Vegan Ginisang Munggo

🛒 Ingredients

• #Base Ingredients;
• 250g dried green mung beans (munggo), rinsed well
• 1 litre water or vegetable stock
• 150g firm tofu, cubed and lightly pan‑fried (optional)
• 2 cups moringa leaves (malunggay), spinach, or kangkong leaves
• #Aromatics & Vegetables;
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 ripe tomatoes, diced
• 1 small red chilli, sliced (optional, for heat)
• #Seasoning;
• 2 tbsp neutral cooking oil
• 2 tbsp light soy sauce or mushroom sauce
• 1 tsp ground black pepper
• ½ tsp sugar (to balance acidity)
• Salt to taste
• Optional: 1 tsp smoked paprika for extra depth

👩‍🍳 Instructions

1. 1

   Cook the mung beans: Rinse mung beans thoroughly. Place in a pot with water or stock; bring to a boil, then lower heat, cover, and simmer for 30–40 minutes until beans are soft and bursting. Stir occasionally and add more water if needed.

2. 2

   Sauté aromatics: In a separate pan, heat oil over medium heat. Sauté onion until soft, add garlic and cook until fragrant. Stir in tomatoes and cook until they break down into a pulp.

3. 3

   Combine: Pour the sautéed mixture into the pot of cooked mung beans. Add fried tofu if using. Simmer for 5–8 minutes to blend flavours.

4. 4

   Season: Stir in soy sauce, pepper, sugar, and salt. Taste and adjust seasoning as desired.

5. 5

   Add greens: Turn off the heat, then gently stir in moringa or spinach leaves — the residual heat will cook them perfectly while keeping them bright and tender.

6. 6

   Serve: Ladle into bowls and serve hot with plenty of steamed white rice.