Ginataang Gulay

Try this easy-to-cook, hearty, and delicious Ginaataang Gulay recipe that is made with nutritious vegetables cooked in coconut milk. Serve this with a bowl of warm steamed rice and have a healthy meal!

Love Filipino-style vegetables? Try my Delicious and Easy Ginataang Talong with Malunggay, the classic Laing, or everyone’s favorite Filipino style Chop Suey.

What is Ginataang Gulay?

This Ginataang Gulay (Vegetables in Coconut Milk) is an easy, creamy, and healthy Filipino vegetable recipe that is made with vegan luncheon meat and vegetables cooked in coconut milk. It is loaded with squash, eggplant, green beans, okra, spices, and seasonings which are packed with nutrients and flavor.

You can enjoy this Filipino dish with steamed rice for a vegan lunch or dinner that will sure to hit the spot! Try to re-create this flavorful stir fry vegetable recipe at home and enjoy eating without guilt!

Health Benefits of Green Beans:

• Rich in protein
• Protects gut health 
• Aids in a healthy pregnancy
• Helps improve the heart health 
• A good source of vitamins, and minerals

Tips and Procedures:

• Feel free to add or substitute the vegetables you have on hand in this vegan recipe. You may use green jackfruit, bittermelon, string beans, bok choy, mung beans, and moringa leaves in this recipe.
• You may use the ginataang gulay recipe mix for quick and easy flavoring.
• Put first the vegetables that need to cook longer. You may extend the cooking time if you like your veggies softer.
• You may add minced chili peppers for a hint of spice.
• Use tofu, mushrooms, or any vegan protein substitute of your choice if vegan luncheon meat is not available.
• Alternatively, use soy sauce if oyster mushroom sauce is unavailable.
• For non-vegans: Feel free to add a meat of your choice in this Filipino recipe.
• Storage: Place the leftover in an air-tight container and refrigerate for up to 3 days.

How to Make Ginataang Gulay:

Listed below are all the ingredients you will need:

• vegetable oil
• vegan luncheon meat (find it at Sprouts, that’s where I purchased mine)
• sweet onions
• garlic
• squash
• eggplant
• green beans
• okra
• oyster mushroom sauce 
• vegetable broth
• coconut milk
• salt
• ground black pepper

In a skillet over medium-high heat, add oil and fry the diced luncheon until browned on all sides. Next, move the fried luncheon on the side and saute onions and minced garlic for 30 seconds:

Toss in diced squash, eggplant, green beans, oyster mushroom sauce, and okra and continue sauteing for another 2 minutes. Then, pour the vegetable broth and coconut milk and bring the mixture to a quick boil and reduce to simmer for 15 minutes:

Season with salt and ground black pepper to taste and serve steamed rice:

Enjoy a creamy and flavorful meal!

Frequently Asked Questions: