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vegan ginataang monggo with rice

Vegan Ginataang Monggo (Coconut Milk Mung Bean Recipe)

Ginataang monggo stands out as a quintessential Filipino comfort food, distinguished by its unique combination of mung beans gently simmered in rich and seasoned coconut milk.
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Course: Dinner, Entree, lunch, Main Course, Side Dish, Ulam
Cuisine: Filipino
Keyword: coconut milk, coconut milk recipe, Filipino, garbanzo beans, ginataang, monggo, mung bean, vegan, vegan filipino, vegan recipe
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 412kcal

Equipment

  • Large Pot or Dutch Oven with lid
  • mixing spoon

Ingredients

  • 1 cup Mung Beans green or yellow
  • 1 can 14 oz Real, Regular Coconut Milk
  • 1 ½ cup Vegetable Broth
  • 4 cloves garlic finely minced
  • 2 tbsp ginger finely minced or julienned
  • 2 pieces Bay Leaves
  • 5 pieces Sichuan Red Dry Peppers optional for spicey; leave whole
  • 1 tbsp vegan fish sauce or use 1 tsp of salt to taste; or regular fish sauce
  • 3 bunches Baby Boy Choy or greens like Spinach
  • 1 tbsp Oil to saute the garlic and ginger
  • Salt and Pepper adjusted to taste for seasoning and enhancing the natural flavors of the dish.
  • ½ cup Scallions thin sliced

Instructions

  • Soaking mung beans for this coconut milk mung bean recipe is not required, but will lessen cook time if you wish to do so. If you soak them, soak them for 8 hours. Otherwise, skip this step.
  • Heat a large pot over medium heat and add a touch of oil. Sauté the finely minced garlic, ginger, add the bay leaves, and the peppers, sautéing until the mixture becomes aromatic.
    4 cloves garlic, 2 tbsp ginger, 2 pieces Bay Leaves, 1 tbsp Oil, 5 pieces Sichuan Red Dry Peppers
    saute the garlic ginger and peppers
  • Add the coconut milk, vegetable broth, and vegan fish sauce.
    1 can 14 oz Real, Regular Coconut Milk, 1 ½ cup Vegetable Broth, 1 tbsp vegan fish sauce
  • Add the mung beans and stir well.
    1 cup Mung Beans
    add mung bean to coconut milk
  • Cover, over low heat, for 45 minutes and add time as needed. Stir occasionally.
    Check that the mung beans are fully cooked and tender.
  • Add in the bok choy or greens. Season the dish with salt and pepper.
    3 bunches Baby Boy Choy, Salt and Pepper
  • Once the greens are wilted, remove from the heat.
    ½ cup Scallions
    making vegan ginataang monggo with bok choy
  • Serve and enjoy ginataang monggo with lots of thin sliced scallions sprinkled all over the top.
    vegan ginataang monggo in bowl

Notes

  • Soak the mung beans overnight for a faster cook time, although it is not ncessary.
  • While the traditional recipe emphasizes pork, don't hesitate to tailor the dish to your dietary needs or flavor preferences with additional ingredients such as tofu, added vegetables, or mushrooms like Shiitake mushrooms.
  • Lightly sautéing the garlic, ginger, and spices is essential to flavor the coconut milk.

Nutrition

Nutrition Facts
Vegan Ginataang Monggo (Coconut Milk Mung Bean Recipe)
Amount per Serving
Calories
412
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
374
mg
16
%
Potassium
 
884
mg
25
%
Carbohydrates
 
38
g
13
%
Fiber
 
9
g
38
%
Sugar
 
4
g
4
%
Protein
 
15
g
30
%
Vitamin A
 
278
IU
6
%
Vitamin C
 
5
mg
6
%
Calcium
 
96
mg
10
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.