Here’s a creamy and delicious Menudong Nagcarlan recipe that is easy to cook, vegan-friendly, and perfect for a healthy family lunch or dinner. This is an easy Filipino vegetable dish that can be served as a main course or side dish.
What is Menudong Nagcarlan?
Menudo is a traditional spicy Mexican soup that is made with cow’s stomach (tripe) in broth with a red chili pepper base. It was said that when the Spaniards colonized Mexico, vegetables were added to this soup and it was introduced to the Philippines via Galleon Trade (Manila – Acapulco, Mexico) by Spanish missionaries who brought this dish to Nagcarlan, Laguna, a province of the Philippines.
This Menudong Nagcarlan, also known as Menudong Tagalog or Menudong Gulay, is a vegan version of the delicious Filipino Menudo recipe. This vegan stew is made with sauteed vegetables such as carrot, potato, chayote, green beans which are packed with lots of nutrients, spices, vegan luncheon meat, vegetable broth, and a creamy sauce made with all-purpose cream and peanut butter, instead of the usual tomato-based sauce.
If you are looking for a creamy and flavorful dish for any occasion, try this easy vegan Filipino Menudo recipe! You can make this simple vegetable dish for a cooking demo and share this with your family or friends. Enjoy!
Health Benefits of Chayote:
- Promotes heart health
- Helps weight management
- Reduces visible signs of aging
- Supports a healthy pregnancy
- Good source of vitamins and trace minerals
- Improves blood sugar control and liver health
Tips and Procedures:
- Slice the vegetables into the same sizes so that they can be equally cooked together.
- You may use evaporated milk if all-purpose cream is unavailable.
- For non-vegans: You may use beef tripe and fish sauce in this recipe.
- Storage: Put the leftover in an airtight container and place it in the refrigerator for 3 to 4 days or store it in the freezer for 3 to 4 months. Reheat before serving.
How to Make Menudong Nagcarlan:
Listed below are all the ingredients you will need:
- vegetable oil
- sweet onion
- garlic cloves
- vegan luncheon meat (I get mine at Sprouts)
- green beans
- vegetarian oyster mushroom sauce
- vegetable broth/water
- crunchy peanut butter
- all-purpose cream
- ground black pepper
In a hot skillet over low heat, add oil and saute onions and sliced garlic for 2 minutes on low heat. Increase the heat to medium then add the diced vegan luncheon meat and cook until brown on all sides:
Add in potatoes, chayote, green beans, carrots, oyster mushroom sauce, and continue sauteing for another 2 minutes. Then, add vegetable broth, peanut butter, and bring the mixture to a boil, then reduce to simmer for 12 minutes on low heat:
Add all-purpose cream, salt, pepper, mix well and continue to simmer for another 2 minutes. Season with salt and ground black pepper to taste:
Transfer to a serving bowl and serve immediately with steamed rice. Yum!
Frequently Asked Questions:
Menudo, which means “little or small pieces”, is a tripe stew seasoned with chili peppers.
It can be served with steamed rice, tortillas, or other breads.
It tastes delicious, creamy, and hearty.
- 2 tablespoons vegetable oil
- ¼ cup sweet onions, thinly sliced
- 3 cloves garlic, sliced
- ½ cup vegan luncheon meat, diced
- 1 cup potatoes, cut into medium cubes
- ½ cup chayote, cut into medium cubes
- ½ cup green beans, chopped
- ½ cup carrots, cut into medium cubes
- 1 tablespoon vegetarian oyster mushroom sauce
- 2 cups vegetable broth or water
- 2 tablespoons chunky peanut butter
- ¼ cup all-purpose cream
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- In a hot skillet over low heat, add oil and saute sliced garlic and onions for 2 minutes on low heat.
- Increase the heat to medium and add the diced vegan luncheon meat and cook until brown on all sides.
- Add in potatoes, chayote, green beans, carrots, oyster mushroom sauce, and continue sauteing for another 2 minutes.
- Add vegetable broth, peanut butter, and bring the mixture to a boil, then reduce to simmer for 12 minutes on low heat.
- Add all-purpose cream, salt, pepper, and mix well and continue to simmer for another 2 minutes.
- Season with salt and ground black pepper to taste.
- Transfer to a serving bowl and serve immediately with steamed rice.