Vegetarian Monggo (Filipino Mung Bean Stew)

Warm, hearty, and bursting with rich, earthy flavors, this Vegetarian Monggo (Filipino Mung Bean Stew) is a comforting plant-based twist on a beloved Filipino classic. Made with tender mung beans simmered in creamy coconut milk, fragrant aromatics like garlic, onion, and ginger, and nutrient-packed greens such as spinach and optional water spinach, this recipe is a wholesome, protein-rich meal that's perfect for any day of the week. A splash of soy sauce and a vegetarian broth cube elevate the umami flavors, while hints of black pepper add just the right kick. Ready in under an hour, this one-pot wonder pairs beautifully with steamed rice, making it a versatile and satisfying dish for lunch or dinner. Perfect for vegans and vegetarians, or anyone seeking a comforting, nutritious stew inspired by Filipino cuisine!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup mung beans
• 4 cups water
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 medium tomato, diced
• 1 inch piece ginger, sliced
• 1 cup coconut milk
• 3 cups spinach leaves
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 piece broth cube (vegetarian)
• 2 tablespoons soy sauce
• 2 cups water spinach or kangkong (optional)

Directions

Step 1

Rinse the mung beans under cold water to remove any debris. Drain and set aside.

Step 2

In a medium pot, bring 4 cups of water to a boil. Add the mung beans and reduce the heat to a simmer. Cook for about 20-25 minutes, or until the beans are tender. Drain and set aside.

Step 3

In a large pot, heat coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, diced tomato, and sliced ginger to the pot. Cook for another 3-4 minutes, stirring frequently until the tomatoes are soft.

Step 5

Add the cooked mung beans to the pot, and combine well with the sautéed aromatics.

Step 6

Pour in the coconut milk and bring the mixture to a gentle boil.

Step 7

Add the vegetarian broth cube, soy sauce, salt, and pepper. Stir well to dissolve the cube fully and mix the seasonings.

Step 8

Reduce the heat to low and let the stew simmer for about 10 minutes, stirring occasionally.

Step 9

Add the spinach leaves (and water spinach if using), stirring them into the stew. Cook for an additional 5 minutes or until the leaves are wilted and tender.

Step 10

Taste and adjust the seasonings if needed. Serve hot with rice or as desired.

Nutrition Facts

Serving size	(2416.2g)

Amount per serving	% Daily Value*
Calories	877.8

Total Fat 43.4g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 5298.3mg	0%
Total Carbohydrate 100.9g	0%
Dietary Fiber 31.4g	0%
Total Sugars 34.2g
Protein 35.0g	0%

Vitamin D 0IU	0%
Calcium 682.9mg	0%
Iron 15.4mg	0%
Potassium 3669.4mg	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: 41.8%

Protein: 15.0%

Carbs: 43.2%