banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mung Bean Pâté Wraps

    Share

    Mung Bean Pâté Wraps

    Serves 4

    Advertisement

    These protein- and fibre-packed wraps are equally good for workday lunches or a quick dinner on a harried weeknight. The mung bean pâté can be made up to five days ahead of time and extras can be frozen for future use.

    2/3 cup (160 ml) dried whole green mung beans
    3/4 cup (180 ml) oil-packed sun-dried tomatoes
    1/3 cup (80 ml) walnuts
    1 1/2 Tbsp (30 ml) water
    1 shallot, finely chopped
    2 garlic cloves, crushed
    Juice of 1 lemon
    1/4 tsp (1 ml) cayenne pepper
    4 large wholegrain wraps
    1 block (about 200 g) firm tofu, thinly sliced 
    1 cup (250 ml) thinly sliced roasted red capsicum
    2 cups (500 ml) baby spinach or other greens of choice

    Place mung beans in large bowl, cover with water and soak for several hours or overnight.

    Drain and rinse mung beans. Place them in medium-sized saucepan along with 3 cups (750 ml) water. Bring to a boil, reduce heat and simmer for 20 minutes or until very tender. Drain mung beans, rinse and let cool.

    Place mung beans, sun-dried tomatoes, walnuts, water, shallot, garlic, lemon juice and cayenne pepper in food processor container and blend until a smooth, paste-like texture forms. Wipe down sides of container a couple of times throughout.

    Spread a generous amount of bean pâté on wholegrain wraps and top with equal amounts of tofu, roasted red capsicum and spinach. Tightly roll up wraps and slice on the bias. Inserting a toothpick will help to keep the rolls together.

    Each serving contains: 1905 kilojoules; 21 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 61 g total carbohydrates (4 g sugars, 12 g fibre); 546 mg sodium

    source: "Little Green Giants", alive Australia #19, Autumn 2014

    Advertisement

    Mung Bean Pâté Wraps

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.