Ginisang Munggo — My Chunky Vegan Version

This is one of those dishes that’s always been around.

Every Filipino home seems to have its own way of making munggo. Some versions have pork or prawns, some are topped with crispy garlic or chicharron. My mum makes a beautiful slow cooked pork version, full of flavour.

Mine is simpler.

I make it the way I cook most nights — using whatever vegetables I have in the fridge, coconut milk for richness, and greens stirred through right at the end.

It’s not fancy food. But it’s comforting, filling, and always tastes better the next day.

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 A little backstory

Ginisang munggo has long been cooked in Filipino homes, traditionally eaten on Fridays when meat was avoided. It’s humble food. Affordable, filling and adaptable.

No two versions are exactly the same, and that’s the beauty of it.

This is just mine.

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My Chunky Vegan Ginisang Munggo

Ingredients

• 1½ cups dried mung beans, rinsed

• 1 tbsp coconut oil or olive oil

• 1 onion, diced

• 4 garlic cloves, chopped

• 2–3 bay leaves

• 1 large sweet potato (or regular potato), chopped

• 2 carrots, chopped

• 1 tomato, chopped (or 1 tin if that’s what you’ve got)

• A handful of green beans, chopped

• 1 can full-fat coconut milk

• 4–5 cups water (adjust depending on thickness)

• A handful of spinach or (malunggay if you can find some)

• Salt & pepper

• Optional: Season with Fish Sauce, Add chilli flakes or fresh chilli

• Serve with rice