Mung Bean Stew

Mung Bean Stew

sarahhouston 3

"This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy."


1 h 25 m servings 174 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.
  3. Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain, and set aside.
  4. Heat the oil in a skillet over medium heat. Add the onion; cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid.
  5. Bake in preheated oven until mixture bubbles, about 30 minutes.
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  1. 15 Ratings


After tweaking this stew was very nice. However, the following should be noted: First, the recipe needs to be more precise about the potatoes used. 5 red potatoes is far different from 5 russ...

I usually hate it when people review a recipe, but then say they changed a bunch of stuff, but I'm beginning to see how it can be helpful to get ideas to make a good recipe better. I didn't hav...

I followed the recipe but ommitted the celery as I did not have any. My mung beans are small and green and do not look anything like the pictured stew but all the same, this recipe is very savor...

Really tasty. I cooked it in a slow cooker. The only change was I added some extra water and it was a nice consistency, not too thick.

This was a very good stew. I didn't have onions or celery and I added fresh green beans. I skipped the pre-cooking of everything (except the beans, of course) and just rough chopped all the veg...

This was pretty good, but not much of a stew. It didn't have enough broth to classify as a stew or a soup. Perhaps it was more of a casserole? It had ALOT of potatoes. It was very much a com...

Five potatoes were going to be far too much so I cut it back to two, which I thought was still a little too much. The flavor was very good but a little bland so I sprinkled just a little bit of...

A great way to introduce mung beans into your diet -however, with a number of changes to the original recipe. I used 2 sweet potatoes instead of white potatoes; added minced garlic with the car...

This was good healthy comfort food. I liked the instructions for cooking the mung beans. They came good. It actually would have made a great filling for a pot pie.