I’ve been enjoying this meal so much lately that I made it again at 1 am last night. Not the best pics, but hey it was sorta late…
Serves: About 3
1/2 box of your favorite pasta
1 cup, dried sprouted mung beans
1-2 large stalks of broccoli
1 package portobello mushrooms
1 package tofu
raw coconut aminos
Cook the pasta according to directions on the package. In the meantime, start the mung beans. These only needed about 5 minutes boiling time, but follow specific package directions.
Sauté the mushrooms until cooked to desired texture. I used the same pot and added in the chopped tofu to lightly cook and heat up a bit. I prefer my broccoli still crunchy, so I threw those in last for only a few minutes to lightly steam. Saute with the mushrooms if you want the broccoli more cooked.
Once pasta, mung beans, veggies, and tofu are all complete, mix all together and then add the coconut aminos.