Baked Mung Beans

Mung Beans are an ancient superfood from Asia. They offer a high source of protein, phytonutrients, fibre and antioxidants. They are nutty, sweet and green. They don’t need soaking like many other beans which makes them ideal for gassy-stomach sufferers.

In this vegan recipe I boil the mung beans then roast them along with a selection of vegetables. It is a delicious and nutrient-packed dish, full of flavours and easily helps you achieve your 5-a-day. If you prepare a large batch, it keeps well in the fridge and is also delicious served cold.

Baked Mung Beans

Serves 4 as a main course

300g mung beans, pre-boiled for one hour

2 tbsp coconut oil

2 medium red onions, sliced lengthways

4 cloves of garlic, chopped chunky

2″ piece of ginger, freshly grated

2 tbsp smoked paprika

200g steamed beetroot, sliced

250g mushrooms, quartered

400g cherry tomatoes, halved

2 handfuls of sundried tomatoes, halved

2 red, yellow or orange bell peppers

4 handfuls of chantenay carrots

2 avocados, chopped

4 handfuls fresh rocket

2-3 tbsp soy sauce

4 tbsp nutritional yeast

Salt and pepper to taste

How to prepare Baked Mung Beans

Pre-boil the mung beans and drain off excess fluid if necessary.

Preheat the oven to 180°C/350°F/ Gas 4.

Melt the coconut oil in a large baking tray and add the onions, garlic and carrots. Bake for approximately 15 minutes.

Next add the peppers, mushrooms, ginger, tomatoes and sundried tomatoes. Sprinkle over the smoked paprika. Combine well and bake for a further 40 minutes.

Remove the pan from the oven and add the drained mung beans. Sprinkle the soy sauce over the top and mix all the ingredients together well. Return to the oven for a further 20 minutes.

Before serving, add the rocket leaves, sliced beetroot and nutritional yeast. Serve heaped onto 4 plates and scatter with the avocado.

Add salt and pepper to taste.