Mung bean sprouts sauteed with spices. Delicious, quick and healthy, a great way to start the day. Vegan and Gluten Free Breakfast. Jump to Recipe
Mung Bean Sprouts Sauteed with Spices (Vegan Gluten Free Breakfast)
- 1 1/2 cups Mung beans
- 1 teaspoon (teaspoon) of organic canola oil
- 1/4 teaspoon (0.25 teaspoon) cumin powder or coriander
- 1 generous pinch turmeric
- 1 generous pinch chili flakes or chili powder
- 2 tablespoons of chopped onion
- 1 (1 ) tomato
- fresh cilantro leaves and lemon juice
- In a pan, heat a teaspoon of organic canola oil, add 1/4 teaspoon cumin powder or coriander powder, a generous pinch of turmeric and chili flakes or chili powder and cook for half a minute.
- Add in a few tablespoons of chopped onion and saute on medium for a minute.
- Add in chopped tomato(1 tomato) and cook for 2 minutes.
- Add in the sprouts, and salt to taste and mix well.
- Cook on low-medium heat, covered, for 2 to 10 minutes depending on how cooked you want the sprouts to be.
- Serve hot topped with fresh cilantro leaves and lemon juice. with a cup a hot tea.
- Other toppings.. chopped cucumber or chopped onions or chopped apple.
- I soaked the Mung beans overnight then covered with a damp paper towel and loose lid. Dampen the towel and rinse the beans twice a day. It took 2 days for long sprouts.
- Nutritional value is based on 1 serving
This is the quick stir fry with some spices, and tomatoes.
Dampen the towel and rinse the beans twice a day. It took 2 days for long sprouts.
Add in a few Tablespoons of chopped onion and saute on medium for a minute.
One cup of sprouted mung beans boiled in water without salt and drained contains 26 calories and 3 grams of protein. When the mung beans are cooked, the vitamin K content drops to 35 percent of the recommended daily value, while vitamin C remains around 24 percent.
Sending this to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Susan.