Vegan Monggo (Filipino Mung Bean Stew)

Savor the hearty and comforting flavors of Vegan Monggo, a plant-based twist on the classic Filipino mung bean stew. This recipe blends tender mung beans with creamy coconut milk, vibrant spinach, and velvety eggplant for a truly satisfying meal. Infused with the aromatic richness of sautéed garlic, onions, and tomatoes, this vegan stew is elevated by a hint of soy sauce and the tangy brightness of fresh lemon juice. Perfectly hearty yet light, this one-pot dish is not only nutritious and high in protein but also easy to prepare, making it ideal for busy weeknights. Serve it on its own, over steamed rice, or alongside crusty bread for a soul-warming meal that’s both traditional and deliciously modern. Keywords: Vegan Monggo, Filipino mung bean stew, mung bean recipe, vegan Filipino dish, hearty plant-based stew.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dried mung beans
• 4 cups water
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium tomato, chopped
• 2 cups vegan vegetable broth
• 1 cup coconut milk
• 2 cups spinach leaves, washed
• 1 large eggplant, cubed
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons lemon juice

Directions

Step 1

Rinse the mung beans under cold water until the water runs clear. Drain well.

Step 2

In a medium pot, add the mung beans and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook uncovered for about 20-25 minutes or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged. Drain and set aside.

Step 3

While the beans are cooking, heat coconut oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and chopped tomato to the pan with the onions and cook for another 3 minutes, stirring frequently to prevent burning.

Step 5

Add the cubed eggplant to the pan and cook for an additional 5 minutes, until the eggplant starts to soften.

Step 6

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Step 7

Add the cooked mung beans to the pan, then stir in the coconut milk, soy sauce, salt, and black pepper. Allow the stew to simmer for another 10 minutes, stirring occasionally.

Step 8

Add the spinach leaves to the stew and cook for an additional 2-3 minutes, or until the spinach is wilted.

Step 9

Stir in the lemon juice just before serving.

Step 10

Serve hot, optionally over steamed rice or with crusty bread on the side.

Nutrition Facts

Serving size	(2439.2g)

Amount per serving	% Daily Value*
Calories	1219.7

Total Fat 31.8g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4801.0mg	0%
Total Carbohydrate 186.3g	0%
Dietary Fiber 43.7g	0%
Total Sugars 44.8g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 548.7mg	0%
Iron 18.8mg	0%
Potassium 4552.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 18.8%

Carbs: 58.7%