{"id":2544,"date":"2008-04-23T10:20:00","date_gmt":"2008-04-23T14:20:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/04\/mung-bean-pasty\/"},"modified":"2017-02-14T23:08:06","modified_gmt":"2017-02-15T04:08:06","slug":"mung-bean-pasty","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/mung-bean-pasty\/","title":{"rendered":"Mung Bean Pasty"},"content":{"rendered":"
\"mung <\/picture><\/div>\n

Mung beans are more commonly sprouted and used in many Chinese dishes.In this recipe I am using mung beans for its high protein, potassium and folate content. I am always searching for ways of incorporating as much protein as needed in my diet. So I try to include protein in snacks as well.<\/p>\n

While beans have the bad reputation of producing gas, there\u2019s a simple thing I usually do to avoid this. I soak the beans overnight and change the water before cooking.<\/p>\n

The most likely reason for the gas producing factor is caused by a lack of enzymes needed to digest this food. Soaking allows some of the gas producing substance to dissolve in the water. As your body gets used to eating beans, the needed enzymes are introduced and this problem disappears. Soaking also considerably reduces the cooking time of the beans. It is best to soak the beans for at least 6 hours then discard the water. Replenish with fresh water and boil until the beans are soft, about 20 minutes.<\/p>\n

Ingredients (makes about 12 pasties)<\/p>\n

Filling:
\n250 g boiled mung beans
\n1 onion finely chopped
\n2 carrots grated
\n1 can (250g) mushrooms (you can also use fresh mushrooms)
\n1 tablespoon hoisin sauce (or any other sauce of your choice)
\n10 stems parsley finely chopped
\n1 tablespoon olive oil
\nSalt to taste<\/p>\n

Pastry:
\n300 g plain flour
\n100 ml vegetable oil
\n5-6 tablespoons water (or as needed to make the dough)<\/p>\n

Oil as needed for deep frying.<\/p>\n

To make the dough:<\/p>\n