" We're here to facilitate your plant-based journey "

PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

Welcome to PlantPlate!  We hope you enjoy your visit. If you have any questions or comments, please feel free to email us at contact@plantplate.com.

The information on this website is designed for educational purposes only. It is not intended to substitute for informed medical advice or care. You should not use this information to diagnose or treat health problems or illnesses without first consulting your doctor.

Adzuki Bean Stew

RECIPE By PlantPlate
A lightly spiced, deliciously savoury bean-and-vegetable stew that's packed with fiber, vitamins and minerals.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: Serves 2-3 (recipe can be doubled to serve 4-6)

Notes:

Adzuki beans (also known as azuki or aduki beans) are frequently used in east-asian cuisine, including Chinese and Japanese dishes. Here, we've paired it with spices, sweet potato and spinach to made a savoury and filling stew.

This dish is fairly versatile, and very simple to make. You can substitute other beans such as kidney or garbanzos in place of adzuki if they are unavailable. Regular potatoes, yams or butternut squash can also be used in place of sweet potatoes if it's more convenient.

If you do use canned adzuki beans, look for varieties with no salt added.

Ingredients:

  • 1/2 + 2/3 cups low-sodium vegetable broth
  • 1/2 tsp. tumeric powder
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. red chilli pepper flakes
  • 1 medium onion, diced
  • 2 cloves garlic, peeled and minced
  • 1 medium red bell pepper (capsicum), diced
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 1/4 cups cooked adzuki beans (or 1 x 15oz. / 400g. can, drained and rinsed)
  • 5 oz. (150g) baby spinach leaves
  • 2 tbsp. concentrated tomato paste
  • 2 tbsp. chopped fresh cilantro (coriander)

Instructions:

  1. Place the 1/2 cup of vegetable broth, tumeric, paprika, cumin and red chilli pepper flakes in a pot over a medium-high heat. Cook for 5 minutes until the spices become fragrant. Add the onions, garlic and red bell pepper, and sautee for 5-6 minutes until softened (make sure you add more water as necessary to prevent the ingredients from sticking to the pan.)
  2. Add the sweet potato and extra 2/3 cup of vegetable broth. Reduce heat to medium, cover, and simmer for 12-15 minutes until the sweet potato is just tender (the cooking time will vary depending on how big or small you cut the sweet potatoes.)
  3. Add the adzuki beans, spinach and tomato paste; stir through. Replace lid and cook for a further 5 minutes.
  4. Remove pot from the heat and stir through fresh coriander. Serve immediately on a bed of brown rice, millet or other whole grain. Or just have it all by itself!

Leftover stew can be transferred to sealed containers and refrigerated for up to 3 days, or frozen for up to 1 month.