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    Home » Breakfast Recipes

    Mung Bean Sprouts sauteed with spices. Vegan Glutenfree Breakfast

    Published: Jul 19, 2011 · Modified: Aug 2, 2018 by Richa 20 Comments

    Jump to Recipe   Print Recipe

    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. Delicious, quick and healthy, a great way to start the day. Vegan and Gluten Free Breakfast. #glutenfree #veganricha #vegan
    Mung Bean(green gram) sprouts are the go to sprouts for some protein filled breakfast or evening snack in Ma’s home.. and now mine too.

     

     
    A quick saute with minimal spices, or a salad with chopped cucumber and lemon juice, or just a curried version to eat as dip with flat bread.
    Other whole beans/lentils like red lentils(Masoor), black eyed peas(Raungi/Chavli), bengal gram(chana) and chickpeas can be sprouted and added to salads or served this way as well.
     
    Mung bean sprouts sauteed with spices, served on a white plate
    Print Recipe
    5 from 1 vote

    Mung Bean Sprouts Sauteed with Spices (Vegan Gluten Free Breakfast)

    Mung bean sprouts sauteed with spices. Delicious, quick and healthy, a great way to start the day. Vegan and Gluten Free Breakfast. 
    Prep Time2 mins
    Cook Time15 mins
    Total Time17 mins
    Course: Breakfast
    Cuisine: Gluten-free, Vegan
    Keyword: easy breakfast, quick breakfast recipe, vegan bean breakfast
    Servings: 2 servings
    Calories: 59kcal
    Author: Vegan Richa

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    • 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

    Nutrition

    Nutrition Facts
    Mung Bean Sprouts Sauteed with Spices (Vegan Gluten Free Breakfast)
    Amount Per Serving
    Calories 59 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Trans Fat 1g
    Sodium 9mg0%
    Potassium 294mg8%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 5g6%
    Protein 3g6%
    Vitamin A 532IU11%
    Vitamin C 20mg24%
    Calcium 22mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This is the quick stir fry with some spices, and tomatoes.

    Method:

    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.


    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.
    Have a fun day.
     
     
    Here is some nutrition data for raw or cooked Mung bean sprouts!
    https://www.livestrong.com/article/266522-mung-bean-sprouts-nutrition/
    One cup of raw mung bean sprouts contains only 31 calories and 3 grams of protein. One cup also contains 43 percent of the recommended daily value of vitamin K, 23 percent of the daily value of vitamin C, 16 percent of the daily value of folate and 10 percent of the daily value of manganese.

     

     

    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.

    Other Beans and legumes with high protein with chart here. https://www.healthaliciousness.com/articles/beans-legumes-highest-protein.php
     

     

    The superpower of the bean world is soybeans, which contain 29 grams for every cup serving of cooked beans. Edamame, green soybeans which are picked before full maturity, have 22 grams of protein in every cooked serving. 98% soybeans in the US though are genetically modified. In my house, we stick to non GMO and fermented forms of soybean because of the controversies surrounding its effect on hormones, and thyroid function.
    Favabeans are another great protein-rich bean, with 22 grams of protein per serving. Lentils , split pea are also high in protein, with most lentils having around 17 grams per cup. Following close behind are red kidney beans, pinto beans with 16 grams in a one cup serving. Black beans and navy or haricot beans have 15 grams or protein, while blackeyed beans, garbanzo beans, and lima beans have around 14 grams per cup.
    No one on a Vegan diet ever suffers from protein deficiency, because everything fro regular vegetables , fruits to lentils and nuts have proteins. High protein meal, esp Breakfast or in between meal snacks help keep the energy up and the hunger pangs away..!

    Sending this to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Susan.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Shimla Hills

      January 10, 2022 at 11:30 pm

      5 stars
      Hi,

      Thanks for sharing this. can you guide me quantity of recipes

      Reply
      • Richa

        January 11, 2022 at 7:11 am

        It’s right there on the post

        Reply
    2. Diana

      November 24, 2020 at 6:25 am

      4 stars
      what is the quantity of mung beans?

      Reply
      • Vegan Richa Support

        November 24, 2020 at 1:54 pm

        1/2 cup dried will make about 1.5 cups sprouted.

        Reply
        • Diana

          November 25, 2020 at 2:22 pm

          Thank you! it is was very tasty!

          Reply
    3. Alice

      March 13, 2020 at 3:31 pm

      Is there anything I could sub for the tomato in winter? Our winter tomatoes (and peppers) taste quite awful. Thank you!

      Reply
      • Richa

        March 15, 2020 at 12:14 pm

        Omit them.

        Reply
    4. Alex

      January 05, 2019 at 11:22 am

      Hi! How much dry (or sprouted) mung beans does this recipe call for?

      Reply
      • Richa

        January 21, 2019 at 11:43 pm

        1/2 cup dried will make about 1.5 cups sprouted. i’ll update therecipe.

        Reply
    5. Praggya

      August 30, 2017 at 10:04 pm

      Nice recipe.. I was wondering if there is a difference in the calorific value of raw sprouted mung beans and mung beans which are slightly stir fried in spices and water.?

      Reply
      • Richa

        September 10, 2017 at 12:27 am

        Check cronometer.com or other nutrition website.

        Reply
    6. Richa

      August 08, 2011 at 5:24 pm

      Thanks hannah,. I like the sprouts a bit cooked too.. easier to digest for sure.!

      Thanks Susan! Love the MLLA series!

      Thanks Kalinda! hope you like sprouts this way!

      Reply
    7. Kalinda

      August 08, 2011 at 3:23 pm

      How pretty. I’ve yet to try sprouting beans, although I’ve wanted to for a long time. I think you just convinced me. 🙂

      Reply
    8. Susan

      July 29, 2011 at 1:05 am

      A great idea for breakfast; I love alternatives to the typical English spread, and spices make me happy all the time.

      Thanks, Richa, for your easy and healthy recipe for MLLA.

      Reply
    9. bittersweetblog

      July 27, 2011 at 3:47 pm

      I’ve never actually cooked with sprouts before, and have only eaten them raw. This is brilliant though! I’m definitely trying it soon… Seems like it would make the sprouts easier to digest as well, which can sometimes be a problem when they’re raw.

      Reply
    10. Richa

      July 20, 2011 at 4:43 pm

      Thanks YP and SavithaRaj

      YP, thanks for the suggestion. I had though of adding nutritional analysis for each recipe, but got around to doing it only for some of my bread loafs! Added some links, hope that helps!

      Reply
    11. SavithaRaj's Spice Land

      July 20, 2011 at 4:16 pm

      Very nice and healthy treat…nice presentation..
      http://www.savitharajsspiceland.blogspot.com

      Reply
    12. YP

      July 20, 2011 at 4:15 pm

      Liked the recipe. It would add a little touch to your blog, maybe, if you could also mention nutritional values.

      Reply

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