chopped onions and fry for 3 minutes until softened.
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Add thinly sliced carrots to the skillet, cover, and cook for 5 minutes.
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Stir in the cooked beans and rice mixture into the skillet.
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Saute the mixture for a few minutes, stirring frequently to prevent burning.
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In a small bowl, mix together soy sauce, tomato paste, garlic powder, oregano, basil, marjoram, and reserved bean stock.
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Pour the sauce mixture into the skillet and bring to a boil.
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Reduce heat to very low, partially cover, and simmer gently for 30 minutes, stirring occasionally and adding more stock if needed.
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Season the mixture with salt and pepper to taste.
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Transfer the vegetable and bean mixture into a baking dish.
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Spread mashed potatoes evenly over the top of the vegetable mixture.
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Sprinkle parsley over the mashed potatoes.
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Bake in a preheated oven at 350ðF (175ðC) for 40 minutes, or until the potatoes are golden brown.
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Let cool slightly before serving.
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.
Ingredient Substitution: You can substitute the adzuki beans with black beans or kidney beans for a different texture and flavor profile.
Mashed Potatoes: Ensure your mashed potatoes are well-seasoned before topping the pie. You can use vegan butter and plant-based milk for creaminess.
Cooking Tip: If the mixture seems too dry during simmering, add vegetable broth or water a little at a time until desired consistency is reached.
Variations: Add other vegetables like peas or corn to the filling for extra nutrition and color.
