Mung Bean Pie – Virtual Vegan Potluck May 2013

Welcome to the Virtual Vegan Potluck May 2013, a gathering of vegan bloggers and their recipes. What a great idea this is! It’s the first time I’ve taken part, and I can’t wait to see what everyone else is posting. So without further ado here is my recipe for…

Mung Bean Pie

This is a main dish full of flavour and will satisfy some really hungry people!

You will need:

5 or 6 white potatoes
2 cups precooked mung beans
2 onions
3 cloves garlic
1 red pepper
2 handfuls beansprouts
1 carrot
1 courgette
2 sticks celery
1 handful fresh parsley chopped
2 teaspoons chopped fresh ginger
1 teaspoon cumin
1/2 teaspoon chilli powder
3 tablespoons tomato purée
Juice of 1 lemon
2 tablespoons nutritional yeast

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Start by chopping and peeling your vegetables, but leave out the potatoes for the moment. Fry your onions, garlic and ginger in a little oil until softened. Then add the pepper, celery, carrot and courgette. Cook for about five minutes stirring occasionally to make sure it’s not sticking.

Next, add the cumin, chilli powder and tomato purée and stir until well combined. Now it’s time to add the freshly squeezed juice of a lemon and the mung beans. Let everything cook in the pot until the vegetables are ready, about 10 minutes. Taste and adjust seasoning according to your taste. You may want to add more chilli or salt and pepper.

Let the pot stand off the heat while you prepare the potatoes. You want to leave this to the last minute otherwise the potatoes will go very brown!

Peel the potatoes and grate them by hand with the largest grater you have. They grate very easily but the larger the potato, the easier it is to do.

Take a large low glass casserole dish and spread your mung bean mix evenly. Next spread the grated potato over the top. Sprinkle some nutritional yeast over the top. Bake in a medium hot oven for about 20-30 minutes until the topping starts to brown/crisp. Check that the potato is cooked. I found 180C / 350F works well.


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Many thanks to Vegan Bloggers Unite who started this whole thing off! They can be found here


41 thoughts on “Mung Bean Pie – Virtual Vegan Potluck May 2013

  1. This looks delicious! Sort of a veggie cottage pie on steroids :) YUMMO! With winter coming up I am loving the main courses in the potluck so far, Cheers for sharing your wonderful recipe :)

    1. The Vegan Green

      Thanks Thom! and thanks for all your help with images. I decided not to do that in the end as was getting in a real muddle! Wish I’d set my alarm for 4.00am to manually publish my post, as the scheduled post never published. Still don’t know what went wrong. Was crestfallen when I looked at 7am. Just hopeless with tech stuff.

      Have a good day :)

      1. Hi no worries. I did one last time and it also didn’t schedule on time. It’s a WordPress bug. You did great ;) enjoy your day ;)

  2. Pingback: Virtual Vegan Potluck: Homestyle Sausage and Peppers | The Vegan's Husband

    1. The Vegan Green

      Yes, it makes a change from mash, you do have to check that the potato is cooked though, don’t want raw potato!

    1. The Vegan Green

      I’m looking forward to sitting down a bit later and having a real, proper read – been flitting about a bit!

  3. Hi!

    I just wanted to let you know that I nominated you for the Sisterhood of World Bloggers Award! You definitely deserve the nomination you have a great blog ! Don’t stop blogging <3

  4. Pingback: Greetings Virtual Vegan Potluck 3.0 Guests! | Jason and the Veganauts

  5. This looks delicious and inventive. I love mung beans. I never would have thought to put them in a pie like this. My post didn’t publish on time for the last potluck. I know you aren’t alone in that one. Thank you for joining us!

    1. The Vegan Green

      Thanks for your comment, I managed to get the post up but late, probably won’t use scheduling if I do it again! VVP was great though wasn’t it :)

  6. I like it! It is also a great way of using all the end of the week veggies before going to stock up for the next week. Love mung beans, and now I have a new way of using it. Thank you for the great recipe.

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