Split Mung Bean Stew with Roasted Kale

Varying plant-based sources of protein is the best way to get compliment your proteins and get a range of amino acids. Consuming beans on a regular basis is known to improve health and longevity around the world. Because beans are high in fibre they can cause digestive issues for some, having a small amount, cooking them well and regularly including them in your diet can help this.

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Split Mung Bean Stew with Roasted Kale
Course Main Dish
Prep Time 30-45 minutes
Cook Time 15-20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 30-45 minutes
Cook Time 15-20 minutes
Servings
people
Ingredients
Instructions
  1. After the beans have had their 30 minutes, drain, rinse and set aside
  2. Start with garlic and the chosen veggies chopped small in the pan with a tiny bit of water for less than a minute, add the spices and seasoning
  3. Next, add the beans and passata, bring to the boil then simmer for 8-10 minutes then serve
For the Kale:
  1. Simply wash, place on baking paper on a tray, sprinkle with Tamari and roast in the oven for a few minutes (this is so quick and so be careful, I have burnt kale so many times!!)
Recipe Notes

optional: Sprinkle over nutritional yeast – this is perfect for getting B vitamins for you and your children (nervous system, prevent anxiety and uplifting)

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