Recipe by sarahhouston
"This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy."
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raw mung beans
potatoes, peeled and quartered
onion, peeled and chopped
button mushrooms, sliced
salt and pepper to taste
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 potatoes, 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.
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 potatoes. 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.
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 savory and delicious. Thank you for posting it. I had a bag of mung beans to use.
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 veggies and put it all in a casserole dish. I cooked it in the oven for probably about an hour until the veggies were cooked to my liking (al dente). It would probably do just as well on the stove top in a big pot. I will definitly make again.
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 comfort food type of dish. Fairly plain and filling, but nice.
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 red pepper flakes on it. Overall very healthy and good.
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 carrots/celery. Also included a bay leaf, rosemary, cumin, turmeric, celery seed & cayenne; used 3 cups of broth instead of 2 cups. For a change, could add soy sauce. Recipe will not look like photo - mung beans will cook down. I've baked in the oven and also prepared in slow cooker. We enjoy with rice. I'm vegetarian, but the rest of my family is not. We all enjoy this dish (only way to get my son to eat sweet potatoes)!
* Percent Daily Values are based on a 2,000 calorie diet.
Mung Bean Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 7
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