Simple, practical, and full of everyday flavour, Mung Bean Sprouts Sauteed with Spices (Vegan Gluten Free Breakfast) is a vegan, vegetarian Gluten-free, Vegan breakfast made with Mung beans, of organic canola oil, and cumin powder or coriander in about 17 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 15 minutes
  • Total time: 17 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 1 1/2 cups Mung beans
  • 1 teaspoon of organic canola oil
  • 1/4 teaspoon cumin powder or coriander
  • 1 generous pinch turmeric
  • 1 generous pinch chili flakes or chili powder
  • 2 tablespoons of chopped onion
  • 1 tomato
  • fresh cilantro leaves and lemon juice

Method

  1. In a pan, heat a teaspoon of organic canola oil, add 1/4 teaspoon cumin powder or coriander powder, a generous pinch of turmeric and chili flakes or chili powder and cook for half a minute.
  2. Add in a few tablespoons of chopped onion and saute on medium for a minute.
  3. Add in chopped tomato(1 tomato) and cook for 2 minutes.
  4. Add in the sprouts, and salt to taste and mix well.
  5. Cook on low-medium heat, covered, for 2 to 10 minutes depending on how cooked you want the sprouts to be.
  6. Serve hot topped with fresh cilantro leaves and lemon juice. with a cup a hot tea.
  7. Other toppings.. chopped cucumber or chopped onions or chopped apple.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.