Oh my oh my oh my ! Introducing my favourite dish of the month… Mung bean and chick pea non meat meat ball tacos… These came about from a mixture of leftovers and an article I read today about mung beans and their endless benefits.

Here we go:

Cook the mung beans (as you would rice)
While your mung beans are cooking blitz the following:

  • A piece of seitan (I only had a little left so use a packet if you have it)
  • A handful of cashews
  • 3 or 4 stalks of scallions
  • A cup of chick peasi
  • Drain the mung beans when cooked and blend them also
  • Combine all ingredients and add-
  • Nutmeg
  • Salt
  • Pepper
  • Cinnamon
  • Splash of olive oil
  • Roll into balls and bake at 200 for 30 min or until toasty.

Place your tortillas into a baking tin and shape like tacos. Bake for about 10 min. I popped them into the oven while the balls were baking.

Remove and fill tacos with whatever takes your fancy. I used mixed leaves and placed the balls on top with my tomato sauce from yesterday and the last few scoops of my leftover pesto.

I topped it with the amazing Art of Zen Foods violife pizza cheese and placed them under the grill for 5 more min.
Final touch was a dribble of soy cream and you are ready to dig in!

My chief taster Dave (carnivore boyfriend) said this was his favourite dish to date. Oh goodness me! I may have to agree….