• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Miso-Ginger Red Beans with Quinoa and Broccoli

    Published: Sep 6, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce. It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish, though feel free to serve over rice or millet, or on its own in shallow bowls. Photos by Hannah Kaminsky.

    Serves: 4 to 6

    • 1 ½ tablespoons olive oil
    • 1 large onion, quartered and thinly sliced
    • 3 to 4 cloves garlic, minced
    • 4 cups bite-sized broccoli florets
    • 2 large ripe tomatoes, diced
    • 3 to 3 ½ cups cooked or two 15- to 16-ounce cans small red beans
    • 2 teaspoons grated fresh or jarred ginger, or more, to taste
    • 2 to 3 tablespoons miso (any variety, though I prefer
      mellow white with this), to taste
    • 1 ½ tablespoons arrowroot or cornstarch
    • 2 teaspoons dark sesame oil
    • 2 scallions, thinly sliced
    • Hot cooked grains (quinoa, brown rice, millet, etc.)

    Heat the oil in a large skillet. Sauté the onion over medium heat until golden. Add the garlic and broccoli; sauté, covered, until the broccoli is bright green, 2 to 3 minutes.

    Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes.

    In a small bowl, combine the miso, arrowroot, and about ¾ cup warm water; whisk together until smooth. Pour into the skillet along with the sesame oil. Simmer gently until the liquid has thickened, just another minute or so.

    Spread the cooked grain of your choice on a serving platter, then top with the bean and broccoli mixture, allowing a bit of the grain to show around the edges. Sprinkle the scallions over the top and serve at once.

    Miso-ginger red beans and broccoli

    Nutritional Information:
    Per Serving (without grains): 231.6 calories; 4.6g fat; 800.3mg sodium; 579.7mg potassium; 36.9g carbs; 12.3g fiber; 1.4g sugar; 9.5g protein

    • Here are more easy bean main dishes.
    • Here are more of VegKitchen’s Vegan Dinner Recipes and
      more Main Dishes Featuring Grains and/or Beans.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

    1. Bernadette Shephard says

      March 25, 2014 at 6:47 pm

      This is one of the most tasty and satisfying meals I have eaten in a very long time. For older people a simple but nourishing meal to sustain them is essential and this is most suitable. Thank you.

    2. Nava says

      March 25, 2014 at 6:48 pm

      Thank you so much, Bernadette, this is a most gratifying comment and I'm glad you enjoyed this.

    3. Carol Murphy says

      March 25, 2014 at 7:19 pm

      Could this be done without the sesame oil and have it taste okay?

    4. Nava says

      March 25, 2014 at 8:02 pm

      Carol, sure — if you don't have it on hand, leave it out.

    5. usnea says

      May 29, 2014 at 3:29 pm

      is the arrowroot powder totally necessary? I dont have any, and am not a fan of corn anything. I really want to make this tonite 🙂

    6. Nava says

      May 29, 2014 at 3:51 pm

      You do need something to thicken the sauce! Try some sort of light flour or even quick-cooking oats instead. Hope you will enjoy this!

    7. Usnea says

      May 30, 2014 at 3:56 am

      This was sooo good. I made it almost completely different but not that far off. I didn't have everything exactly, so I made due with what was in the kitchen. I made all the veggies as directed.... Instead of olive oil I used coconut oil. I didnt have scallions, so I used cashews (that I toasted in toasted sesame seed oil). Also no fresh ginger, so powdered it was. When we tried the veggies without the sauce, they tasted FANTASTIC! I didnt have miso so I just made my own concoction. Thank you so much. next time I get miso & all the other correct ingredients I will share my review too =)

    8. Nava says

      June 24, 2014 at 10:48 am

      Glad you enjoyed your version of this dish, Usnea — that's what these recipes are here for; to provide inspiration so you can make them your own!

    9. grandma says

      August 15, 2014 at 3:44 pm

      Arrowroot is not a corn product and is very healthy - more so than flour.

    10. Nava says

      August 15, 2014 at 3:55 pm

      True; though organic cornstarch should be OK. I've been using arrowroot for the past few years myself. It's an excellent thickener.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media