All About Beans, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Monggo + Oat-Milk Bread Rolls.

Monggo is a traditional Filipino Mung Bean Stew. It has very few ingredients, which is just one of the things I love about it.

monggo – garnished with coconut cream and fresh coriander

Less is more… so often…  as this dish proves… it’s mellow, comforting and quite delicious.  I decided to accompany it with some fresh, white, oat-milk bread rolls, which has turned out to be a lovely combination.

I love beans, and I’m discovering so many beautiful recipes from around the world….

When it comes to beans, they need a long soak and a slow cook.  Every time.  In the scheme of things, mung beans are small, and therefore very amenable… they only need a 12 hour soak, and will easily cook through in an hour and a half.

mung beans

The bread rolls require just the minimum of effort, and, in total about 90 minutes somewhere warm to prove….

Ideally, Monggo needs Malunggay leaves – also known as leaves of the Moringa Tree, but here in the UK I’ve been unable to find them, and a common alternative is baby leaf spinach.

Traditionally the recipe may or may not contain meat, but I’m interested in a plant-based version of course.  I’ve used carrots and celery to add an extra depth to the stock.

I hope you enjoy….

monggo and bread rolls



Serves 4

Cook’s note: if you begin both the Monggo … (having soaked the beans for 12 hours) ..and the bread rolls at roughly the same time… they will be ready at the same time!  Takes about 2 hours or so, but far less ‘active’ time …(tip: get the bread going first)…



  • 350gms. mung beans (soaked in cold water for about 12 hours)
  • 2 yellow or white onions: approx. 250gms.
  • 5cm. ginger: approx. 75gms.
  • 5 large garlic cloves
  • 125gms. baby leaf spinach
  • 1.5 tsps. coarse ground black pepper
  • 4-5 tbs. tamari or soy sauce,  or 1-2 tsps. salt
  • approx: 1 litre hot vegetable stock
  • 2 carrots
  • 2 sticks celery
  • 400ml. coconut milk
  • 2 tbs. coconut oil

Oat Milk White Bread Rolls:

  • 125gms. strong white bread flour
  • 125gms. plain/all-purpose flour
  • 3 gms. salt
  • approx. 150ml. oat-milk + a little extra for basting
  • 7 gms. quick acting yeast
  • 1/2 tsp. sugar
  • 2 tbs. sesame seeds
  • 1 tsp.olive oil



  • Peel and finely chop onions.
  • Peel and crush garlic cloves.
  • Peel and finely grate ginger.
  • Wash and peel carrots. Leave whole.
  • Wash and cut celery sticks in half.
  • Wash spinach and slice into thin ribbons: approx. 0.5 cm. thick.  Set aside.
  • In a deep-sided casserole, (that has a well-fitting lid), on a medium heat, add 2 tbs. coconut oil.
  • When the oil is hot, add finely chopped onions.
  • Sauté onions gently for 5 mins. so they soften but don’t go brown.
  • Add crushed ginger and grated garlic: sauté 1 min.
  • Add soaked, rinsed mung beans: sauté 3-5 mins.  Avoid burning.
  • Add 750ml. hot vegetable stock ( reserve 250ml.).
  • Add peeled carrots and celery sticks.
  • Bring to the boil, and boil rapidly for 6 mins.
  • Reduce heat to minimum, use a heat diffuser if necessary.
  • Add 400ml. coconut milk, and 1.5 tsps. ground black pepper. Stir to combine.
  • Cover, and simmer very gently: 60 mins.
  • Check every 20 mins. and add a little more vegetable stock as necessary.
  • After 60 mins., when the beans are tender, remove the carrots and celery sticks.
  • Add tamari or soy or salt. Taste as you go.
  • Stir to combine.
  • Taste.  Adjust seasonings accordingly.  I added a little more black pepper.
  • Lay the spinach over the top of the stew and cover.
  • Simmer gently for 10-15 mins. until the spinach has wilted.
  • Stir the spinach into the stew…

…and it’s ready to serve!

Garnish with coconut cream and fresh coriander….


Oat-Milk White Bread Rolls:

  • In a medium-sized bowl, mix flours and salt together.
  • In a small saucepan, warm the oat-milk through gently, until it is tepid.
  • Transfer the oat-milk to a glass jug, add 7gms. yeast and 1/2 tsp. sugar.
  • Leave for 10 mins.
  • When the yeast is bubbling, add to the flour and stir in.
  • Bring everything quickly together to form a dough, adding a little more liquid or flour if necessary. The dough should be neither dry nor sticky….
  • Knead the dough gently for 8 mins. or so.
  • Put the dough in a lightly-greased bowl, cover, and leave in a warm place.
  • The dough should double in size in about 60 mins. depending on ambient warmth.
  • Place the risen dough on a lightly-floured board, and cut into 8 equal pieces.
  • Roll the pieces into balls, and place on a lightly-greased baking tray.
  • Cover, and return it to a warm place for 30 mins.
  • Preheat oven to Gas. Mk. 8 / 230C.
  • When the rolls have increased in size, and are ready to cook, baste them lightly with a 50/50 mix of oat-milk and olive oil, and scatter with sesame seeds.
  • Bake in a hot oven for 10-12 mins. until golden.
  • Remove from oven.

Allow to cool for a few minutes before  serving.


monggo + oat milk bread rolls











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