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Ingredients

½ cup raw mung beans 5 potatoes, peeled and quartered ¼ 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

Nutrition Info

173.9 calories carbohydrate: 36.2 g cholesterol: : - fat: 0.8 g fiber: 6.6 g protein: 6.9 g saturatedFat: 0.1 g servingSize: - sodium: 176 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
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.

8 servings

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