This is an old family favourite, developed from a recipe discovered over 20 years ago when vegetarian food meant brown rice and lentils. A few modern day tweaks and we have a delicious and highly nutritious dish.It also works well with flageolet beans.
This made enough for 4 people
1 tablespoon olive oil
1 small onion – chopped
A small amount of chopped red pepper
1 celery stick – finely chopped
1 carrot – peeled and diced
1 cup aduki beans – soaked overnight then boiled for 30 minutes (or use tinned)
1 teaspoon each of dried oregano, basil, thyme
1 teaspoon Marmite
2 tablespoons tomato puree
A splash of soy sauce – about a tablespoon
Stock – enough to cover the veg
Potatoes – for mashing. Enough to cover the dish you are going to use
A dollop of dairy free margarine – or butter if you prefer
Soya or almond milk – or dairy
Optional 3 tablespoons nutritional yeast flakes and 2 tablespoons sesame seeds
Heat the oil in a pan the add the onion, pepper, celery and carrot. Cook until starting to caramelise then add the herbs. Stir a little to release the herb flavours then add the marmite, soy sauce and tomato puree. Now add the drained aduki beans followed by the stock – just enough to cover the veg. Stir it all together then simmer until reduced and the sauce has thickened.
While that is all happening, grab another pan. Peel and chop the potatoes, pop them in the pan. Cover with water. Add a little salt then bring to boil and simmer until potatoes are tender. Drain and mash, adding some margarine, spread or butter and a splash of whichever milk you prefer.
Pop the filling in a dish, cover with the mashed potato. Then sprinkle the yeast flakes and seeds over. Put in oven at 200C for around 30 minutes until the topping is starting to brown the the filling is bubbling away