Vegan Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish tossed into a stir-fry without much ceremony. This recipe treats them as the star, blasted in a screaming-hot skillet until they're golden, charred at the edges, and genuinely crispy in a way that feels almost addictive. The spice blend is the real magic here: cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon come together in a warm, complex Moroccan-inspired rub that blooms in garlic-infused oil right in the pan, coating every sprout in deep, fragrant flavor. A hit of fresh lemon juice at the end cuts through the richness and keeps everything bright, while scallion greens and cilantro add a pop of color and freshness. The whole thing is built entirely from plants — no swaps needed, no hidden animal products to hunt down on a label. The key technique is getting those sprouts bone dry before they hit the pan, because moisture is the enemy of that gorgeous char. Serve it immediately straight from the skillet and watch it disappear.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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