Mushrooms and Mung Bean Soup – Vegan



When I was fourteen years old, Mungo Bean Soup was the first dish I learned how to make. My mom used to make this soup with oxtail – (I never questioned why we ate oxtail…I really wish i did though – whyyyyy?? So gross).

As I mentioned before in a previous post, animal protein has been proven to contribute to diabetes, heart disease, and cancer. Oxtail, in particular, is very high in bad cholesterol and saturated fat which is why I chose to use mushrooms instead.

Mushrooms are delicious –  they are so much healthier and cheaper, too!



For the Mungo Beans;

– 1 pkg mung beans

– 1/2 C diced onions

– 2 cloves garlic (minced)

– 8 to 10 Cups water

– 2 vegetable bouillon cubes

– 1 can coconut milk

– salt and pepper to taste


For the mushrooms;

– 2 Portobello mushrooms

– 5 tbs soy sauce

– 1 tsp minced ginger

– 1 tbs maple syrup

– 1 tsp sesame seed oil



–  Add dry mung beans in a pot with about 8-10 Cups of water.

– Set on high and let it come to a boil.

– Once at a rolling boil, reduce heat to medium low and continue to simmer and stir for about 45 minutes.

– After 45 min, If the beans soaked up too much water, add more water until it’s the consistency you want (some people like it watery – my family likes it a little bit thick).
– 2 cubes of vegetable bouillon, 1/2 Cup diced onions, and 2 cloves garlic minced.

– Cover and simmer for 5 minutes – beans should be open and soft.

– When beans are ready, add your can of coconut milk.

– Add salt and pepper to taste. Stir, cover, and turn off stove.

– Prepare mushrooms.

– Marinate Mushrooms in a mixture of 5 tbs soy sauce, 1 tsp minced ginger, 1 tbs maple syrup, and 1 tsp sesame seed oil for about 30 min.

– In a non-stick skillet. 3-4 min on each side.

That’s it!

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