Vegan Mung Beans Mushroom Casserole
Casserole Story
Hello my lovelies how are you around the world? Here in the South of England it’s cold I have to tell you I’m not moaning but we’ve definitely had enough of the bad weather and rain! It seems like this winter is never-ending! I’m not a negative person but I’m sure we deserve some sun and warmth asap 🙂
Fed up of winter, I was thinking the other day about what food could warm me up and give me a little escape from the cold weather. I knew the answer straight away; Vegan Mung Beans Mushroom Casserole of course! This is always a nice comfort food which is yummy on any occasion but for wintery seasons especially:)
This Vegan Mung Beans Mushroom Casserole is easy to make it and again it has some similarity like https://greenrabbitkitchen.com/shitake-mushroom-rice-noodle-asian-style-soup/
This recipe is delicious and is very good for anyone with a sport or fitness heavy lifestyle. It also makes a great family meal as well. Easy to take-away on a trip or for winter camping 🙂
This Vegan Mung Beans Mushroom Casserole is for 6 people. I think you’ll love its rich combination of flavors.
I will appreciate your feedback on this dish
Ingredients:
300g new potatoes
200g wild mushrooms (Pied De Monton)
130g mung beans
120g carrots
1 large pepper cca 170g (pick your favourite colour)
1 large white onion cca 160g
2 cloves of garlic
2 teaspoons of smoked paprika powder
3 teaspoons of caraway seeds powder
2 -3 tablespoon of organic tomato puree
1 tablespoon of French mustard
10g of fresh thyme
850ml vegetable stock + water
Salt and pepper
Oil
Vegan Mung Beans Mushroom Casserole
: Gluten-Free and Dairy Free
: Healthy Benefits Meal
: Low Fat Meal
: Easy To Make It
: Perfect for Family or Kids Snack
: Low-Cost Ingredients
: Friendly for Your Vegan Fitness Diet
Ingredients
- 300g new potatoes
- 200g wild mushrooms (Pied De Monton)
- 130g mungo beans
- 120g carrots
- 1 large pepper cca 170g (pick your favourite colour)
- 1 large white onion cca 160g
- 2 cloves of garlic
- 2 teaspoons of smoked paprika powder
- 3 teaspoons of caraway seeds powder
- 2 -3 tablespoon of organic tomato puree
- 1 tablespoon of French mustard
- 10g of fresh thyme
- 850ml vegetable stock + water
- Salt and pepper
- oil
Instructions
(Soak the mungo beans in around 28 hours in advance, this will make them so much easier to cook later.) Begin by adding diced white onion with oil into your cooking pot and sear with chopped garlic for 3-5 min. Next, add mushrooms and stir the mixture for another 3 min. Then add the chopped pepper and the other ingredients like the paprika powder, caraway seeds, mustard, and diced carrots and mix it again. After 3 min add the mung beans and water with vegetable stock, as well as the tomato puree, and finally the diced or chopped new potatoes. Cook till soft and finish with salt and pepper as you choose before finally garnishing with chopped fresh thyme.
Notes
Please add more water if you need Mung Bean very well done cook cassorele a little bit more please
