Mung Bean Stew

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

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 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.

Step: 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.

Step: 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.

Step: 5

Bake in preheated oven until mixture bubbles, about 30 minutes.

Per Serving: 174 calories; protein 6.9g; carbohydrates 36.2g; fat 0.8g; sodium 176mg.

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Some of less eating process eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not sure , your salad could make more fat and calories than the meal you’re trying to replace . Make sure do this guide to create a dinner salad that keep your diet on track.