Veggie Stew with Mung Beans
This colorful veggie stew with mung bean sprouts is full of essential nutrients for the health and beauty of your skin! The vegan stew is 100% alkaline, protein-rich and easy to make!
Equipment
- 1 vegetable peeler
- 1 Vegetable grater
- 1 Cutting board and knife
- 1 Cooking pot and spoon
- 1 Citrus press
Ingredients
- 75 g organic mung beans dried
- 300 g sweet potatoes
- 100 g carrots
- 100 g onion snow-white
- 100 g parsnips
- 30 g celery sticks
- 1 tbsp coconut oil native
- 2 tsp fennel seeds ground
- 2 tsp real caraway ground
- 4 tsp ayurvedic spice blend see basic recipe
- 10 g ginger fresh
- 1 liter water
- 4 tbsp lemon juice freshly squeezed
- 1 tbsp salt
- 50 g kale
Instructions
- Germinate 75 g organic mung beans according to the instructions in the basic recipe. Alternatively, the mung beans can also just be soaked and then processed.
- Wash, peel and dice 300 g sweet potatoes, 100 g carrots, 100 g onion, 100 g parsnips and 30 g celery sticks. Finely grate 10 g ginger.
- Heat 1 tbsp coconut oil oil in a saucepan and add vegetables and 2 tsp fennel seeds, 2 tsp real caraway and 4 tsp ayurvedic spice blend. Fry everything briefly.
- Add 1 liter water, 1 tbsp salt, 4 tbsp lemon juice and mung beans and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender.
- Clean and finely chop the 50 g kale. Add the kale to the stew for the last few minutes and cook until the kale has wilted but is still bright green.
Nutrition
Calories: 443kcalCarbohydrates: 81gProtein: 15gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3673mgPotassium: 1694mgFiber: 20gSugar: 17gVitamin A: 32293IUVitamin B1: 1mgVitamin B2: 0.4mgVitamin B3: 3mgVitamin B5: 3mgVitamin B6: 1mgVitamin C: 58mgVitamin E: 3mgVitamin K: 130µgCalcium: 287mgCopper: 1mgFolate: 337µgIron: 6mgManganese: 2mgMagnesium: 176mgPhosphorus: 332mgSelenium: 6µgZinc: 3mgCholine: 70mgNet Carbohydrates: 61g