This mediterranean aubergine and mung bean stew in a rich tomato sauce is an easy but hearty, vegan one-pot meal perfect for busy weeknights.

Looking for a cozy, satisfying vegan dinner idea that’s as nourishing as it is packed with flavour? This hearty Mediterranean aubergine and mung bean stew simmered in a rich tomato sauce ticks all the right boxes. It’s comforting, filling, loaded with plant-based protein, and showcases simple ingredients that deliver big, bold taste. Think Mediterranean vibes with a no-fuss, one-pot wonder approach.

A little while back, I sent out a poll in my newsletter asking what kind of content subscribers would like to see more of. The response was loud and clear – easy meals for busy nights won by an absolute landslide. (Honestly, no surprises there. Who isn’t looking for something quick and delicious after a long day?) One lovely subscriber also dropped me a message asking for ideas on how to use mung beans. And don’t we all have that random bag of something bought with the best intentions that’s now glaring at us from the back of the cupboard? So, like the obliging recipe creator I am, this aubergine and mung bean stew was born. Easy, satisfying, and finally giving those mung beans their moment to shine.

Why you’ll love this aubergine, mung bean and tomato one pot stew

First off, this dish is a powerhouse of nutrients without compromising on comfort or flavour. Mung beans are an underrated source of protein and fibre. And when paired with silky aubergine and tangy cherry tomatoes, they become something magical. The sauce is thick and luscious, with layers of flavour coming from caramelised onions, garlic, and the perfect amount of spice.

To finish, it’s topped with a crumble of vegan feta (because feta makes everything better) and a sprinkle of fresh basil for brightness. Plus food that just needs a bowl and a fork and practically begs to be served with crusty bread to mop up all that sauce is always going to be a winner for me 😏

So whether you’re meal-prepping, looking for a family-friendly vegan dinner, or just craving something hearty and wholesome, this aubergine and mung bean stew deserves a spot on your table.

What makes this recipe special:

• Plant-based protein boost from mung beans without relying on soy or tofu.
• Naturally gluten-free and dairy-free.
• One-pot recipe = minimal clean-up.
• Customisable spice levels – like it spicy? Cook a fresh chilli with the onion or add a dash of red pepper flakes while you’re making the sauce
• Perfect for batch cooking.

How to make this mediterranean aubergine and mung bean stew

Step 1: The mung beans DO need to be soaked – for at least 12 hours. Pop them in a bowl and cover with plenty of water the day before you want to cook them.

Step 2: When you’re ready to cook, cut the aubergines in half then score a criss cross pattern across the flesh without cutting all the way through.

Step 3: Heat a drizzle of oil in a large ovenproof pan then put the aubergines in cut side down. Sizzle for a few minutes until the aubergine starts to caramelise. Lift them out onto a plate.

Step 4: Into the pan add another drizzle of oil and the chopped onion. Saute for a few minutes until just starting to caramelise.

Step 5: Add the garlic and cook for a further minute.

Step 6: Add the tinned cherry tomatoes, water, balsamic, sugar, miso, tomato puree, smoked paprika and stock cube and give everything a good mix. Taste and add salt and pepper and turn off the heat.

Step 7: Drain the mung beans then stir those into the pot.

Step 8: Cut the aubergines in half across the width. Then nestle those into the sauce, cut side down.

Step 9: Bake in a preheated oven for 40-45 minutes. The sauce should be thick and the mung beans cooked.

Step 10: Spoon into warmed bowls and scatter with fresh basil and crumbled vegan feta.

Serving suggestions

• Add a dollop of vegan yogurt for extra creaminess.
• Serve with warm, crusty bread or pita.
• Spoon over fluffy rice or couscous.
• Pair with a crisp green salad and baked jacket potato (you can bake the potato right along with the aubergine)

Is this stew meal prep friendly?

Absolutely. It actually tastes even better the next day after the flavors have had time to mingle. Store any leftovers in an airtight container in the fridge for up to 4 days. It’s freezer-friendly too—just skip adding the feta and basil until ready to serve.

Looking for even more vegan easy weeknight meals? Try these:

Golden Rice Pilaf – another simple one pot recipe.

Sweet Potato and Lentil Curry – perfect for batch cooking and meal prep.

Sweetcorn Fritters – also packed with vegan protein.

Easy Tomato Risotto – one pot recipe and a good way to “use up your cupboard”,

Spring Veg Orzo Pasta – keeping the Mediterranean vibes going!

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