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Vegan Mung Bean Pasta Bolognese

A nourishing pasta dish, full of plant based protein and flavor.

Vegan Mung Bean Pasta Bolognese

Mung beans are a great source of protein, especially for our little ones. They sprout fast and easier to digest than other beans.

The technique I use to create the meat like texture is pulsing the beans with garlic, onion, parsley and spices, creating a falafel texture. The mixture is then flattened and baked. Finally, when it’s out of the oven I add it to the sauce, using my hands to create the minced texture.

mung bean mixture

For the sauce, I use the traditional vegetables and flavors.

It all comes together perfectly.

tomato sauce

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recipe

Prep Time
25 minutes
Cook Time
15 minutes
Difficulty
Servings:
4

Ingredients

For the bean mixture

  • 1 onion
  • 2 garlic cloves
  • 1 handful parsley
  • 7 oz sprouted mung bean
  • 3 tsp tahini
  • 0.5 tsp salt
  • 1 tsp cumin powder
  • 1 tsp grounded coriander

For the sauce

  • 14 oz finely chopped tomatoes (I use canned Polpa)
  • 1 cup water (from cooking the pasta)
  • 1 onion
  • 3 garlic cloves
  • 2 cellery sticks
  • 2 carrots
  • salt and pepper
  • 2 tbsp olive oil

For serving

  • 1 pasta package
  • 2 tbsp nutritional yeast
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Instructions

  1. Preheat the oven to 375f (~190c). Cover a baking tray with parchment paper and oil with olive oil.
  2. Wash and dry the parsley, peel the onion and garlic, and rinse the sprouted mung beans.
  3. Transfer the beans, parsley, onion, garlic, tahini, grounded coriander, cumin powder and salt to a food processor. Pulse until you reach a falafel like texture.
  4. Transfer to the parchment paper and flatten evenly.
  5. Place in the oven and bake for 15 minutes.
  6. In the meanwhile, prepare the pasta and sauce. For the pasta- prepare as instructed on the package and make sure you keep 1 cup of cooking water.
  7. For the sauce - wash the vegetables, peel the onion, garlic and carrots. Chop to small pieces.
  8. Place a large sauce pan on medium heat, add the olive oil and sauté the onion. Garlic, celery and garlic. Add some salt and pepper, adjusting the flavor as you like.
  9. Add the tomatoes and water, cover and cook on low heat for 5 minutes.
  10. Remove the mung bean mixture from the oven and use your hand to crumble it into the sauce. Taste and adjust the flavor and texture, adding more water of required.
  11. Serve with the cooked pasta and some nutritional yeast.

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