In the dead of winter, there are few things more comforting than a piping hot bowl of soup to warm you up from the inside out. I put ginger in almost everything I eat, especially in the cold seasons, and this soup is no exception. I was looking for a way to use up the surplus of split mung beans I had in my pantry (thanks mom), and this nourishing, spicy ginger mung bean soup came to be.
If you’re new to vegan comfort food, you probably have a burning question about the title of this blog post: How can mac’n’cheese be vegan?! What is this blasphemy? I refuse to acknowledge the possibility. (Can you tell I’ve gotten reactions like this before? hehe)
Calm down, take a breath and stay with me, my friend. The possibilities are endless and wonderful. This Pinterest board lists tons of ways to make vegan mac’n’cheese, including pumpkin, cashews, tofu and even cauliflower. It’s an adventure!