Vegan Ginisang Monggo
No Meat Braised Mung Beans
Ginisang Monggo is usually eaten on a friday and according to Yummy.ph “this custom stems from the Philippines’ predominantly Catholic population, which refrains from eating meat during Friday every Lenten season. Catholics typically abstain from meat as a form of sacrifice, and monggo was a favorite substitute.” They also said that “This theory dates back to the time of the Spanish occupation when Filipinos were taught by Spanish friars that it was forbidden to eat meat during Friday. Pork, especially, was avoided.”
Monggo has evolved since then and now there are many variations to this dish, including vegan variations like this one.
Mung beans is an inexpensive ingredient and a nutritious one too! I love making this dish for the family especially during the cold season. It’s versatile and you can make it vegan or with meat or seafood.
This recipe is quick and easy version that anyone can make. With the growing community of Vegans, this is a great addition to their recipe gallery. Filipino food can be vegan too!
Ingredients
Toppings
Instructions
In a small or medium size cooking pot, heat some oil. Sauté onions for a minute, followed by garlic for another minute and lastly some ginger for another minute.
Next, drain the water off your mung beans, add them to the pot with onions and generously add some water. Season with salt, vegan seasoning and pepper. Place the lid on and bring it to a boil. Once boiled, turn the heat to low and simmer for 15 minutes. Mix it every so often and if it dries out, pour a little more water until the beans are soft when squashed and there is less water but not dry.
Serve on its own or with Fried Tofu or Adobo Pak choi.
Nutrition Per Serving
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