My yummy Healthy Bulalo recipe is a plant-based twist on the beloved Filipino comfort soup, known for its rich, savory broth and hearty vegetables without all the cholesterol. It also includes lemongrass stalk which makes it healthy and delicious!
Want some dessert after this? Give my Sweet Potato Turon, Filipino Macaroni Salad, and Chiffon Cake recipes a try!
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Bulalo is especially popular during the cooler months in the Philippines, such as the rainy season or the "ber months" (September to December) when families crave warm, comforting dishes.
While not traditionally tied to specific holidays, it is a common choice for festive gatherings, reunions, or Sunday family lunches due to its hearty and shareable nature.
What is Vegan Bulalo?
Bulalo is a beloved Filipino soup originating from the Batangas and Cavite regions, traditionally made with beef shank and bone marrow.
Known for its rich broth, and tender beef, and may contain hearty ingredients like egg, celery, ginger, and whole black peppercorns, this vegetable soup is often enjoyed as a comforting meal during cooler weather or special family gatherings. The dish reflects the Filipino love for sharing warm, flavorful meals, often served with rice.
As plant-based Filipino dishes gain popularity, this cooking pot has emerged to cater to health-conscious and environmentally mindful eaters. This modern adaptation celebrates Filipino culinary heritage while embracing global trends in mindful eating.
Health Benefits of Lemongrass Stalk
- Low in carbohydrates: Lemongrass is a great addition for those monitoring their carb intake.
- Healthy fats: Contains monounsaturated fat and polyunsaturated fat, contributing to heart health.
- Rich in fiber: Aids digestion and helps maintain a healthy gut.
- Minerals: Provides potassium, and calcium, and is low in sodium, making it a heart-friendly option.
- Vitamin C: High in vitamin C, which boosts the immune system.
Substitutions
- Fresh Shiitake Mushrooms - Substitute with portobello mushrooms, cremini mushrooms, or dried shiitake (reconstituted in warm water).
- King Oyster Mushroom - Replace with button mushrooms, enoki mushrooms, or more shiitake mushrooms.
- Saging Saba - Use unripe plantains, sweet potatoes, or taro for a similar starchy component.
- Black Peppercorns - Replace with ground black pepper or whole white peppercorns.
- Vegan Patis - Replace with soy sauce, tamari, or coconut aminos for a savory alternative.
Variations
- High-Protein - Add tofu, tempeh, or cooked chickpeas to the broth for extra protein. Replace saging saba with lentils for a hearty, protein-rich addition.
- Spicy - Incorporate additional red chilies, chili oil, or a dash of cayenne for an extra kick. Garnish with chili flakes for a spicy finish.
- Creamy - Add a splash of coconut milk or cashew cream to the broth for a rich and creamy texture. This variation works well with the earthy flavors of mushrooms.
Storage
- Refrigerator: Store this vegan bulalo soup in an airtight container in the refrigerator for up to 3 days. For best results, keep the broth and vegetables separate to maintain their texture. Reheat on the stovetop or in the microwave before serving.
- Freezer: Freeze the broth and vegetables (except for the cabbage and leeks, which may turn mushy) in a freezer-safe container for up to 2 months. Add fresh cabbage and leeks when reheating for a fresher taste. Thaw overnight in the refrigerator before reheating.
- Reheating: When reheating, simmer on low heat to preserve the flavors and textures. Add a splash of water or broth if it has thickened during storage.
- Freshness Check: Always check for any sour smell, discoloration, or change in texture before consuming leftovers to ensure freshness.
Ingredients
Listed below are all the ingredients you will need:
- shiitake mushrooms
- king oyster mushrooms
- red onions
- saging saba (plantains)
- black peppercorns
- lemongrass stalk
- vegan patis (fish sauce)
- sweet corn cob
- chayote
- vegetable broth
- head cabbage
- onion leeks
- red chilies
- salt
See recipe card for quantities.
Instructions
In a large pot, combine the sliced red onion, black peppercorns, saging saba, lemongrass, vegan patis, sliced corn, chayote, and vegetable broth.
Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for 5 minutes.
Add the shiitake and king oyster mushrooms to the pot. Continue simmering for another 5 minutes.
Stir in the cabbage slices and onion leeks. Let the soup simmer for an additional 2 minutes until the vegetables are tender.
Season with salt to taste. Sprinkle with chopped red chilies for a hint of spice.
Serve hot in a bowl with jasmine rice or brown rice on the side!
Hint: You can remove the chopped chilies for a milder flavor, letting the savory broth and vegetables stand out.
⭐ Top Tip
Adding potato marbles and sliced carrots to your vegan bulalo not only enhances the dish with vibrant colors but also adds a delightful sweetness and satisfying texture.
These simple additions make the soup even more hearty and visually appealing, perfect for sharing with family and friends.
FAQ
More Recipes
Wanna have something sweet with your dish? Here are a few suggestions:
Healthy Bulalo Recipe
Ingredients
- ½ pound shiitake mushrooms fresh
- 1-2 king oyster mushrooms
- 2 red onions peeled and quartered
- 1-2 saging saba plantains, quartered
- 2 teaspoons black peppercorns
- 1 lemongrass stalk trimmed and bruised
- ⅛ cup vegan patis fish sauce
- 1 sweet corn cob sliced into 3-6 ribs
- 4 ounces chayote peeled and sliced
- 6 cups vegetable broth
- ¼ head cabbage sliced
- 2 stalks onion leeks chopped
- 2 teaspoons chopped red chilies
- salt to taste
Instructions
Prepare the Base:
- In a pot, combine the sliced red onion, black peppercorns, saging saba, lemongrass, vegan patis, sliced corn, chayote, and vegetable broth.
Simmer the Base:
- Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for 5 minutes.
Add the Mushrooms:
- Add the shiitake and king oyster mushrooms to the pot. Continue simmering for another 5 minutes.
Add the Greens:
- Stir in the cabbage slices and onion leeks. Let the soup simmer for an additional 2 minutes until the vegetables are tender.
Season and Garnish:
- Season with salt to taste. Sprinkle with chopped red chilies for a hint of spice.
Serve:
- Serve hot with jasmine rice or brown rice on the side.
Watch The Recipe Video!
Jacob L says
Lainey, this looks amazing, I've never thought of adding plantains, excited to give it a try.
Ani says
Beautiful pictures! Can’t wait to give the recipe a try. Thank you, Lainey!
Julius says
Another Great recipe! thank you 😊
Aira says
Love how this Healthy Bulalo Recipe keeps all the comforting flavors while making it lighter and healthier—so easy to follow too!
Sweet says
Ohhh! Another yummy! Gonna make this for meal time ^_^
Mae says
Thanks for sharing a plant-based version of this Filipino-favorite bulalo soup. I love your healthy recipes. Keep them coming please! 🙂
Sheen says
Love this recipe so much!!
Claire M says
Next star recipe on our celebrations ;D
Dimple says
I've been waiting for this recipe! Thanks Simply Bakings.