I have had so many of y’all email & DM me about being interested in veganism and vegan recipes, but not knowing where to start! I wanted to mention a vegan superfood that often gets overlooked, at least in my community – MUNG BEANS!
Mung beans are a legume, so they’re also in the same family as beans and lentils. These itty bitty beans are a treasure trove of health benefits They’re packed with potassium, magnesium, B6, folate, fiber, AND they’re gas free (you’re welcome, John!) They’re also tri-doshic (Ayurveda) which means that they’re appropriate for all body types when cooked with the correct spices. They can be cooked with almost anything, but I especially like to use them in soup or mashed over rice. Mung beans are not high calorie or high carb, but they still keep you full for long periods of time.
The mung bean’s taste is like that of a black eyed pea, but they pair well with coconut milk, coconut rice, Indian spices, curries, and they cook so much faster than most dried beans.
I’ve linked instructions for preparation and a couple of recipes below! 🙂
Do you have a yummy mung bean recipe I should try? Or a superfood you would like me to try and review? Let me know in the comments!