Vegan Mung Bean Stew or Munggo Guisado (“moong-goh gee-sah-doh”) is the perfect introductory dish to those who are still learning about Filipino vegan food. It’s suitable for two reasons. First, this hearty dish traditionally has mostly vegetables, making the vegan version still taste highly familiar even to big Filipino meat eaters. Second, it’s packed with protein from the beans and tofu which can address concerns about protein deficiency in the vegan lifestyle.
You can find mung beans at your local Asian grocery stores, local supermarkets, and online. In Filipino cuisine, mung beans are in both savory and sweet dishes. Filipinos put them in sweetened drinks like Halo-halo, and sweetened soups like in Ginataang Munggo, and many more.
It’s nice to know that this protein-rich ingredient could be so versatile in so many dishes. Mung beans are also very affordable so if you’re on a budget and don’t know where to start with the vegan lifestyle, look no further than mung beans.
Thank you so much! Kain na, let’s eat!
- 2 cups mung beans
- 6 cups water
- pinch of salt, plus more
- 3-5 tablespoons cooking oil
- 1 package firm tofu, drained and sliced into cubes
- 3 garlic cloves, peeled, crushed, and minced
- 1 onion, peeled and chopped
- 2 medium tomatoes, chopped
- ¼ kabocha squash, peeled, deseeded and chopped
- ½ cup dried shiitake mushrooms, soaked and reconstituted in hot water for at least 2 minutes
- ¼ cup soy sauce, add more to taste
- 1 bunch spinach or moringga/malunggay leaves, thoroughly washed
- Place mung beans, water, and salt in a pot. Cover and cook over medium heat until mung beans are soft and mushy (about 45 minutes.)
- Meanwhile, heat oil in a pan and fry tofu over high heat until all sides are golden brown. Set aside.
- Using the same pan, lower heat and saute garlic, onions, and tomatoes until soft and mushy.
- Add back the tofu and mix well.
- Once the mung beans are soft and mushy, transfer the sauteed tofu to the pot. Mix well.
- Add kobocha squash and mushroom. Cover and cook until squash has softened, stirring occasionally.
- Season with soy sauce and salt to taste
- Mix in spinach or moringga leaves and put to a boil.
- Turn off heat and serve hot, preferably with rice on the side.
hi there! the videos aren’t appearing on the blog posts where they say they should be. Look forward to them going up!
Really? That’s so strange. It shows up on my end. Btw, not all recipes have videos but this Mung Bean Stew dish should have the video right below the post. I hope that clarifies! Thanks!
Hello!! I was happy to have this recipe but I wish it had given a cooking time for the beans.