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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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 Facts

173.9 calories; 6.9 g protein; 36.2 g carbohydrates; 0 mg cholesterol; 176 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2011
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. Read More
(68)

Most helpful critical review

Rating: 3 stars
10/09/2009
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. Read More
(95)
15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
10/09/2009
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. Read More
(95)
Rating: 5 stars
02/15/2011
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. Read More
(68)
Rating: 4 stars
02/02/2009
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. Read More
(20)
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Rating: 5 stars
01/03/2011
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. Read More
(16)
Rating: 4 stars
08/24/2008
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. Read More
(15)
Rating: 3 stars
09/15/2007
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. Read More
(14)
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Rating: 4 stars
10/31/2011
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)! Read More
(11)
Rating: 4 stars
09/21/2009
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. Read More
(11)
Rating: 4 stars
09/17/2011
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. Read More
(4)