Vegan mung bean stew in coconut milk

This is a modified version of the Filipino dish ginataang munggo at baboy (pork and mung beans cooked in coconut milk) but it uses way more veggies and it also doesn’t contain any meat in it. This recipe doesn’t have any measurements because I did it all by feel so go with your own personal preferences!

Ingredients

• Mung beans
• Fennel
• Sweet potatoes
• Kale
• Vegan fish sauce
• Seaweed
• Yellow onion
• Vegetable broth
• Rice
• Coconut milk

Cooking

1. Put mung beans in the vegetable broth and a bit of vegan fish sauce.
2. While the mung beans cook, wash and roughly cut up the veggies.
3. Wash and cook the rice on the side as well.
4. When the mung beans are starting to get tender, add all the veggies in. Make sure to keep an eye on the water level the beans will absorb a lot of water. Add water and fish sauce as needed.
5. When the veggies are starting to get tender (specifically the fennel and the sweet potatoes), add the coconut milk in.
6. Add in the chopped up seaweed in as well.
7. Let it cook for a bit longer and check the flavor of the broth. Adjust with more fish sauce, salt, or more seaweed.

Serve with rice and enjoy!