“This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy.” - by sarahhouston
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- Bake in preheated oven until mixture bubbles, about 30 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 174 cal
- 9%
- Fat
- 0.8 g
- 1%
- Carbs
- 36.2 g
- 12%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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 russet pot..." See moreatoes. I used 1 medium russet and 1 small sweet potato. Second, more stock is needed, at least 1 more cup. Otherwise it is too dry. Lastly, more herbs are needed. I added a bay leaf and rosemary. I also added some Tobasco to my personal portions. With those tweaks the stew was very nice with a side salad and a sesame seed roll."
Juli
"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 have pota..." See moretoes, so I used sweet potatoes instead. I was surprised the recipe didn't call for any other spices, so I looked up what spices went well with mung beans and I added ginger and cumin. The result was phenomenal! A sweet zingy stew."
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