Vegan Mung Beans Mushroom Casserole

Vegan Mung Beans Mushroom Casserole

by Tomas
Vegan Mung Beans Mushroom Casserole

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 🙂 

Vegan Mung Beans Mushroom Casserole

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 http://greenrabbitkitchen.com/shitake-mushroom-rice-noodle-asian-style-soup/

Vegan Mung Beans Mushroom Casserole

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

Vegan Mung Beans Mushroom Casserole

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
Vegan Mung Beans Mushroom Casserole

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

Vegan Mung Beans Mushroom Casserole
Vegan Mung Beans Mushroom Casserole
Vegan Mung Beans Mushroom Casserole

Vegan Mung Beans Mushroom Casserole

Vegan Mung Beans Mushroom Casserole

Vegan Mung Beans Mushroom Casserole Casserole Story Hello my lovelies how are you around the world? Here in the South of England… MAINS Vegan Mung Beans Mushroom Casserole European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 828 calories 3.8 fat
Rating: 5.0/5
( 3 voted )

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

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