Photo: Kevin McCutcheon
Mung Bean Stew
10 ingredients
30 min + 55 min
8 servings
openrecipes
"This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy."
Estimated Nutrition (whole recipe, rough)
376
Calories
9g
Protein
14g
Fat
58g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mung Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup raw mung beans
- 5 potatoes, peeled and quartered
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 5 button mushrooms, sliced
- 2 cups vegetable stock
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes