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How to Make Salabat

How to Make Salabat

· 6 Comments

Learn how to make Salabat at home for an immune-boosting drink made with fresh ginger and turmeric roots. This easy and healthy Filipino recipe soothes sore throats and provides comfort, especially during cold and flu seasons. Try this delicious, 5-ingredient drink today!

Looking for more easy health-boosting recipes? Check out my Calamansi Juice, Malunggay Pineapple Smoothie, and Elderberry Syrup Recipe!

salabat in a glass teapot and cups beside fresh ginger and turmeric roots on a white surface
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What is Salabat?

Salabat is a traditional Filipino ginger tea that is known for its relaxing and amazing health benefits. It is commonly made by boiling ginger slices in water, occasionally with a mixture of honey, lemon, or other spices to increase the flavor and therapeutic effects. Its main ingredient, fresh ginger root, is popular for its warm, spicy flavor and medicinal properties.

In this recipe, I used fresh ginger and turmeric roots boiled in water, with honey to sweeten the tea, and a hint of cinnamon powder. This herbal tea is often taken to soothe sore throats, digestive problems, and boost the immune system, making it a popular natural home remedy, particularly during the cold and flu season.

Would you like to taste and experience the warmth of this Filipino salabat? Just continue reading and follow our simple step-by-step instructions here to prepare this fresh ginger tea. Enjoy a warm, health-boosting cup of salabat at home today!

fresh ginger and turmeric roots, salabat tea in cups and glass teapot on a white surface with blue-striped cloth

Health Benefits of Salabat

  • Helps relieve menstrual cramps.
  • Boosts the body's immune system.
  • Rich with anti-inflammatory effects.
  • Loaded with antioxidant properties.
  • Helps improve the respiratory system.
  • Improves blood circulation in the body.
Salabat tea in a glass teapot, ginger, and turmeric roots on a white table

Variations

  • Zesty Salabat: add a squeeze of calamansi, lime, or lemon juice for a zesty flavor.
  • Mint Salabat: stir in some fresh mint leaves while boiling to add a refreshing flavor and to aid digestion.
  • Spiced Salabat: combine a few cloves, cardamom pods, and star anise with ginger in the boiling water for those who prefer a rich, aromatic tea.

Substitutions

  • If you don't have honey at home, you can use coconut sugar or brown sugar to sweeten the salabat.
  • Some do not have easy access to fresh ginger or turmeric so feel free to use the powdered ginger and turmeric.

Storage Tips

  • Allow salabat to cool to room temperature before storing it in an airtight container.
  • Refrigerate it for up to 3-4 days to maintain freshness and flavor.
pouring warm salabat on the two cups from a glass teapot

Ingredients

These are the ingredients that you will need:

ingredients for salabat recipe

Instructions

In a pot over high heat, bring to a boil 5 cups of water:

boiling water in a pot

In a mortar and pestle, smash ginger and turmeric:

pounding ginger and turmeric roots using mortar and pestle

Then add it to the boiling water and cook for 5-7 minutes:

boiling salabat in a pot

This is how the salabat will look like after boiling it:

freshly cooked salabat in a pot

Next, strain and transfer to a teapot or your preferred container. Also, feel free to not strain and directly transfer to your choice of container:

delicious and comforting salabat on cups with fresh ginger and turmeric roots

Salabat is best served hot. Enjoy a healthy drink!

Top Tip

For a stronger ginger and turmeric flavor, steep them for a longer time.

FAQ

More Drink Recipes

Here are more heartwarming drink recipes you can try:

warm salabat on cups with fresh gingers
5 from 3 votes
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How to Make Salabat

Here's a fresh, soothing, and easy-to-make homemade ginger turmeric tea that gives you a lot of health benefits and a comforting warmth during the cold season! Check out this easy Filipino drink recipe and learn how to make salabat at home!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Drinks
Cuisine: Filipino
Keyword: Ginger Turmeric Salabat Tea
Servings: 4 people
Calories: 35kcal
Author: Lainey

Ingredients

  • 5 cups water
  • 2 (1-inch) ginger peeled
  • ¼ inch fresh turmeric
  • 2 tablespoons honey
  • ¼ teaspoon cinnamon powder

Instructions

  • In a pot over high heat, bring to a boil 5 cups of water.
  • In a mortar and pestle, smash ginger and turmeric, then add it to the boiling water and cook for 5-7 minutes.
  • Next, strain and transfer to a teapot or your preferred container. Also, feel free to not strain and directly transfer to your choice of container.
  • Best served hot.
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Serving: 1cupCalories: 35kcalCarbohydrates: 9gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 16mgPotassium: 21mgFiber: 0.2gSugar: 9gVitamin A: 0.4IUVitamin C: 0.2mgCalcium: 11mgIron: 0.1mg
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Hi Simply Bakers! How are you doing?

I hope everything is alright on your end! 🙂

In light of what's happening in this world, I thought it would be very beneficial to share this heartwarming Salabat Tea, also known as Ginger Turmeric Tea.

Growing up, whenever I felt like I was coming down with a cold, sore throat, or flu, my grandma always made me Salabat Tea.  It was very comforting and I always felt better after.

In fact, I remember my grandma telling me stories of how the ginger tea helped heal people overnight! Not entirely sure how true that is, but it's nice to know! 😀

So I decided to do some research and share with you what the internet says about salabat and the important 2 ingredients of the recipe: Ginger & Turmeric

Healthy Isaw Recipe

· 5 Comments

Looking for an afternoon snack? Try my Vegetable Lumpiang Shanghai, my Filipino Empanada, or my Skewered Tempeh Marinade.

warm, grilled vegan isaw on a leaf
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What is oyster mushrooms?

Oyster mushrooms are a type of edible fungus known for their delicate flavor and texture. They typically have a fan-like or oyster-shaped cap, which can range in color from white to brown. Oyster mushrooms are commonly used in cooking due to their versatility and ability to absorb flavors from other ingredients. They are often sautéed, grilled, or used in stir-fries, soups, and other dishes as a meat substitute for their savory taste and meaty texture.

I have many Filipino friends tell me it's difficult to have a plant-based diet as a Filipino since the majority of the dishes are meat-based.  Thankfully in this day of age, it's actually much easier to become plant-based due to all the ingredients that are offered in the market.

The star ingredient for this recipe is oyster mushrooms which have been around a long time, but I've been seeing it a lot of recipes in the past 3 years.

When looking at the final dish, it honestly scared me because it looked like the real thing!

delicious grilled vegan isaw on a plate

Cooking Tips

  • Marinate your vegan isaw ingredients for at least 30 minutes, or preferably overnight, to allow the flavors to soak.
  • If there is too much sticking on the grill, you can brush some olive oil to it before placing the oyster isaw to grill.

Substitution

  • If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes
  • If you do not have coconut oil to add to the marinade, you can use any type of neutral oil.
  • Coconut Vinegar: If you don't have coconut vinegar, you can substitute it with rice vinegar, apple cider vinegar, or white vinegar. Each will lend a slightly different flavor profile to the marinade.
  • Soy Sauce: Tamari or liquid aminos can be used as a substitute for soy sauce. If you're looking for a soy-free option, you can use coconut aminos or a soy sauce alternative made from ingredients like mushrooms or vegetables.
  • Coconut Oil: Any neutral-tasting oil like canola oil, vegetable oil, or grapeseed oil can be used as a substitute for coconut oil in the marinade.
  • Brown Sugar: You can use white sugar, coconut sugar, maple syrup, or agave nectar as a substitute for brown sugar in the marinade. Adjust the quantity based on your preferred level of sweetness.
  • Garlic and Onion: If you're out of fresh garlic or onion, you can use garlic powder or onion powder as a substitute in the marinade. Alternatively, you can use minced shallots for a similar flavor profile.
  • Chili Powder: If you don't have chili powder, you can use red pepper flakes, cayenne pepper, paprika, or a combination of these spices to add heat to the marinade.
delicious grilled vegan isaw on a plate

Variations

  • If you don't want to grill the isaw, feel free to fry it. It won't have the authentic smokey flavor, but it will still be delicious 
  • Do you love sweet and spicy isaw?  Feel free to add more sugar and chili to the marinade.
  • Add a couple of bay leaves in the sauce mixture to give a more aromatic flavor.
  • Use peppercorn (whole pepper corn) instead of peppers
  • Enjoy Isaw with banana ketchup instead of using a spiced dip

Storage

  • Cooling: Allow the vegan isaw to cool completely at room temperature before storing.
  • Packaging: Transfer the vegan isaw to an airtight container or resealable plastic bag and store in the fridge.
  • Use Within: Consume the vegan isaw within 3 to 5 days for optimal freshness and flavor.
  • Reheating (if needed): If you wish to reheat the vegan isaw, do so gently to avoid drying it out. You can warm it in the microwave or on the stovetop with a little oil until heated through.
delicious and warm vegan isaw on a leaf

Ingredients

These are the ingredients that you will need:

Marinade:

For the Isaw:

ingredients for vegan isaw

Instructions

To Prepare the Mushroom Marinade:

First, slice the oyster mushroom into smaller pieces and add it in a bowl.

Into the same bowl, add all the marinade ingredients: garlic, onion, vinegar, soy sauce, brown sugar, salt, pepper, ketchup, annatto powder and mix.  

adding ketchup to the oyster mushrooms and spices

Allow it to marinate for at least 30 minutes to 1 hour or until the mushrooms absorb most of the soy sauce mixture.

Isaw marinating

Next thread the marinated oyster mushrooms strips in an intestine like pattern and set aside. You can make at about 4 - 6  sticks with this recipe.  

ready to grill vegan isaw

To the remaining marinade mixture, add coconut oil and mix until combined:

mixing the marinade with coconut oil

To Grill:

Grill the Isaw using hot charcoal, brushing it with the leftover marinade for approximately 5-10 minutes or until it turns dark brown. Place Isaw on a grill and grill Isaw until all sides are dark brownish/reddish**:

basting the vegan isaw with marinade

Make sure to grill it evenly on both sides and always check if any side is burned:

delicious vegan oyster mushrooms on a grill

Best served with hot rice and vinegar sauce (sinamak):

freshly grilled vegan isaw on a leaf

Filipinos love grilled isaw any time of the day, especially for lunch and dinner.

Looking for another popular street food dish? Try my Fried Fish Balls (plant base).

Frequently Asked Questions

These Filipino dishes go well with Vegan Isaw:

Grilled isaw skewered on a bed of vibrant lettuce leaves, a wholesome twist on a Filipino street food classic.
5 from 1 vote
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Healthy Isaw Recipe

Take a bite of this light, savory, and nutritious Filipino Vegan Isaw that is totally fat-free and cholesterol free.
Prep Time1 hour 15 minutes
Cook Time10 minutes
Total Time1 hour 25 minutes
Course: Appetizer
Cuisine: Filipino
Servings: 3 servings
Calories: 219kcal
Author: Lainey

Equipment

  • 4-6 bamboo skewers

Ingredients

Marinade:

  • 4-5 cloves garlic crushed and minced
  • 1 small red onion minced
  • 2 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 200 grams tomato ketchup
  • 1 tablespoon annatto powder

For the Isaw:

  • 250 grams oyster mushrooms
  • 2 tablespoon coconut oil

Instructions

  • Slice the oyster mushroom into strips and add it in a bowl.
  • Into the same bowl, add all the marinade ingredients and allow it to marinate for at least 30 minutes to 1 hour or until the mushrooms absorb most of the sauce.
  • Thread the marinated oyster mushrooms strips in an intestine like pattern and set aside. You can make at about 4 - 6  sticks. 
  • To the remaining marinade mixture, add coconut oil and mix until combined.

To Grill:

  • Grill the Isaw, brushing it with the leftover marinade for approximately 5-10 minutes or until it turns dark brown. Place Isaw on a grill and grill Isaw until all sides are dark brownish/redish**. 
  • Best served with hot rice and vinegar sauce (sinamak).
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Notes

**brushing it regularly will speed the process of grilling isaw oyster barbecue because of the oil in the sauce.
Serving: 1gCalories: 219kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 1734mgPotassium: 596mgFiber: 3gSugar: 23gVitamin A: 384IUVitamin C: 5mgCalcium: 33mgIron: 2mg
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While this recipe may not be the traditional isaw, my aim was to create a healthier version while preserving its authentic flavor. I am a huge fan of Filipino food and I take pleasure in introducing alternative ways to enjoy these dishes.

While working on this recipe, fond memories flood back of strolling the vibrant streets of the Philippines, where vendors tantalize passersby with an array of street food delights. 😋

I hope you enjoy the recipe!

Refreshing Melon Juice Recipe

· 2 Comments

This refreshing Cantaloupe Melon Juice Recipe is a quick and easy recipe that will cool you down on a warm, sunny day,- and it's only using 4 ingredients with Cantaloupe being the featured ingredient.

Looking for more refreshing juice? Try my Sweet Potato Juice or my Refreshing Calamansi Juice.

delicious and fresh cantaloupe melon in 2 glasses
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What is Filipino Cantaloupe Melon Juice?

Filipino cantaloupe melon juice, also known as "melon juice" or "cantaloupe shake," became a favorite beverage in the Philippines, especially during hot summer months. It's commonly sold by street vendors and in local eateries as a cooling and hydrating drink.

Over time, variations of cantaloupe melon juice emerged, with some recipes incorporating additional ingredients like milk, sugar syrup, or ice cream to enhance its flavor and texture. Today, Filipino cantaloupe melon juice remains a beloved and iconic refreshment enjoyed by many Filipinos and visitors alike.

Health Benefits of Cantaloupe Juice

  • Has loads of anti-oxidants that prevent damage in the cells
  • It is high water content that is good in reversing dehydration
  • Has a great amount of vitamin C
  • Promotes good eyesight because of its lutein and zeaxanthin content

Top Tips

  • Choose Ripe Melons: Select ripe and sweet melons for the best flavor in your juice.
  • Prep Melons Properly: Wash melons thoroughly before cutting. Remove seeds and rind, then chop into manageable pieces for blending.
yummy cantaloupe juice in 2 glasses

Substitutions

  • Melon Variety: You can use different types of melons such as honeydew melon, watermelon, or mix multiple varieties for a unique flavor.
  • If you don't have a melon scrapper on hand, you can easily use a fork to shred and remove the flesh of the melon.
  • Sweeteners: Instead of sugar, try using honey, agave nectar, or maple syrup for natural sweetness.
  • Sparkling Water: For a fizzy twist, substitute still water with sparkling water.
  • Coconut Water: Use coconut water instead of regular water for a tropical touch.
  • Ginger: Add grated ginger for a spicy kick and added freshness.

Variations

  • Ice Cubes: If you prefer a colder drink, use frozen melon chunks instead of ice cubes to avoid dilution.
  • Add some lemon juice, lime juice or calamansi juice to the cantaloupe juice and sweeten to taste.
  • Herbal Infusion: Infuse the juice with fresh herbs like basil, or fresh mint for an aromatic twist.
  • Cucumber Coolness: Include sliced cucumber for a cool and hydrating effect.
  • Fizzy Fusion: Top the juice with sparkling water or soda for a bubbly and refreshing beverage.

Storage

  • Refrigeration: Store freshly made melon juice in a sealed container or pitcher in the refrigerator. It's best to consume it within 1-2 days for optimal freshness and flavor.
  • Avoid Exposure: Keep the juice away from direct sunlight and heat sources to prevent it from spoiling quickly.
  • Use Air-Tight Containers: Use air-tight containers or bottles to store the juice, minimizing air exposure and preserving its nutrients.
  • Keep Cold: If serving the juice chilled, you can add ice cubes or chill the container in the fridge before pouring.
  • Freezing: While melon juice is best consumed fresh, you can freeze it in ice cube trays to use later as flavorful additions to smoothies or other beverages.
fresh cantaloupe juice in 2 glasses and a pitcher

Ingredients

These are the ingredients that you will need:

  • ripe cantaloupe 
  • granulated sugar
  • ice cubes
  • cold water
cantaloupe juice ingredients and tools

Instructions

Wash and cut cantaloupe in half, then remove seeds. Using a scraper, remove the meat into a bowl and set aside:

shredding the cantaloupe flesh and placing into a bowl

In a pitcher, add water, sugar and mix until combined. Check if the sweetness is right and feel free to add additional sugar for preferred taste:

adding sugar to the water for the cantaloupe juice

Next, add cantaloupe meat and mix until well combined. ( The color will turn orange ):

cantaloupe juice in a pitcher

Add ice cubes or store in the refrigerator:

pouring cantaloupe juice in a glass

Cantaloupe juice, as with other fruit juices, is best served cold. Take some shredded fresh cantaloupe and place in each glass:

adding cantaloupe fresh bits to the juice

Cantaloupe juice is always a staple for Filipinos every summer or each time the cantaloupe bears fruit.

Your family will love this refreshing and natural juice!

yummy cantaloupe juice in 2 glasses and a pitcher

Frequently Asked Questions

Delicious smoothie recipes:

cantaloupe melon juice in a glass cup
5 from 1 vote
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Refreshing Melon Juice Recipe

Satisfy your thirst with the tantalizing Cantaloupe Melon Juice—its gentle sweetness and addictive taste crafted from just 4 ingredients make it an irresistible treat!
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Drinks
Cuisine: Filipino
Keyword: Cantaloupe Juice
Servings: 6 cups
Calories: 63kcal
Author: Lainey

Equipment

  • Melon Scraper

Ingredients

  • 1 ripe cantaloupe
  • ¼ cup granulated sugar
  • 1 cup ice cubes
  • 2 cups cold water (if serving immediately.)

Instructions

  • Wash and cut cantaloupe in half, then remove seeds. 
  • Using a melon scraper, remove the meat into a bowl and set aside.
  • In a pitcher, add water, and sugar and mix until combined. Check if the sweetness is right then feel free to add additional sugar for preferred taste.
  • Next, add cantaloupe meat and mix until well combined. (The color will turn orange.)
  • If you're serving the juice immediately, add ice cubes and serve. However, if you plan to serve it later, it's best to wait and add the ice cubes just before serving.
  • Best served cold.
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Serving: 1gCalories: 63kcalCarbohydrates: 16gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.003gSodium: 34mgPotassium: 145mgFiber: 1gSugar: 16gVitamin A: 3111IUVitamin C: 10mgCalcium: 12mgIron: 0.4mg
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Vegan Corned Beef Hash

· 7 Comments

The classic Vegan Corned Beef Hash is an easy breakfast meal made with onions, potatoes, and vegetarian meat that’s flavored like traditional Filipino corned beef!

If you love beef recipes like this, my amazing Vegan Mongolian Beef, Vegan Bistek and Vegan Bopis would be great for a try!

delicious vegan corned beef in a white bowl
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What is Vegan Corned Beef Hash?

The origins of easy Vegan Corned Beef Hash trace back to the 14th century when "hash" (from the French word hacher, meaning "to chop") became a way to use leftover meats, vegetable broth and potatoes.

However, corn beef hash as a staple gained popularity in the United States during and after World War II due to its affordability and long shelf life in grocery stores, often made with canned corned beef.

In the vegan adaptation, the history of Corned Beef Hash intersects with the rise of meat alternative or plant-based cooking in the 20th and 21st centuries. As more people embraced vegetarianism and veganism for ethical, environmental, and health reasons, plant-based versions of comfort foods, including Corned Beef Hash, became popular.

tasty vegan corned beef hash with sliced tomatoes and rice

Substitutions

  • Oil - use vegan butter, coconut oil, or avocado oil.
  • Spiced Vegetarian Ground Meat - vegan meat substitute with crumbled tempeh, jackfruit, tofu, or lentils seasoned with similar spices.
  • Alura Red / Annatto Powder - Use paprika or turmeric for color.
  • Coriander Powder - use ground cumin instead of coriander seeds.
  • Mexican Saffron Spice - replace with turmeric or omit if unavailable.

Storage

  • Fridge - Store in an airtight container and refrigerate for up to 3-4 days or transfer to a freezer-safe container or bag and freeze for up to 2 months.
  • Reheating - Reheat in a medium-sized pot over medium heat until warmed through for best texture. Alternatively, use a microwave for convenience.
  • Freshness Check - Ensure no off-smells or discoloration before consuming, especially if stored for several days.
head shot of the delicious vegan corned beef hash

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

  • oil
  • garlic
  • white onion
  • vegetarian ground meat
  • Alura red or 1 tablespoon Annatto powder
  • coriander powder
  • cinnamon
  • Mexican Saffron spice
  • pepper
  • salt
  • potatoes

See recipe card for quantities.

all ingredients in separate containers

Instructions

In a pan over medium high heat, preheat oil and add garlic, onions and sauté until translucent.

sauteing garlic and onions for vegan corned beef hash

Add vegetarian ground meat and potatoes, and mix until combined. Then spread them out evenly over the pan and cover with a lid until potatoes are soft when pricked using a fork.

adding vegetarian meat and potatoes

Mix thoroughly.

delicious mix of veggie meat and potatoes in a pan

Add salt.

adding salt to the vegan corned hash

Then add the coriander powder.

adding coriander powder

Then add pepper.

adding pepper

Then, the cinnamon powder.

adding cinnamon powder

Next, add Allura red or annatto powder and saffron spice.

adding saffron spice

Mix thoroughly until all the spices are well incorporated.

delicious vegan corned beef hash in a pan

Best served with steamed rice!

delicious vegan corned beef hash with sliced tomatoes and garlic rice

Hint: if you are a cheese lover, complete your delicious experience by grating some vegan cheese on top of the vegan corned beef hash before serving!

FAQ

More Filipino Breakfast Recipes:

Rice and beef hash on a white dish
5 from 1 vote
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Vegan Corned Beef Hash

Vegan Corned Beef Hash is a delicious, salty, savory breakfast dish that is one of my Filipino favorites - it is fiber-rich, and so hearty and filling since it is loaded with potatoes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Main Course, Side Dish
Cuisine: Filipino
Servings: 2 -3 servings
Calories: 749kcal
Author: Lainey

Ingredients

For Sautéing:

  • 2 tablespoons oil
  • 6 cloves garlic minced
  • ¼ cup white onion julienned

For the Main Ingredients:

  • 200 grams spiced vegetarian ground meat
  • 2 medium potatoes diced

For Seasoning:

  • ⅛ teaspoon alura red or 1 tablespoon annatto powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon cinnamon
  • ½ cup Mexican saffron spice
  • ½ teaspoon pepper
  • 1 tablespoon salt

Instructions

Cook the Potatoes:

  • Heat oil in a pan over medium heat.
  • Add the diced potatoes and cook until crispy and golden, about 10–12 minutes. Remove and set aside.

Sauté Aromatics:

  • In the same pan, heat the remaining oil.
  • Add minced garlic and julienned onions. Sauté until the onions turn translucent.

Cook the Vegetarian Ground Meat:

  • Add the spiced vegetarian ground meat to the pan. Stir well to combine.
  • Spread the mixture evenly, cover with a lid, and cook until tender, stirring occasionally. Add more oil if necessary.

Combine Potatoes and Spices:

  • Return the cooked potatoes to the pan.
  • Stir in the alura red (or annatto powder), coriander powder, cinnamon, and Mexican saffron spice. Mix thoroughly to coat evenly.

Season and Serve:

  • Add salt and pepper. Stir well and adjust seasoning as needed.
  • Serve hot with steamed rice or enjoy as is for a hearty meal.
Leave a Comment

Notes

*another option is to use orange lentils, but I like the beyond burger crumbles. 
Serving: 1gCalories: 749kcalCarbohydrates: 81gProtein: 29gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 71mgSodium: 3658mgPotassium: 2263mgFiber: 8gSugar: 3gVitamin A: 322IUVitamin C: 94mgCalcium: 139mgIron: 11mg
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Storytelling Time!

Whenever my grandparents took care of us, corned beef (meat version) was one of the dishes they cooked for us as children. My parents didn't like us eating it(because it's very unhealthy), but we loved it!  I always ate it with rice and ketchup and to this day, I actually miss eating it.

I'm not sure if it's the memories of eating corned beef with my grandparents or it was just THAT good. So when I become plant-based, this dish was one of the dishes I missed.

This vegan corned beef hash comes pretty close to the real thing!

Tsokolate (Filipino Hot Chocolate)

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Tsokolate or Filipino hot chocolate is a homemade Filipino version of hot chocolate.  Made with plant-based milk and tablea (or cocoa tablets), and a little bit of sugar to warm your palate on those cold mornings.

tsokolate in a cup with soy milk

I grew up in the church, and my family and I were very active, meaning we not only attended church weekly, but we went to other church-related events. And the event we often attended was the church continental breakfast.

What is a continental breakfast?

Think of breakfast buffets, but a Filipino version.  There was rice, eggs, pancakes, hotcakes, champorado, Arroz Caldo (congee), plus so much more!  It was technically brunch, but most Filipinos eat heavy breakfasts, so this was normal. (My husband eats rice and vegetables almost every day for breakfast.)

And one of my favorite breakfast foods was Filipino Hot Chocolate served with pan de sal.  As soon as we arrived at the church, I went straight for the pan de sal and Filipino Hot Chocolate and ate till my hearts desire OR if I got caught eating too many.

What's your favorite brunch dish?  Let me know in the comments!

tsokolate in a cup with soy milk

What is Tablea Chocolate?

Tablea is a Spanish word that means tablet, and tsokolate, pronounced Cho-Ko-Lat-Eh, is a Filipino word that means chocolate. The tablea can be a thick disk, flat, or even in square form. But the more popular forms are the balls which are considered one of Batangas delicacies.

How is Tablea made?

Cacao beans are used to make chocolate. The purest chocolate is cacao mass, plus sugar. But to make traditional tablea, you simply grind the cacao beans a little less and then form the mass into balls to store for later use (instead of adding sugar and refining further)

Tips on How to Make Tsokolate (Filipino Hot Chocolate):

  • For the tablea to dissolve faster, you can chop them into bits using a kitchen knife.
  • If you don't have the whisk, you can use the batidor or batirol. It is a local wooden whisk, especially used in making Filipino Tsokolate.
  • Are you making this for Christmas breakfast or any special occasion? Add mini marshmallows to each delicious cup of hot chocolate! I am sure the kids will love that extra sweetness!
  • If you love to use the more natural version of sweetener, use muscovado sugar to sweeten this delicious hot drink.

How to Make Tsokolate (Filipino Hot Chocolate):

These are the ingredients that you will need:

  • Tablea (found in most Asian markets)
  • soy milk
  • brown sugar

In a saucepan over low heat, heat milk until bubbles begin to form around the edges:

boiling soy milk in a pan and stirring it using a wooden ladle

Next, add the tablea:

adding the cacao balls or tablea to the simmering milk

Whisk it until dissolved:

dissolving the table in the hot milk

Add sugar, mix, and cook for 2 more minutes:

boiling hot chocolate in a pan mixed with a wire whisk

Pour into individual mugs and serve hot.

pouring the cooked hot chocolate in a cup

I consider this a staple for the Filipinos for their breakfast meals. It goes well with Biko, white rice Puto, and especially Puto Maya. Yum!

Frequently Asked Questions for the Tsokolate (Filipino Hot Chocolate) Recipe:

Q: Where can I purchase tablea or cacao nibs or tablets?

A: You can find them in Asian, Latin, and Filipino stores nearby. They are usually found near the coffee aisles.

Q: Can I use condensed milk to sweeten it?

A: Yes, for sure. You can omit the brown sugar if you are already using condensed milk to avoid too much sweetness.

Q: What is the white, powdery "coating" outside the tablea?

A: The white "powder" is called bloom. It means that the table or cacao tablets have been exposed to different temperatures or too humid storage. Don't worry, it will not do any harm to the cacao tablets or tablea.

More heartwarming recipes:

tsokolate in a cup with soy milk
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Tsokolate (Filipino Hot Chocolate)

Make this super easy, comforting, hot chocolate drink called Filipino Tsokolate made from cacao nibs!
Prep Time1 minute
Cook Time10 minutes
Keyword: Filipino Hot Chocolate, Tsokolate
Servings: 2 -3 people
Author: Lainey

Ingredients

  • 2 pieces Tablea
  • 1 ½ cup soya milk
  • 3 tablespoon brown sugar

Instructions

  • In a saucepan over low heat, heat milk until bubbles begins to form around the edges.
  • Next add tablea and whisk until dissolved
  • Add sugar, mix, and cook for 2 more minutes
  • Pour into individual mugs and serve hot
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Cansi Recipe (Meat Free & Healthier)

· 4 Comments

This Vegan Cansi recipe is a soup bursting with savory and sour flavors of young jackfruit and spices.  Some of the notable ingredients of this recipe are the young jackfruit, tamarind powder, lemongrass, and star anise.

Looking for more Filipino Recipes? Try my Corn Soup Recipe or my Filipino Hot Soup.

vegan cansi in a black bowl
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What is Cansi?

This delicious dish called Cansi (also spelled as Kansi) is a native favorite of the Ilonggos, locals from the beautiful place of Iloilo. Cansi is usually made with beef shanks or beef bones with marrows and a bit of beef fat and tastes like Bulalo and sinigang combined.

And to veganize it, we used langka (jackfruit) instead of the beef, but no flavor was lost when making this dish!

How did we make this healthier without loosing the authentic flavor?

We kept the key ingredients: Batwan or tamarind powder, lemongrass, star anise, and annatto powder (atsuete).

What is Batwan?

Batwan is a tropical fruit native to the Philippines, particularly in the Visayas region. It is commonly used as a souring agent in Filipino cuisine, similar to how tamarind is used. Batwan fruit is small, green, and sour, with a flavor profile that adds tanginess to dishes. It is often used in soups, stews, and other savory dishes to impart a distinct sour taste.

comforting cansi soup in a black bowl

Health Benefits of Jackfruit

  • A great source of beta carotene
  • A filling fruit that is low in calorie content
  • Sodium-free
  • Loaded with vitamins like Vitamins A and C
  • Fiber-rich and grat for the lowering of blood sugar

Top Tips

  • To know that jackfruit is good to use for this recipe, the color of the jackfruit of the flesh should be white and not yellowish.
  • Soak the soy beans overnight to allow it to cook faster

Variations

  • Use batwan powder if you can't find fresh Batwan.
  • Use canned soy beans for faster cooking.
  • Do you love a rich coconut milk dish? Incorporate coconut milk into the soup. Add it instead of adding water. For sure, you will love the rich, sour and milky taste!

Substitutions

  • If you can't find batuan fruit, you can use tamarind or even sinigang mix.
  • Use canned or dried black eyed peas instead of soy beans.
  • Use canned young jackfruit if you are unable to get fresh young jackfruit.
  • If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes

Storage

  • Refrigeration: Allow the cansi to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
  • Freezing: If you want to store cansi for a longer period, you can freeze it. Place the cooled cansi in a freezer-safe container or freezer bags, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2 to 3 months. (Keep in mind freezing may change the texture of the jackfruit and vegetables)
  • Thawing and Reheating: When ready to eat, thaw frozen cansi in the refrigerator overnight. Reheat it gently on the stovetop over low to medium heat until heated through. Alternatively, you can microwave it, stirring occasionally, until warmed to your liking.
  • Storage Tips: To maintain the best quality, ensure that the cansi is properly sealed to prevent moisture loss and absorption of other flavors from the refrigerator or freezer. Label the containers with the date of preparation to keep track of storage time.
delicious cansi recipe in a bowl

Ingredients

These are the ingredients that you will need:

ingredients of vegan cansi

Instructions

In a pot over medium heat, add 1 ½ cups of water,  dried soy beans and cover the pot and cook until beans are soft, about 20 minutes:

Note: Some of the water will evaporate and be absorbed by the beans so you may need to add 2 cups of water again and allow it to boil. 

boiling soup of vegan cansi

Next, add young jackfruit and cover pot with lid until it softens, about 10 minutes:

boiling soup of vegan cansi with jackfruit

Then add onions, tomato, ginger and batwan or tamarind, star anise, lemongrass, mix and cover until it boils:

boiling cansi soup with batwan and tomatoes

Once it’s boiling, add annatto powder:

vegan cansi soup with annatto powder and star anise

Now, it's time to add the tofu cubes:

cansi soup boiling with tofu cubes

Then add the vegetarian meat:

vegan cansi with magic meat

Season with salt, pepper, and chili peppers mix until combined, then cover for a minute or two:

vegan cansi seasoned with salt and pepper

Add sesame oil to attain the fatty meat usually seen in boiling meat:

adding sesame oil to the vegan cansi

And that's it! Vegan Cansi is so easy to cook and the ingredients are easy to find! I love to have this with warm, steamed rice 🙂

vegan cansi in a bowl

Hint: To keep the jackfruit flesh from browning after slicing them, soak it in water squeezed with a bit of lemon juice or calamansi juice.

Frequently Asked Questions

More Filipino Recipes:

cansi recipe in a black bowl on a white table
5 from 3 votes
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Cansi Recipe (Meat Free & Healthier)

Vegan Cansi is a classic Ilonggo soup that is savory, sour, and bursting with the flavors of young jackfruit and spices.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: Filipino
Servings: 4
Calories: 162kcal
Author: Lainey

Ingredients

  • 200 grams dried soy beans soak in water overnight to be cooked easily.
  • 3 ½ cups water
  • 300 grams young jackfruit sliced as wedges
  • 1 small red onion chopped in quarters
  • 2 small red tomatoes sliced in halves
  • 1 tablespoon ginger mashed & sliced
  • 5 pieces batwan or 1 teaspoon tamarind powder
  • 1 lemongrass knotted and tied*
  • 2 star anise
  • 1 tablespoon annatto powder
  • 200 grams tofu cut into medium cubes
  • 10 piedces magic soy protein meat soaked to soften and drain*
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 3 pieces chili peppers
  • 1 tablespoon sesame oil

Instructions

  • In a pot over medium heat, add 1 ½ cups of water, soy beans and cover the pot and cook until beans are soft, about 10 minutes.
  • Next, add young jackfruit and cover pot with lid until it softens, about 10 minutes. 
  • Then add onions, tomato, ginger and batwan or tamarind, star anise, lemongrass, mix and cover until it boils.
  • Once it’s boiling, add annatto powder, tofu, vegetarian meat, salt, pepper, and chili peppers mix until combined, then cover for a minute or two.
  • Add sesame oil to attain the fatty meat usually seen in boiling meat. Add salt to taste.
  • Serve with steamed white rice.
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Notes

*optional
Note: Some of the water will evaporate and be absorbed by the beans so you may need to add 2 cups of water again and allow it to boil. 
Serving: 1gCalories: 162kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1768mgPotassium: 172mgFiber: 2gSugar: 2gVitamin A: 245IUVitamin C: 5mgCalcium: 116mgIron: 1mg
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Ginataang Inihaw na Talong (Grilled Eggplant with Coconut Milk)

· 4 Comments

This comforting Ginataang Inihaw na Talong (Grilled Eggplant with Coconut Milk) is a quick and easy recipe. You can make it in under 30 minutes. It's a favorite in my house because of the simple ingredients. Hopefully, it will be a family favorite in your house, too. 

Give these flavorful Menudong Gulay or Paksing Demonyo a try as well!

A white bowl of Ginataang Inihaw na Talong
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Why You'll Love This Recipe

This Ginataang Talong recipe is dairy-free and beginner-friendly. It's a great option for anyone trying more vegan meals while keeping the flavor. The grilled eggplant and coconut milk mix creates a naturally creamy and smoky taste.

It's very healthy. Eggplant is rich in fiber and antioxidants. Coconut milk provides healthy fats that make the dish filling and satisfying. Together, they create a meal that’s both nourishing and comforting — perfect for busy weeknights or cozy weekends.

Plus, you’ll love how easy it is to whip up with just a few ingredients. It's a quick recipe ideal for anyone who loves homey Filipino cooking.

The Story Behind Ginataang Inihaw na Talong

Ginataang Inihaw na Talong is a "Ginataang" recipe. Ginataan recipes are any dish cooked with coconut milk. And these types of dishes are often served in gatherings or simple home meals.

This particular version adds a smoky twist by grilling the eggplants first, infusing that distinct "ihaw" flavor that reminds many of backyard cooking and family Sundays.

Where Ginataang Inihaw na Talong Comes From

This dish was made in rural provinces where many coconut trees and eggplants grow. It might have started as a way to use everyday ingredients. But over time, it spread across the country and became a beloved comfort food. Filipino home cooks passed it down to serve those who love simple yet flavorful meals.

When Is This Dish Typically Enjoyed?

It is often enjoyed during lunch or dinner with warm rice. It’s especially comforting during the rainy season. It’s also a go-to for meatless days like Fridays or during Holy Week when Filipinos prepare more plant-based meals.

Ingredients

Listed below are all the ingredients you will need:

  • eggplants 
  • tomatoes
  • white onion
  • red bell pepper
  • leeks or green onions
  • coconut cream
  • chili peppers
  • salt
  • pepper

See the recipe card for quantities.

All ingredients for Ginataang Inihaw na Talong in bowls

Instructions

Grill the Eggplants

1. Wash all ingredients and preheat grill pan to 250°F (120°C).

2. Prick eggplants on all sides to prevent them from bursting during grilling.

Eggplants cooking in a pan with the lid on

3. Place eggplants on the grill and turn frequently to cook evenly.

4. Grill until skins are dark brown or black and the flesh is soft to the touch.

5. Allow grilled eggplants to cool, then peel off the skins.

Eggplants' skin being peeled off slowly

6. Slice each eggplant into four parts and place them in a large mixing bowl.

Assemble the Dish

7. Add tomatoes, onions, bell pepper, and leeks or green onions to the eggplant.

8. Pour in coconut cream and gently mix until well combined.

Diced vegetables mixed together in a bowl

9. Add chili peppers if desired for spice.

10. Season with salt and pepper to taste.

Serve

11. Best served immediately while warm.

A white bowl of Ginataang Inihaw na Talong

Substitutions & Variations

  • Ingredient Swap
    Use grilled zucchini, okra, or even tofu instead of eggplant.
    Avoiding salt? Use mushroom seasoning. You can find this at your local Asian market or Trader Joes.
  • Variation
    Toss in some sliced chili or a bit of ginger for extra spice.
  • Mistake to Avoid
    Don't overcook the eggplant! It should stay tender, not mushy.
    NOTE: If the flesh is green and tender, it’s perfectly grilled.
  • Storage Tips
    • This dish doesn’t freeze well because of the coconut milk’s texture. But it keeps beautifully in the fridge for 2-3 days.
    • Store it in an airtight container and reheat gently on low heat before serving.
Fresh tasting Ginataang Inihaw na Talong

FAQs

Ginataang Inihaw na Talong in a serving bowl
5 from 1 vote
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Ginataang Inihaw na Talong (Grilled Eggplant with Coconut Milk)

Make this easy, savory vegetarian dish that is a favorite of almost all Filipinos because of the perfect balance of grilled Eggplants and creamy coconut milk!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Filipino
Keyword: grilled eggplant with coconut milk
Servings: 2 -3 servings
Calories: 917kcal
Author: Lainey

Ingredients

  • 4 medium eggplants
  • 5 tomatoes chopped
  • 1 small white onion chopped
  • 1 red bell pepper julienned
  • 1 tablespoon leeks or green onions
  • 1 ½ cups coconut cream
  • Chili peppers optional
  • ½ tablespoon salt
  • ¼ teaspoon pepper

Instructions

Grill the Eggplants

  • Wash all ingredients and preheat grill pan to 250°F (120°C).
  • Prick eggplants on all sides to prevent them from bursting during grilling.
  • Place eggplants on the grill and turn frequently to cook evenly.
  • Grill until skins are dark brown or black and the flesh is soft to the touch.
  • Allow grilled eggplants to cool, then peel off the skins.
  • Tip: If the flesh is green and tender, it’s perfectly grilled.
  • Slice each eggplant into four parts and place them in a large mixing bowl.

Assemble the Dish

  • Add tomatoes, onions, bell pepper, and leeks or green onions to the eggplant.
  • Pour in coconut cream and gently mix until well combined.
  • Add chili peppers if desired for spice.
  • Season with salt and pepper to taste.

Serve

  • Best served immediately while warm.
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Notes

**Feel free to use charcoal in grilling the eggplants or boil the eggplants until it is cooked
Serving: 1gCalories: 917kcalCarbohydrates: 87gProtein: 19gFat: 65gSaturated Fat: 56gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 46mgPotassium: 3629mgFiber: 37gSugar: 45gVitamin A: 4667IUVitamin C: 148mgCalcium: 153mgIron: 7mg
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Recipes for Every Moment

Want something cozy after a tiring day? This creamy Ginataang Inihaw na Talong is the perfect dish to relax with — rich, smoky, and ready in no time!

Storytelling Time!

This is my all-time favorite eggplant recipe- Grilled Eggplant with Coconut Milk. There's something about grilled eggplant that reminds me of camping when I was a kid.

How about you? What food aroma reminds you of camping? Let me know in the comments. 🙂

Best Jackfruit Smoothie

· 3 Comments

After new recipes? This 5-ingredient Best Jackfruit Smoothie recipe is delicious, creamy, and refreshing! Made with fresh jackfruit, dates to sweeten the smoothie, and full of nutritional benefits packed in a glass.

As you can see, I love smoothies like these: Coconut Smoothie, Guyabano Smoothie and Papaya Banana Smoothie!

Langka smoothie with chia seeds in a glass
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What is Jackfruit Smoothie?

A jackfruit smoothie is a creamy, tropical drink made with ripe jackfruit, blended with milk or dairy-free alternatives, and sweeteners like honey or dates. It has a naturally sweet, fruity flavor with hints of mango, banana, and pineapple.

Jackfruit smoothies are popular in Vietnam, where jackfruit is widely grown. They are a refreshing way to enjoy this nutritious fruit, which is rich in fiber, vitamin C, and antioxidants.

Some variations include light coconut milk for extra creaminess or a touch of vanilla for added depth. You can also blend in coconut water, dry ice, or frozen fruit for a thicker, milkshake-like consistency.

History of Jackfruit Smoothie

Jackfruit smoothies originated in Southeast Asia and South Asia, where jackfruit has been a staple for centuries. Traditionally, it was blended with full fat coconut milk or condensed milk in countries like India, Sri Lanka, and the Philippines.

As smoothies gained popularity in the late 20th century, jackfruit became a favorite for its naturally sweet, tropical flavor. Today, it’s enjoyed worldwide, often mixed with bananas, mangoes, or coconut milk for a creamy, refreshing tropical smoothie.

Health Benefits of Jackfruit

  • Packed with Vitamin C and potassium
  • Rich in fiber to keep your gut healthy
  • A great source of protein
  • Moderate in calories to sustain energy naturally

Health Benefits of Dates

  • Great source of antioxidants
  • High in fiber content
  • Low in added sugar
  • Aids in better memory
  • Good source of calcium and potassium

Substitutions

  • Dates - Maple syrup, honey, agave syrup, or soaked raisins (for natural sweetness)
  • Ripe jackfruit - Mango, pineapple, or canned jackfruit in syrup (drained and rinsed)
  • Banana cuts - Avocado (for creaminess) or mango (for sweetness)
  • Soy milk - Coconut milk, almond milk, oat milk, or dairy milk
Two glasses of langka smoothie

Recipe Variations

  • Creamy Coconut Jackfruit Smoothie - Swap soy milk for coconut milk and add ½ cup shredded coconut for extra richness. Sweeten with maple syrup or honey if needed.
  • Spiced Jackfruit Smoothie - Mix in ½ tsp cinnamon, a pinch of nutmeg, and cashew or oat milk for warmth. Sweeten with dates or coconut sugar for a caramel-like taste.
  • Mango Jackfruit Smoothie - Blend ripe jackfruit with ½ cup mango for a bright tropical twist. Use coconut water or light coconut milk for a refreshing drink.

Storage

Refrigerate: Store the smoothie in an airtight container or mason jar in the refrigerator for up to 24 hours. Shake or stir before drinking, as separation may occur.

Freeze: Pour into ice cube trays or freezer-safe containers and freeze for up to 1 month. Blend frozen cubes with free milk for a quick smoothie.

Prep Ahead: Store prepped ingredients (jackfruit, banana, and other fruits) in freezer bags. Blend when ready for an easy smoothie.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients in separate bowls

Instructions

Add all ingredients except chia seeds to a high-powered blender. Place the hardest ingredient closest to the blade.

langka and dates in a blender

Blend for 30 seconds to 2 minutes or until smooth. Pour into serving glasses, garnish with chia seeds, and serve immediately!

Edible flower on top of Jackfruit Smoothie

Hint: Freeze this smoothie to make Jackfruit Ice Cream!

⭐ Top Tip

  • Remove jackfruit seeds before freezing – Freezing jackfruit with seeds means extra prep later. Deseed before freezing so it’s ready to blend straight from the freezer!
  • Remove pits from dates before blending – Blending whole dates can damage your blender. Check for pits and soak firm dates in warm water for smoother blending.

FAQ

More Smoothie Recipes

5 from 2 votes
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Best Jackfruit Smoothie

Nothing beats a glass of the best Jackfruit Smoothie. Make yourself some with dates, banana cuts, and of course - jackfruit!
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Breakfast, Snack
Cuisine: Filipino
Servings: 2 cups
Calories: 497kcal
Author: Lainey

Ingredients

  • ¾ cup Ice cubes
  • ⅓ cup Dates
  • 1½ cups Ripe jackfruit frozen
  • 1 cup Banana cuts frozen
  • 1½ cups Soy milk
  • 1 teaspoon Chia seeds for garnish

Instructions

  • Add all ingredients except chia seeds to a high-powered blender. Place the hardest ingredient closest to the blade.
  • Blend for 30 seconds to 2 minutes or until smooth.
  • Pour into serving glasses, garnish with chia seeds, and serve immediately.
Leave a Comment
Serving: 1gCalories: 497kcalCarbohydrates: 79gProtein: 9gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 99mgPotassium: 1201mgFiber: 8gSugar: 59gVitamin A: 871IUVitamin C: 33mgCalcium: 310mgIron: 2mg
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Guyabano Smoothie

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Try this refreshing Guyabano Smoothie (also known as Soursop Smoothie) that is packed with nutrients to power you through the day! It's sour yet sweet, creamy, and a great energy booster smoothie that is loaded with fiber for good gut health!

Looking for more delicious and refreshing juices? Try my Fresh Taro Smoothie or my Papaya Banana Smoothie.

Two glasses of delicious guyabano smoothie
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The smoothie is not traditionally tied to specific holidays but is a staple at family gatherings, fiestas, and beach outings.

During festive seasons, like Christmas and New Year, some households may serve Guyabano smoothies, offering a unique flavor profile to complement traditional dishes.

It’s also common at street food stalls and cafes, particularly in urban and tourist areas.

What is Guyabano Smoothie?

A Guyabano smoothie is a creamy and refreshing drink made from the pulp of the guyabano fruit, also known as soursop.

Soursop fruit grows abundantly in tropical regions and is such an easy fruit tree to grow because it requires very minimal attention. The guyabano fruit tastes sour like that of a strawberry but has a milky flavor.

The guyabano shake is loved not only for their tropical taste but also for their health benefits, as the fruit is rich in vitamin C, antioxidants, and fiber.

Guyabano/Sourop Health Benefits

  • A good source of antioxidants
  • Anti-inflammatory
  • Can help stabilize blood sugar levels
  • Source of dietary fiber
  • Has a significant amount of vitamin C

Variations

  • Spiced - Sweeten with maple syrup or honey if needed, and sprinkle a pinch of cinnamon on top before serving.
  • Berry Bliss - Serve chilled and garnish with a few fresh berries.
  • Coffee - Blend guyabano, coffee, oat milk, and ice until smooth.
Smoothie topped with leaves and seeds

Substitutions

  • Frozen Banana - avocado for the creaminess without the sweetness, or papaya for a mild sweetness and smooth texture.
  • Ice Cubes - any frozen fruit like berries, mango or pineapple can work!
  • Soy Milk - for a nutty, dairy-free alternative, use almond milk. But to enhance tropical flavors and adds creaminess, use coconut milk.
  • Chia seeds - sunflower seeds or flaxseeds can be good for alternatives

Storage

  • Refrigerator: Transfer to an airtight jar or bottle and refrigerate for up to 24 hours. Shake or stir before serving as separation may occur.
  • Freezer: Pour into an airtight container, leaving some space for expansion, and freeze for up to 1 month. Thaw in the refrigerator and blend again for best consistency.

Ingredients

These are the ingredients that you will need (omitting quantities):

See recipe card for quantities.

All ingredients in separate white bowls

Instructions

Peel the guyabano, remove the seeds, and scoop out 1½ cups of the fruit's meat. Add it to a blender.

Peeled and de-seeded guyabano fruit in a bowl

Add the frozen banana cuts, ice cubes, and soy milk to the blender with the guyabano.

Banana cuts and other ingredients prepared for blending

Blend until creamy and smooth. Then pour into cups.

Guyabano smoothie poured into glasses for serving

Garnish with chia seeds, and best serve immediately.

A glass of white smoothie on top of a mat

⭐ Top Tip

Don't forget to keep your guyabano pulp or chunks in the freezer when you're not using it. They tend to change in color because of the reaction it has when exposed to air.

FAQ

More Recipes

Are you a fan of the creamy flavor? Here are more recipes like the soursop drink:

White creamy juice with chia seeds on top
5 from 1 vote
Print Pin Recipe

Guyabano Smoothie

Guyabano smoothie is a super healthy, rich and creamy - the all-time favorite tropical smoothie that's so easy to make!
Prep Time5 minutes
Cook Time2 minutes
Keyword: Guyabano Smoothie, Soursap Smoothie
Servings: 2 servings
Calories: 156kcal
Author: Lainey

Equipment

  • 1 Blender

Ingredients

  • 1 ½ cup guyabano soursap meat
  • 1 cup frozen banana cuts
  • ¾ cup ice cubes
  • 1 ½ cup soy milk
  • 1 teaspoon chia seeds garnish

Instructions

Prepare the Guyabano:

  • Peel the guyabano, remove the seeds, and scoop out 1½ cups of the fruit's meat. Add it to a blender.

Blend the Smoothie:

  • Add the frozen banana cuts, ice cubes, and soy milk to the blender with the guyabano.
  • Blend until creamy and smooth.

Serve:

  • Pour the smoothie into a cup and garnish with chia seeds.
  • Serve immediately for the best taste and texture.
Leave a Comment
Serving: 1gCalories: 156kcalCarbohydrates: 24gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 94mgPotassium: 526mgFiber: 3gSugar: 14gVitamin A: 745IUVitamin C: 19mgCalcium: 267mgIron: 1mg
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Banana Heart Recipe

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Try this delicious Banana Heart Recipe (Ginataang Puso ng Saging)!  This is the classic Filipino dish made vegan, and in English translated banana blossoms cooked in coconut milk. It's quick, easy, and perfect for lunch or as a side dish!

Looking for more Filipino Recipes like this? Try my easy Ginisang Sayote or my Adobong Kangkong.

ginataang puso ng saging in a white bowl
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What is Banana Heart Recipe?

This recipe, Banana Heart also known as Ginataang Puso ng Saging's main ingredient is the banana blossom, also known as banana heart. This is an authentic and creative Filipino dish enjoyed by most Filipinos and it's budget-friendly.

How do you cook banana blossoms (banana hearts)?

The banana blossom is usually boiled and softened, then sliced finely.  If you've tried artichoke hearts, it's almost similar in preparation.

There are so many ways Ginataang puso ng saging can be cooked like adding chilis, or even a bit of turmeric for that unique kick of spice or just the simple coconut milk with onion, ginger, and salt.

One of my favorite ways to eat this is with steamed rice, but non-vegetarian friends and family enjoy it with grilled fish or meat.

Health Benefits of Banana Hearts

Puso ng Saging (banana blossoms)

  • Loaded with potassium which helps our heartbeat in  a normal state
  • Good source of antioxidants
  • Great source of Vitamins A, C, and E
  • Has a huge nutritional value because of the flavonoids, amino acids and fatty acids which the body needs
creamy and spicy ginataang puso ng saging in a bowl

Variations

  • Remove the chili peppers if you don't want it spicy at all.
  • Add Protein: Incorporate protein sources such as tofu, tempeh, or seitan to make the dish more filling and nutritious. These additions can complement the creamy coconut milk base and add texture to the dish.
  • Do you love mung bean sprouts? You can add a cup of it to this recipe.
  • If you are avoiding salt, you can use mushroom seasoning. You can find this at your local asian market or Trader Joes
  • Add some peanut sauce before taking it off the stove and you now have a Vegan Ginataang Kare-Kare na Puso ng Saging. An easy and delicious twist!
  • Enhance the flavor by adding a squeeze of lime and garnish with cilantro before serving.

Substitution

  • Oils: If you don't have coconut oil, use any flavorless oil like vegetable or canola oil.
  • Coconut cream: If you want it creamier, you can substitute coconut milk with coconut cream or a combination of coconut cream and coconut milk.
  • Banana Blossom: If banana blossom is not available, you can substitute it with other vegetables such as young jackfruit (langka) or bamboo shoots. These alternatives can offer a similar texture and absorb the flavors of the dish well.

Storage

  • Refrigeration: Allow the dish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
  • Reheating: Reheat it gently on the stovetop over low to medium heat until heated through. Alternatively, you can microwave it, stirring occasionally, until warmed to your liking.

Ingredients

Banana Heart ingredients on a wooden table

These are the ingredients that you will need:

  • coconut oil
  • vegetarian fish sauce (optional)
  • red onion
  • garlic
  • ginger 
  • red tomato
  • puso ng saging (banana blossoms)
  • chili peppers
  • coconut milk

In a saucepan over medium low heat, preheat oil and saute onions, garlic, ginger, tomatoes until translucent:

sauteing onion and garlic in a pan

Next, add the puso ng saging (banana blossoms) and saute for about 1 minute:

sauteing the banana blossom together with the onion and garlic

Then cover with a lid for about 3 minutes periodically checking if the puso ng saging is cooked. To check if it’s cooked the puso ng saging will be soft. 

Now it's time to add salt, pepper, and mix:

seasoning the puso ng saging with salt and pepper

Add soy sauce to taste. You can also add a bit of vegetarian fish sauce but make sure to taste it before adding because it might make the dish too salty:

adding soy sauce to the puso ng saging in the pan

Add chili peppers and cook for 1 minute then add coconut milk:

adding coconut milk tot he puso ng saging

Allow it to simmer for 4 minutes:

simmering the puso ng saging in coconut milk

Here you go, Simply Bakers! Place in a medium bowl and serve with steamed rice!

vegan ginataang puso ng saging in a bowl

Hint: To keep the banana blossoms from browning after slicing them, soak it in water squeezed with a bit of lemon juice or calamansi juice.

Frequently Asked Questions

More delicious vegan Filipino recipes:

vegan ginataang puso ng saging in a bowl
5 from 2 votes
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Banana Heart Recipe

Try this creamy, nutritious, and fiber-rich Vegan Ginataang Puso ng Saging (Banana Blossoms) Recipe - a quick, easy, and savory Filipino dish that is perfect for lunch or dinner!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree, Main Course
Cuisine: Filipino
Servings: 4
Calories: 158kcal
Author: Lainey

Ingredients

  • 2 teaspoon coconut oil
  • 1 small red onion finely diced
  • 4-5 cloves of garlic minced
  • 2 teaspoons ginger minced
  • 1 small red tomato cubed
  • 300 grams banana blossoms minced
  • 2 teaspoons vegetarian fish sauce optional
  • 2 chili peppers minced
  • ¾ cups coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • In a saucepan over medium heat, preheat oil and saute onions, garlic, ginger, tomatoes until translucent. 
  • Next, add the puso ng saging (banana blossoms) and saute for about 1 minutes. (If you like the fish taste, add the vegetarian fish sauce.) Then cover with a lid for about 3 minutes peridoically checking if the puso ng saging are cooked. To check if it’s cooked the puso ng saging will be soft. 
  • Add chili peppers and cook for 1 minute, then add coconut milk simmer for 4 minutes. 
  • Add salt, pepper and mix.
  • Best served with steamed rice.
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Serving: 1gCalories: 158kcalCarbohydrates: 13gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 589mgPotassium: 584mgFiber: 5gSugar: 1gVitamin A: 69IUVitamin C: 4mgCalcium: 22mgIron: 44mg
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Papaya Banana Smoothies

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Papaya Banana Smoothie is a delicious, healthy, and superfood smoothie recipe loaded with protein, vitamins, and minerals to boost the immune system! Drink this in the morning before or after a heavy workout, or take it as a refreshing and filling breakfast!

Try more delicious vegan smoothie recipes here: 2 EASY Smoothie Bowls, Pineapple Mango Smoothie, and Strawberry Banana Smoothie.

vegan papaya banana smoothie on two wine glasses
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Health Benefits of Papaya

  • Papaya lowers cholesterol
  • Rich in fiber
  • Aids in weight loss
  • Improves the digestion
  • Good for the eyes
  • Loaded with antioxidants
  • Can help reduce inflammation
  • Loaded with vitamins A, C, E, and K
  • Has a great amount of calcium, magnesium, and B vitamins
refreshing papaya banana smoothie in a wine glass

Substitutions

  • Milk Options: Use almond milk, coconut milk, or any other cup of plant-based milk you prefer instead of soy milk. This keeps the smoothie dairy-free and gluten-free.

Variations

  • Fruit Variations: Instead of papaya, use fresh orange juice or pineapple juice to add tropical flavors. You can also add a handful of spinach or kale for extra vitamins and minerals.
  • Protein Boost: Add a scoop of protein powder to make it a great starter for your day or a healthy breakfast after a workout.
  • Spices: Try adding a pinch of turmeric or ginger for extra skin health benefits and to reduce bloating.
  • Texture: To thicken the smoothie, use Greek yogurt. For a thinner consistency, add more milk.

Storage

  • This smoothie is best enjoyed immediately as the color can turn brownish if left at room temperature.
  • You can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Give it a good shake or stir before drinking, as separation may occur.
  • You can freeze this delicious Papaya Banana Smoothie after blending and blend again when you are ready to serve.

Top Tips

  • When blending, make sure to place the hardest ingredient near the blade. Ice cubes are usually the hardest to liquefy so put in at the bottom, where the blade is.
  • The papayas and the bananas also serve as a cooling ingredient for the smoothie aside from the ice cubes so it is so much better if you use them frozen.

Ingredients

These are the ingredients that you will need:

  • ice cubes
  • frozen papaya cut into chunks
  • frozen banana
  • soy milk 
  • chia seeds
vegan papaya banana smoothie ingredients

Instructions

Add all the ingredients except chia seeds:

Vegan papaya banana smoothie ingredients in a blender

The hardest ingredient should be placed closest to the blade. In this case, are the ice cubes:

ice cubes and other ingredients in a blender

And in a high-powered blender until smooth, 30 seconds to 1 minute. Once everything is blended, pour into a cup and garnish with chia seeds and serve immediately.

refreshing vegan papaya banana smoothie on wine glasses

Frequently Asked Questions

tasty and fresh papaya smoothie with frozen banana
5 from 3 votes
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Papaya Banana Smoothies

A delicious, super quick, and nutritious vegan Papaya Banana smoothie recipe is all you will need after a workout or if you want to have the most amazing smoothie breakfast!
Prep Time5 minutes
Blend time1 minute
Total Time6 minutes
Course: Breakfast, smoothies
Cuisine: Filipino
Servings: 4 servings
Calories: 78kcal
Author: Lainey

Ingredients

  • ¾ cup ice cubes
  • 1 ½ cup frozen papaya cut into chunks
  • 1 cup frozen banana
  • 1 ½ cup soy milk
  • 1 teaspoon chia seeds

Instructions

  • Add all the ingredients except the chia seeds with the hardest ingredient closest to the blade. And in a high powered blender until smooth, 30 seconds to 1 minute.
  • Once everything is blended, pour in a cup and garnish with chia seeds and serve immediately.
Leave a Comment
Serving: 1gCalories: 78kcalCarbohydrates: 12gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gSodium: 47mgPotassium: 263mgFiber: 2gSugar: 7gVitamin A: 372IUVitamin C: 10mgCalcium: 133mgIron: 1mg
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Easy Vegan Binakol

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You will love this chickenless Easy Vegan Binakol! It's loaded with the goodness of papaya and coconut water. This is a Filipino recipe made into vegan - super easy and quick to cook!

Warm your cozy days with these recipes: Ginataang Kalabasa and Vegan Chicken Rice Soup!

Comforting Binakol soup in two black bowls
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Why You’ll Love This Recipe

Binakol is known as comfort food for Filipinos and is served more during the rainy season. The natural sweetness from the coconut water, a kick of spice from the chilies and their leaves, and the tenderness of the chicken are already a complete meal in itself.

The Story Behind Binakol

Filipinos are famous for their delicious soup recipes, and Binakol is one of the favorites among the many delicious and easy-to-cook soup recipes in the Philippines. It is comparable to the Chicken Tinola and Chicken with Coconut Milk soups, except that this recipe uses coconut water as its main liquid ingredient.

Where Binakol Comes From

It was first made famous in the Bicol region of the Philippines. The main ingredients to make a delicious Binakol are chicken meat, spices, coconut water, unripe papaya slices, moringa or sili leaves, and coconut meat. Now, we can enjoy it vegan style!

When is this Dish Typically Enjoyed?

It's usually served during cool rainy days. Family gatherings that need comfort food, too. It's light but feeling so many Filipinos have it at lunch time or dinner time with hot rice.

Ingredients

Listed below are all the ingredients you will need:

  • coconut oil
  • garlic
  • red onion
  • ginger
  • firm tofu
  • water
  • tomato
  • green papaya
  • lemongrass
  • young coconut water
  • young coconut meat
  • salt
  • pepper
  • sili leaves
  • malunggay leaves

See the recipe card for quantities.

Instructions

Sauté the Aromatics

1. In a pot over medium heat, heat the coconut oil.

2. Add garlic, onion, and ginger. Sauté until translucent.

Add Tofu and Base Ingredients

3. Add tofu and fry until lightly browned.

4. Add water and tomato. Cover with a lid and let it boil.

Water poured into the Binakol mixture in the pan

Add Vegetables and Simmer

5. Add green papaya and lemongrass. Cook until it boils again.

6. Pour in coconut water and coconut meat. Cover with a lid and simmer for 2–3 minutes.

Vegan Binakol ingredients boiled together

Final Seasoning

7. Mix in salt and pepper. Add sili or malunggay leaves.

Leaves put on top of the mixture in the saucepan

8. Cover the pot with a lid for 1 minute, then turn off the heat.

Serve

9. Best served immediately while hot and fragrant.

Vegan Binakol being served on the table

Substitutions & Variations

  • Ingredient Swap
    Try mushrooms or tempeh if you don’t have tofu.
  • Variation
    You can swap green papaya for chayote or sayote, or use malunggay instead of sili leaves.
  • Mistake to Avoid
    Avoid overcooking the tofu — it should stay slightly firm, not mushy.
  • Storage Tips
    • This soup keeps well for 3 days in the fridge, but doesn’t stand up well to freezing due to the coconut water base.
    • Store the tofu and coconut meat separately from the broth, then combine when reheating for best freshness.
Vegetables in a delicious Binakol soup bowl

FAQs

One vegan Binakol serving in a black bowl
5 from 1 vote
Print Pin Recipe

Easy Vegan Binakol

A comforting, delicious, and chickenless Binakol recipe loaded with the goodness of papaya, coconut water, and sili or moringa leaves.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: Filipino
Keyword: Vegan Binakol
Servings: 2 -3 servings
Calories: 465kcal
Author: Lainey

Ingredients

  • 1 tablespoon coconut oil
  • 4-5 cloves garlic peeled and minced
  • 1 medium red onion quarterly cut
  • 1 teaspoon ginger
  • 200 grams firm tofu cut into large cubes
  • 2 cups water
  • 1 medium tomato cut in quarters
  • 250 grams green papaya* cut into wedges
  • 2-3 stalks lemongrass tied and knotted
  • 3 cups young coconut water
  • 1 cup young coconut meat
  • 1 tablespoon salt
  • ½ teaspoon of pepper
  • 1 bunch sili leaves or 100 grams malunggay

Instructions

Sauté the Aromatics

  • In a pot over medium heat, heat the coconut oil.
  • Add garlic, onion, and ginger. Sauté until translucent.

Add Tofu and Base Ingredients

  • Add tofu and fry until lightly browned.
  • Add water and tomato. Cover with a lid and let it boil.

Add Vegetables and Simmer

  • Add green papaya and lemongrass. Cook until it boils again.
  • Pour in coconut water and coconut meat. Cover with a lid and simmer for 2–3 minutes.

Final Seasoning

  • Mix in salt and pepper. Add sili or malunggay leaves.
  • Cover the pot with a lid for 1 minute, then turn off the heat.

Serve

  • Best served immediately while hot and fragrant.
Leave a Comment
Serving: 1gCalories: 465kcalCarbohydrates: 49gProtein: 15gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 3907mgPotassium: 1641mgFiber: 12gSugar: 26gVitamin A: 1705IUVitamin C: 102mgCalcium: 295mgIron: 5mg
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More Filipino Authentic Recipes

Recipes for Every Moment

Craving something soothing? This easy Vegan Binakol will comfort you from the inside out with its light broth and healing ingredients.

Veggie Chicken Inasal

· 3 Comments

Satisfy your cravings with this authentic veggie chicken inasal recipe with all the savory flavor you remember from the real inasal, but without the cholesterol!

freshly grilled vegan chicken inasal on a banana leaf with soy sauce, sliced tomatoes and calamansi
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What is Inasal?

Veggie chicken inasal is a meatless version of the well-known grilled chicken inasal recipe from Bacolod City, Philippines. Traditional inasal is marinated in coconut vinegar, calamansi juice, stalk lemongrass, and garlic, then brushed with annatto oil to achieve its signature orange color.

The veggie version uses the same bold flavors but replaces the meat with options like soy protein, seitan, or mushrooms (veggie duck protein meat).

This plant-based option gives you the same rich, smoky flavor, but in a lighter way. It has fewer calories than the real meat version, is minus cholesterol, is gentler on your stomach, and will suit your taste buds; and more than that, it is full of antioxidants that boost your health.

Substitutions

  • Coconut vinegar: Swap with white vinegar, cane vinegar, or apple cider vinegar.
  • Calamansi juice: Use lemon juice or lime juice, or even a mix of both.
  • Veggie chicken: Use tofu, tempeh, or mushrooms (such as oyster or king oyster) for a whole-food, plant-based version.
  • Annatto oil: If you don’t have it, use paprika oil to get the same red color and mild flavor.
  • Soy sauce: For a gluten-free option, use tamari or liquid aminos.
closeup of vegan chicken inasal on a wooden skewer

For a spicy, fresh chicken, add some peppers or lemon juice to the liquid mix. While cooking, brush the meat with plenty of lemongrass for a great smell and use red seed oil to give it a bright color.

Variations

  • Tofu Inasal: Use extra firm tofu. Squeeze out the extra water, then slice it into thick pieces. Marinate and grill or pan-fry until crispy.
  • Mushroom Inasal: Grilled oyster or king oyster mushrooms make a meaty, juicy alternative.
  • Air-fryer Inasal: Air-fry the skewers at 375°F (190°C) for 10–12 minutes, flipping halfway, for a healthier option.
  • Inasal Rice Bowl: Serve chopped grilled inasal over garlic rice with atchara, chili sawsawan, and blanched vegetables.

Storage

  • Refrigerator: Store leftover grilled vegan chicken in an airtight container for up to 3 days.
  • Freezer: Freeze uncooked marinated “chicken” for up to 1 month. Defrost overnight in the fridge before grilling.
  • Reheating: Reheat in a skillet over medium heat with a bit of oil, or microwave in short bursts with a cover to retain moisture.
  • Leftover idea: Chop grilled leftovers and use them in wraps, stir-fries, or as a topping for garlic fried rice!
delicious chicken inasal using vegan duck protein meat on a banana leaf

Ingredients

These are the ingredients that you will need:

ingredients of veggie chicken inasal

Instructions

In a medium bowl, combine the veggie chicken with sliced onions, garlic cloves, sliced ginger, peppercorns, brown sugar, soy sauce, and coconut vinegar.

Stir the mixture well. Marinate for 45 minutes to 1 hour for best results.

vegan duck protein meat in a bowl with spices

Remove the veggie chicken from the marinade. Put the veggie chicken pieces onto the wooden sticks and set aside.

ready to grill vegan chicken inasal

To the leftover marinade, add vegetable oil and mix well; this will be your dipping sauce.

mixing flavorings and spices for the vegan chicken inasal marinade

Heat your charcoal grill or gas grill to high heat and lightly grease the grate.

Place the skewered chicken on the grill and baste it regularly with the marinade using your lemongrass brush.

brushing the vegan chicken with inasal marinade while grilling

Grill for 10-15 minutes, turning occasionally, until the outside is lightly browned and the inside parts are heated through.

grilling vegan chicken inasal on a charcoal grill

If you use veggie chicken made from soy or wheat, make sure it reaches 165°F (74°C) on a food thermometer so it is safe to eat.

freshly grilled vegan chicken inasal on a wooden skewer placed on banana leaf

⭐ Top Tip

Brush on generous amounts of homemade annatto-garlic oil over high heat to achieve those signature smoky, charred edges, keeping the inside tender and juicy.

FAQ

delicious vegan chicken inasal served with soy sauce, tomatoes and calamansi
A grilled veggie chicken inasal on a banana leaf, served with sliced tomatoes and dipping sauce.
5 from 3 votes
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Veggie Chicken Inasal

Try this veggie chicken inasal that uses vegan duck protein and is loaded with all the authentic chicken inasal flavor; you wouldn't think it's not meat!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: Filipino
Servings: 2 people
Calories: 157kcal
Author: Lainey

Ingredients

  • 150 grams veggie duck protein meat sliced in half
  • 1 whole garlic minced
  • 1 medium red onion thinly sliced
  • 1 teaspoon ginger minced
  • 1 teaspoon peppercorn
  • 2 tablespoon brown sugar
  • ½ cup organic coconut vinegar
  • ¼ cup soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon of pepper

Instructions

  • In a medium-sized bowl, add the veggie chicken to the bowl. Next, add garlic, onion, ginger, peppercorns, brown sugar, coconut vinegar, and soy sauce, and mix until well combined. Marinate for at least 45 minutes to 1 hour.
  • Remove veggie chicken from the marinade mixture, then thread the chicken onto the wooden skewers and set aside.
  • Next, add oil to the marinade mixture and mix until well combined.
  • Heat the grill to medium-high and grease lightly with oil. Or, if using a charcoal grill, prepare accordingly & add a small amount of charcoal; too much charcoal might burn the meat.
  • Place veggie chicken inasal on the grill and brush it with the marinade mixture.
  • Continually brush the veggie chicken inasal with the marinade mixture while grilling the veggie chicken inasal for about 10-15 minutes or until it turns dark reddish-brown.
  • Best served immediately. 
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Serving: 2gCalories: 157kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2317mgPotassium: 255mgFiber: 2gSugar: 14gVitamin A: 16IUVitamin C: 5mgCalcium: 48mgIron: 1mg
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Filipino Avocado Smoothie

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This creamy and delicious avocado smoothie is a great pick me up or to drink as a healthy snack! The recipe uses no banana and only requires 7 ingredients. 

Filipino Avocado Smoothie with Chia seeds

Health Benefits for Avocados:

  • Perfect to use as a natural skin moisturizer
  • Loaded with fiber that is great for digestion
  • Good source of vitamins like A, K, E and also has beneficial enzymes
  • Contains good fat and a great help to maintain a normal cholesterol level
  • Protects us from ovarian, colon and breast cancer
  • Helps aid depression because of its high folate content
cooling avocado smoothie in a glass

Tips on How to Make Filipino Avocado Smoothie:

  • You can freeze this smoothie and make it into an avocado ice cream
  • You can use coconut or buko juice (coconut juice)  if you want to omit soy milk in the recipe
  • Make avocado chunks in advance and freeze them. It saves you time plus you get a really cooling smoothie when avocados are frozen
  • Don't forget to keep your avocado slices or chunks in the freezer. Avocado pulp tends to change in color (the greenish pulp will turn dark brown) because of the reaction it has when exposed to air. Keeping them in an airtight container and freezing them prevents that to happen.
  • Drizzling the avocado chunks or slices with lemon or any citrus juice will also keep them from having pulp discolorations. Just make sure to rinse them properly before using it for a smoothie.

How to Make Filipino Avocado Smoothie:

These are the ingredients that you will need:

  • frozen avocado chunks
  • ice cubes
  • soy milk
  • honey
  • cinnamon
  • vanilla syrup
  • chia seeds
Filipino Avocado Smoothie ingredients

Add all the ingredients except chia seeds with the hardest ingredient closest to the blade then in a high powered blender until smooth, 30 seconds to 1 minute:

avocado smoothie ingredients in a blender

Once everything is blended, pour in a cup and garnish with chia seeds and serve immediately:

pouring avocado smoothie from blender to a glass

This is a nutrient-dense smoothie with all the benefits of chia seeds! Indeed, this is a superfood in one glass!

closeup of Filipino Avocado Smoothie with Chia seeds

Frequently Asked Questions for the Filipino Avocado Smoothie Recipe:

Q: Can you freeze avocado smoothies?

A: Yes, definitely! You can eat them frozen or you can thaw and blend again before serving.

Q: Do you peel avocados for smoothies?

A: For me, it is much easier and quicker to just take out the avocado pulp using a spoon.

Q: Is avocado good for diabetes?

A: There are studies that show avocado does not have an impact on a person's blood sugar level but it is best to consult your dietician/physician before loading up on an avocado smoothie 🙂

Q: Can I make an avocado smoothie the night before?

A: Yes you can. Just make sure to freeze them so that there will be no discoloration. Avocados tend to go dark after air exposure.

Q: How do you make an avocado smoothie dairy-free?

A: Like what I used in this recipe, you can use soy milk or almond milk. It tastes equally delicious like dairy milk.

More delicious smoothie recipes:

avocado smoothie in a glass
5 from 1 vote
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Avocado Smoothie

This Filipino Avocado Smoothie is best for breakfast or for a healthy energizing meal - vegan, creamy, delicious and uses 7 ingredients only!
Prep Time5 minutes
Cook Time2 minutes
Keyword: vegan
Servings: 2 people
Author: Lainey

Ingredients

  • 1 ½ cup frozen avocado chunks 2 large avocados
  • 1 cup ice cubes
  • 1 ½ cup soy milk
  • 1 tablespoon honey
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla syrup
  • ½ teaspoon chia seeds garnish

Instructions

  • Add all the ingredients except chia seeds with the hardest ingredient closest to the blade. And in a high powered blender until smooth, 30 seconds to 1 minute. 
  • Once everything is blended, pour in a cup and garnish with chia seeds and serve immediately.
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Cantaloupe Smoothie

· 8 Comments

Cantaloupe smoothie is a refreshing, nutrient-dense, fruity smoothie made with cantaloupe, banana, soy milk, and chia seeds garnished with a blue ternate flower that not only adds to the pretty look of the smoothie but is also loaded with antioxidants. Check this out!

Smoothies are so delicious and healthy, it's good to try all kinds. Pineapple Mango, Strawberry Banana, and Tropical Green are some of my favorites!

smoothie in a glass with fresh blue ternate flower
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Even though it's been very cold, smoothies can still be the perfect drink. And with the prep time your only total time to make it, this cantaloupe smoothie is a great and quick energy booster for breakfast. I hope you enjoy it as much as I do!

What is a Cantaloupe Smoothie?

Cantaloupe, also known as muskmelon, has a long history, believed to have originated in the regions of Persia and India over 4,000 years ago. It was introduced to Europe in the 15th century and eventually made its way to the Americas. The fruit’s popularity grew due to its versatility and health benefits, as it is rich in vitamins A and C, antioxidants, and hydration-boosting properties.

Over time, the cantaloupe smoothie emerged as a modern, convenient way to enjoy the fruit, particularly in warmer climates and health-conscious communities. It became a great source of vitamin C, potassium, and carbohydrates while being naturally low in sodium.

Its simplicity, combined with the tropical flavor profile, has made it a staple in cafes and kitchens worldwide. Interested in this recipe? Read more below!

Health Benefits of Cantaloupe

  • Hydration – High water content (~90%) keeps you hydrated.
  • Rich in Vitamins – Packed with Vitamin A (eye, skin, and immune health) and Vitamin C (antioxidant, skin health, immune boost).
  • Low in Calories – Great for weight management.
  • Electrolytes – Replenishes magnesium and other electrolytes, ideal for post-workout recovery.
  • Natural Sweetness – Reduces the need for added sweeteners.
  • Versatile Pairing – Blends well with fruits, greens, yogurt, or plant-based milk.
smoothie beside a cup of fruit chunks

Variations

  • Blend cantaloupe with almond milk, cinnamon, and nutmeg for a spiced twist.
  • Mix cantaloupe with orange, lemon juice, and ginger for a refreshing Citrus delight.
  • Add vanilla ice cream, milk, and honey for a sweet dessert-style smoothie.
  • Toss in blue ternate flowers for a unique nutty flavor.
  • Add spinach to make it more nutrient-dense with extra fiber and vitamins.
  • Blend in Greek yogurt for a creamy and rich texture.

Substitutions

  • Soy milk - use almond milk, oat milk, coconut milk, or dairy milk if plant-based is not required. You can use coconut or buko juice (coconut juice) if you want to omit soy milk.
  • Frozen banana - try frozen mango, frozen pineapple, or avocado for a creamy texture.
  • Chia seeds - replace with flaxseeds, or hemp seeds, or omit if unavailable.

Storage

  • Refrigeration - Store the smoothie in an airtight container or a sealed mason jar in the refrigerator for up to 1 day. Shake or stir well before consuming, as separation may occur.
  • Freezing - Pour the smoothie into freezer-safe containers or an ice cube tray and freeze for up to 1 month. To enjoy later, thaw in the refrigerator overnight or blend the frozen smoothie cubes for a slushy texture.
  • Freshness Check - Always check for any unusual smell or taste before consuming. Discard if the smoothie appears spoiled or separated beyond repair.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients in separate bowls

Instructions

Pour your cantaloupe cubes and frozen into a high-powered blender first.

Cubes of fruit poured into a blender

Next, add your soy milk or choice of milk.

Blender filled up with soy milk from bowl

Also, add the frozen banana and ice cubes (if needed).

Closed blender with all ingredients ready to blend

Blend on high until smooth, about 30 seconds to 1 minute.

Mixing all ingredients with the blender

Pour the smoothie into a glass. Garnish with chia seeds, pineapple cuts, moringa leaves, or a blue ternate flower if desired.

A glass of cantaloupe smoothie sprinkled with seeds

Serve immediately while the smoothie is very cold.

Two glasses of the special cantaloupe smoothie

It is always a refreshing drink on a hot day. Enjoy!

Hint: You can freeze this smoothie and make it into a cantaloupe ice cream!

⭐ Top Tips

  • Always use frozen banana chunks because this will serve as your ice to make the smoothie cold.
  • If you enjoy a colder smoothie, you can add ice cubes but not too much or it will make the smoothie watered down.

FAQ

More Recipes

Into more creamy goodness? Here are some of my other favorites:

Yummy Cantaloupe Smoothie in two glasses
5 from 3 votes
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Cantaloupe Smoothie

This Cantaloupe smoothie recipe is a must-try - refreshing, nutrient-dense, and fruity smoothie all in one recipe!
Prep Time5 minutes
Total Time5 minutes
Course: smoothies, Snack
Cuisine: Asian
Servings: 2
Calories: 327kcal
Author: Lainey

Ingredients

For the Smoothie:

  • 1¼ cups cantaloupe melon cut into chunks
  • 1 cup soy milk or your choice of plant-based milk
  • 1 cup frozen banana
  • ½ cup ice cubes optional, only if bananas are not frozen

For Garnish:

  • 1 teaspoon chia seeds
  • 1 blue ternate flower optional

Instructions

Blend the Smoothie:

  • In a high-powered blender, add cantaloupe melon, soy milk, frozen banana, and ice cubes (if needed).
  • Blend on high until smooth, about 30 seconds to 1 minute.

Serve and Garnish:

  • Pour the smoothie into glasses.
  • Garnish with chia seeds, pineapple cuts, moringa leaves, or a blue ternate flower if desired.

Serve Immediately:

  • Enjoy the smoothie fresh for the best flavor and texture.
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Serving: 1gCalories: 327kcalCarbohydrates: 60gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 186mgPotassium: 1204mgFiber: 8gSugar: 40gVitamin A: 7829IUVitamin C: 52mgCalcium: 385mgIron: 3mg
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Vegan Tocino

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A Filipino breakfast recipe veganized in the most delicious way! This Vegan Mushroom Tocino is a sweet, salty, and slightly sour dish made with extra firm tofu or plant-based meat, seasoned with all the iconic Filipino tocino flavors you know and love. It’s best enjoyed with Filipino fried garlic rice, a fried egg (vegan optional), and some suka’t sili on the side—your ultimate tocilog combo!

Whether you're in Metro Manila, Cubao, or anywhere in the PH, this dish brings the flavor of home. It's a favorite any time of the day—from Mon-Sat breakfast rush to chill Sunday brunch!

For more delicious Filipino vegan recipes, try Fried Rice, Binignit, Vegan Filipino Champorado, and Vegan Chicken Afritada. Enjoy!

delicious Filipino Vegan Tocino with rice and cucumber slices on a white plate

What is Tocino?

Tocino, which means bacon in Spanish, traditionally uses cured pork or chicken and is marinated to achieve a sweet, garlicky, and savory flavor. Often tinted with annatto powder (atsuete powder) for that signature bright red color, it's a beloved dish in the Filipino household. It’s commonly served with egg and rice, forming the classic tocilog.

In our vegan tocino recipe, we skip the animal-derived ingredients like meat, dairy, or seafood and use oz tofu, king oyster mushrooms, or soy curls instead. These plant-based, gluten-free alternatives absorb the marinade well, giving you a tender, satisfying bite—without the guilt!

Vegan Tocino with steamed rice and cucumber slices

The sliced pork meat is usually cured using the pink salt, also known as the curing salt or prague powder. This powder is the ingredient to keep the microbes away from the meat while it is in the raw state.

A delicious Tocino has to be tender enough to chew, and the flavors have to deeply seep in the meat. For this vegan version of the Tocino, I can say that it tastes awesome because the veggie meat lets a marinade seep through it while having a tender texture.

vegan tocino on a white plate

Tips on How to Make Vegan Tocino

  • Prep the plant-based protein: In a large bowl, soak tofu or mushrooms in hot water for 15 minutes. Drain.
  • Make the marinade: In another bowl, combine garlic, soy sauce, pineapple juice, brown sugar, vinegar or calamansi juice, annatto powder, and a pinch of salt.
  • Marinate: Mix your plant protein into the marinade until fully coated and reddish. Let it soak for 30 minutes (or longer for a deeper flavor).
  • Cook: Heat oil in a pan over medium heat. Pan-fry until caramelized and golden. Add sliced red onions, tomatoes (kamatis), or even curry leaves or scallion if you want a twist.

Ingredients

These are the Vegan Tocino ingredients that you will need:

Marinade

Soaking Veggie Meat

For Cooking:

Instructions

In a large bowl add water, dried veggie meat and soak for at least 15 minutes.

In another large bowl, add garlic, onion powder, Allura red, coconut vinegar, soy sauce, barbecue sauce, brown sugar, salt, and mix until well combined:

making the vegan Tocino marinade in a clear glass bowl

Once veggie meat is soft, drain the water and add to the veggie meat in the marinade and mix thoroughly until the veggie meat turns reddish. Allow it to marinate for about an hour:

soaking the magic meat in the tocino marinade

Drain the liquid from the veggie meat:

draining the vegan tocino from the marinade

In a frying pan over medium heat, preheat oil. Then add marinated veggie meat and cook/fry until the veggie meat turns dark reddish:

frying the vegan tocino in a deep pan

This Vegan Tocino is a tender, sweet and salty dish that is usually served at breakfast. You can add sliced fresh cucumbers as sides 🙂

delicious vegan tocino served with rice and cucumber slices

⭐ Top Tip

This vegan tocino is a flavorful way to enjoy a traditional Filipino breakfast without compromising your lifestyle. Whether you're a foodie takes flight or just starting out in the vegan world, this recipe brings comfort, culture, and creativity to your plate.

Try it out, tag us in your Reels, and let us know if you made any delicious twists!

FAQ

Q: Why is Tocino red?

A: Tocino is usually red in color because of the food dye added to the marinade called Allura red.

Q. Where can I buy veggie meat?

A: At your local asian grocery market or on Amazon. This version is my favorite (affiliate link)

Q: How do you preserve Tocino?

A: After marinating, you can put it in the chiller or freeze it if you will keep it for a longer time.

Q: Can I use beetroot as a substitute to color the Tocino?

A: Yes you can.  I have seen many using red beet powder to color their tocino.

Q: Did you use nitrates in this recipe of Vegan Tocino?

A: There were no nitrates used in this vegan version of Tocino. I used spices, sugar and salt to add flavor to the magic meat.

delicious and vegan Filipino Tocino Recipe
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Vegan Tocino

Vegan Tocino - a sweet, salty, and a bit sour type of breakfast dish that is made from magic meat and all the delicious spices!
Prep Time15 minutes
Cuisine: Filipino
Servings: 4 servings
Author: Lainey

Ingredients

  • Marinade
  • 5 cloves of garlic minced
  • 3 teaspoon onion powder
  • ⅛ teaspoon allura red
  • ½ cup coconut vinegar
  • 3 teaspoon soy sauce
  • 1 teaspoon barbecue sauce
  • ½ cup of brown sugar
  • 1 tablespoon salt
  • Soaking Veggie Meat
  • 3 cups water
  • 100 grams of magic meat

For Cooking:

  • 3 tablespoon of oil

Instructions

Marinating:

  • In a large bowl add water, dried veggie meat and soak for at least 15 minutes.
  • In another large bowl, add garlic, onion powder, allura red, coconut vinegar, soy sauce, barbecue sauce, brown sugar, salt, and mix until well combined. 

Soaking Veggie Meat:

  • Once veggie meat is soft, drain the water and add to the veggie meat in the marinade and mix thoroughly until the veggie meat turns reddish. Allow it to marinate for about an hour, then drain the liquid from the veggie meat.

Cooking:

  • In a frying pan over medium heat, preheat oil.
  • Then add marinated veggie meat and cook/fry until the veggie meat turns dark reddish.
  • Best served with hot steamed rice.
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Tropical Green Smoothie

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This Tropical Green Smoothie is nutritious, delicious, and a great way to sneak some greens into your diet. Give this a try!

tropical green smoothie in a tall glass

Health Benefits of  Malunggay or Moringa Leaves:

  • High content of iron, amino acids, and vitamins A, B, and C
  • Great for treating a bleeding shallow cut, skin fungi, diarrhea, and headache, and as a home remedy for gastric ulcers
  • Malunngay pods that have seeds in it are known as dewormers. It is also popular as a treatment for diabetes as it decreases blood sugar levels. It is also good for people that have arthritis, gout, cramps, and urinary problems

Health Benefits of  Amaranth Leaves:

  • Full of antioxidants
  • Amaranth leaves are gluten-free
  • It provides an important enzyme called Lysine which is essential in calcium absorption
  • High in Vitamin A, Vitamin C, and folate
  • Amaranth leaves improve eyesight
tropical green smoothie garnished with nutritious chia seeds

Tips on How to Make Tropical Green Smoothie:

  • Always use frozen banana chunks because this will serve as your ice to make the smoothie cold.
  • If you love a colder smoothie, you can add ice cubes but not too much or it will make the smoothie watered down.
  • You can freeze this smoothie and make it into a tropical green ice cream
  • You can use coconut or buko juice if you want to omit soy milk from the recipe
  • Do you need a morning energy booster? Make this Tropical green smoothie for breakfast and for sure you will have all the energy to get your day started!

How to Make Tropical Green Smoothie:

These are the Tropical Green Smoothie ingredients that you will need:

  • amaranth leaves or fresh spinach
  • malunggay leaves (moringa leaves), remove stalks use leaves only* 
  • soy milk or your choice of plant-based milk
  • frozen bananas
  • squeezed lemon 
  • honey
  • chia seeds
Tropical green smoothie ingredients

Start putting the malunggay or moringa leaves and amaranth leaves in the blender. After that, you can add all the ingredients :

amaranth and moringa leaves in a blender for tropical green smoothie

In a high-powered blender, blend until smooth. It would take around 30 seconds to 1 minute: 

blending the ingredients of tropical green smoothie in high speed

Don't be fooled by the color, it's delicious and refreshing!

perfectly blended tropical green smoothie
Pouring the tropical green smoothie into a tall glass

Garnish with chia, pineapple cuts, and moringa leaves:

green smoothie with chia seeds and malunggay

Serve immediately.

close-up of green smoothie with chia seeds and malunggay

Frequently Asked Questions for the Malunggay Pineapple Smoothie Recipe:

Q: Where can I buy fresh malunggay?

A:  At any Asian market or if you have any Filipino friends- check with them. They are most likely growing a few trees.

Q: Can I use raw spinach if I don't have the amaranth leaves for this recipe?

A: Yes. Fresh spinach is a perfect replacement for this nutritious tropical green smoothie.

Q: Can I make a tropical green smoothie without sugar?

A: Yes, for sure. Here in this recipe, I used natural honey and it tasted so good.

Q: Can pineapple chunks be added to this tropical green recipe?

A: Yes, you can add pineapple chunks. It would slightly change the lush green color and would make it a lighter green.

Q: Does freezing spinach or moringa leaves make them lose their nutrients?

A: Basically, fresh and frozen leaves have the same nutrients. It is just advised to thaw the frozen leaves first before using so the Vitamin C in the leaves will be maintained.

More delicious smoothie recipes:

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Tropical Green Smoothie

Grab this delicious and healthy Tropical Green Smoothie recipe - it is a sure way to cleanse your system and energize you for a full day!
Prep Time2 minutes
Cook Time1 minute
Keyword: Tropical Green Smoothie
Author: Lainey

Ingredients

  • ¼ cup amaranth leaves or fresh spinach
  • ⅛ cup malunggay leaves moringa leaves, remove stalks use leaves only*
  • 1 ½ cup soy milk or your choice of plant-based milk
  • ¾ cup - 1 cup frozen bananas
  • juice of a squeezed lemon
  • 1 teaspoon honey
  • ½ teaspoon chia seeds

Instructions

  • Add all the ingredients in a high powered blender until smooth, 30 secones to 1 minute. 
  • Once everything is blended, pour in a cup and garnished with chia, pineapple cuts and moringa leaves.
  • Serve immediately.
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Notes

 *½  teaspoon moringa powder 
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Healthy Laswa Recipe

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Laswa is a vegetable stew that is a simple, relatively inexpensive, and pretty flexible dish.  It's delicious and heartwarming and what's neat about this recipe is, you can add virtually whatever fresh produce you have on hand.

Love Vegetable dishes? Try my Easy Ginataang Langka with Malunggay (Jackfruit in Coconut Milk), Paksing Demonyo (Devil's Vegetable Soup), Porbidang Kangkong, or wash it down with Red Juice.

freshly cooked laswa in a bowl
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What is Laswa?

Laswa is vegetable stew that is very rich in fiber because of all the vegetables!  The key ingredients of any Laswa recipe is calabasa, okra, and string beans, but if you don't have them feel free to omit them.

Also, this dish is made with shrimp or some kind of seafood meat.  Growing up, my grandma usually added fried fish as the meat for the dish, but nowadays there are so many vegan vegetarian meat options.

This dish is popular among Ilonggos in Negros and Panay and I believe the dish originated there, but don't hold it against me if it's not. 😀  It's eaten in most Filipino homes because this recipe is a clean out your fridge, use all the fresh Filipino produce that are close to rotting kind of recipe.

Just kidding, it's also very nutritious and easy.

closeup of delicious Laswa soup

Health Benefits for Saluyot leaves (Jute in English)

  • calcium
  • iron
  • protein
  • vitamin A, C, and E
  • thiamin
  • riboflavin
  • niacin
  • folate

Health Benefits for Patola (Luffa in English)

  • Vitamin A
  • Vitamin B5
  • Vitamin B6
  • Manganese
  • Potassium
  • Copper

These are some of the health benefits from the vegetables that I haven't mentioned in previous posts, but eating this stew will make you feel healthy and happy.

pouring freshly cooked Laswa soup from the pot to the clear glass bowl

Top Tips

  • Boil the hardest vegetable first. In this laswa recipe, the hardest vegetable is the calabasa so it is important to remember to place it first in the pot.
  • When cooking the vegetables, especially with the malunggay leaves, saluyot and okra, timing is everything! Overcooking them will not result in a good Laswa dish.
  • When choosing patola, make sure to buy the tender ones. Usually, those are the smallest ones. You can also tell by the smell. Young, tender patola is more fragrant than the bigger ones.

Substitutions

  • Vegetable Substitutions:
    • Squash Varieties: If you don't have chayote squash, you can substitute with other squash varieties like zucchini or yellow squash. They provide a similar texture and flavor profile.
    • Green Leafy Vegetables: Instead of using spinach or malunggay leaves, you can substitute with other green leafy vegetables such as kale, Swiss chard, or collard greens. These alternatives offer nutritional benefits and add color and flavor to the dish.
    • Other Vegetables: Feel free to add or substitute other vegetables based on availability and preference. Bell peppers, eggplant, green beans, and tomatoes are commonly used in Filipino vegetable dishes and can work well in laswa too.
  • Broth/Base Substitutions:
    • Vegetable Broth: Instead of using water or homemade broth, you can use vegetable broth or stock to enhance the flavor of the dish. It adds depth and richness without the need for meat-based broths.
    • Coconut Milk: For a creamier texture and a hint of coconut flavor, you can substitute some or all of the broth with coconut milk. It's a common addition to Filipino vegetable dishes and can complement the other flavors well.
  • Seasoning Substitutions:
    • Soy Sauce or Tamari: Instead of fish sauce, you can use soy sauce or tamari to add savory umami flavor to the dish. Adjust the amount according to your taste preference.
    • Lime or Lemon Juice: If calamansi is not available, you can substitute with lime or lemon juice for a tangy flavor. It adds acidity and brightness to the dish.
  • Protein Additions:
    • Tofu: Adding tofu cubes or slices can increase the protein content of the dish and provide a satisfying texture. You can pan-fry or bake the tofu before adding it to the laswa for extra flavor.
    • Tempeh: Another option is to add tempeh, which is a fermented soybean product with a nutty flavor and firm texture. It can be cubed or crumbled and added to the laswa during cooking.
delicious laswa or vegetable soup in a bowl

Variations

Spicy Laswa:

  • Add chili peppers or chili flakes to the dish for a spicy kick.
  • Include sliced jalapeños or Thai bird's eye chilies for extra heat.
  • Garnish with chopped cilantro or green onions for added flavor.

Storage

  1. Cooling Down: Allow the vegan laswa to cool down to room temperature before storing it. Placing hot food directly in the fridge can raise its internal temperature and affect other perishable items.
  2. Airtight Containers: Transfer the laswa into airtight containers. Make sure they're made of food-safe material and are clean. Glass or plastic containers with tight-fitting lids work well.
  3. Refrigeration: Place the containers of vegan laswa in the refrigerator promptly after it has cooled down.
  4. Consume Within Timeframe: While vegan laswa can typically last for 3-4 days in the refrigerator, it's best to consume it within 2-3 days to enjoy it at its freshest. The exact timeframe may vary based on the ingredients used and how they were prepared.
  5. Reheating: When ready to eat, reheat the vegan laswa thoroughly. You can do this on the stove over low to medium heat or in the microwave. Stirring occasionally can help ensure even heating.
  6. Check for Spoilage: Before reheating and consuming leftover vegan laswa, always inspect it for any signs of spoilage such as an off smell, unusual texture, or mold growth. If you notice any of these signs, it's safest to discard the food.

Ingredients

Here are the ingredients you will need:

  • water
  • calabasa (Filipno squash)
  • lemongrass
  • small onion
  • string beans or long beans
  • okras
  • patola (luffa)
  • saluyot leaves (jute leaves)  
  • mulunggay leaves (moringa leaves)
  • eggplant
  • ampalaya (bitter melon)
Laswa vegan soup ingredients

Instructions

In a pot over medium heat, add water and bring it to a boil.

Add calabasa and cover with a lid until it’s softened, about 4-5 minutes:

adding the calabasa to the boiling water in the pot

Add lemongrass, onion, string beans and cover with a lid for about 2 minutes:

adding the cut string beans to the other ingredients of Laswa soup

Add okra and cover with a lid for 30 seconds:

adding the sliced okra to the pot of boiling water
cooking Laswa soup ingredients in a covered pot

Next, add patola and salt and cook for 2 more minutes:

Adding the patola slices to the Laswa ingredients in the pot
seasoning the Laswa with salt

Add the saluyot and malunggay leaves and then turn off the fire. It's important not to overcook the saluyot and malunggay:

adding the jute or saluyot leaves to the Laswa ingredients in the pot
adding the malunggay or moringa leaves to the Laswa recipe

Season to taste and best served hot and with steamed white rice:

freshly cooked Laswa soup

I hope you guys enjoy this recipe!

Frequently Asked Questions

More delicious soup recipes:

Vegetables in a bowl of soup
5 from 1 vote
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Laswa Recipe

Laswa Recipe is a vegetable soup that's easy to make, doesn't cost much, and can be adapted easily. It's tasty and comforting, and the cool thing is, you can use almost any fresh veggies you have available.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Soup
Cuisine: Filipino
Servings: 4 servings
Calories: 22kcal
Author: Lainey

Ingredients

  • 3 cups water
  • 300 grams calabasa peeled and cut into 2-inch cubes
  • 1 stalk lemongrass knotted and tied
  • 1 small red onion sliced
  • 5 string beans ends trimmed and cut into 3-inch lengths
  • 5-7 okras ends trimmed and cut into 3 parts
  • 1 small patola peeled and cut into ½-inch rounds
  • 1 tablespoon salt
  • 1 bunch saluyot leaves jute leaves*
  • 1 bunch mulunggay leaves moringa leaves*
  • small eggplant stems trimmed and cut into 1- inch, optional
  • medium ampalaya bitter melon, seeded and cut into ½ inch thick, optional

Instructions

  • In a pot over medium heat, add water and bring it to a boil.
  • Add calabasa and cover with a lid until it’s softened, about 4-5 minutes.
  • Add lemongrass, onion, string beans and cover with lid for about 2 minutes.
  • Add okra and cover with lid for 30 seconds, then add patola and salt.
  • Add the saluyot and mulunggay leaves then turn off the fire. It's important not to overcook the vegetables.
  • Season to taste and best served hot.
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Notes

*depends on preference you can add as many or less leaves
Serving: 1gCalories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1756mgPotassium: 127mgFiber: 1gSugar: 2gVitamin A: 156IUVitamin C: 6mgCalcium: 30mgIron: 1mg
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Moringa Smoothie

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This Moringa Smoothie is delicious, refreshing, and filled with lots of nutritional benefits from moringa leaves, fruits, and dairy-free milk in a cup. It's a quick, simple, and healthy drink recipe that is perfect for breakfast, dessert, or post-workout snack. Check this out!

Interested in making more moringa recipes? Try my Ginataang Talong with Malunggay, Malunggay Whole Wheat Bread, and Ginataang Langka with Malunggay!

delicious and healthy moringa smoothie with chia seeds
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What is Moringa Smoothie?

Moringa, also known as kalamungay or malunggay pronounced (ma-loo-ng-guy) is a popular leafy vegetable found almost everywhere in the Philippines and considered as a superfood. It can grow very high and the trunk can be as thick as 2 feet! It can be used in soups, bread, drinks, and taste almost like arugula.

This moringa smoothie is a simple yet super healthy green smoothie drink made with moringa leaves, frozen banana and pineapple chunks, honey, and a plant-based milk blended together to deliciousness then topped with chia seeds for perfection! Basically, all you do is throw all your ingredients into a blender and blend until smooth!

With the healthy ingredients used, this smoothie recipe is a perfect choice if you're looking for a drink that's packed with nutrients, antioxidants, and minerals. Read more below for the recipe and tips. Try this today and enjoy!

close up photo of moringa smoothie in a glass topped with chia seeds

Health Benefits of Moringa

  • Packed with minerals, vitamins, and essential amino acids including iron, vitamin C, potassium, and protein.
  • High in antioxidants that helps reduce inflammation and boost immune system.
  • Helps treat a bleeding shallow cut, skin fungi, diarrhea, headache, and as a home remedy for gastric ulcers.
  • Moringa pods that have seeds in them are known as dewormers.
  • Aids in treating diabetes as it decreases blood sugar levels.
  • Beneficial for patients with arthritis, gout, cramps, and urinary problems.
moringa smoothie in a glass

Variations

  • You can freeze this smoothie and make it into a malunggay pineapple ice cream.
  • Blend moringa with your favorite protein powder for a post-workout boost.
  • For a delightful, tropical twist, combine moringa, frozen mango and pineapple chunks, coconut water, and a squeeze of lime.
  • Feel free to add kale or spinach to the mixture for a nutrient-packed green smoothie.

Substitutions

  • You can use buko juice, almond milk, or other non-dairy milk if you want to omit soy milk in the recipe.
  • Feel free to use moringa powder, if fresh moringa leaves are not available. Just add gradually when blending and do not dump a huge amount immediately.
  • Matcha powder, spirulina, and wheatgrass are green superfood that can also substitute moringa if it is unavailable.

Storage Tips

  • Refrigerate your moringa smoothie in an airtight container for up to 48 hours, or freeze it in parts for longer periods of storage.
  • Add a little squeeze of lemon or lime juice to help keep it fresh and colorful.

Ingredients

These are the ingredients that you will need:

  • frozen banana chunks
  • fresh pineapple chunks
  • soy milk
  • chia seeds
  • honey
  • malunggay leaves
moringa smoothie recipe ingredients

Instructions

Add in the frozen banana slices:

frozen bananas in a blender for moringa pineapple smoothie

Add in the frozen pineapple chunks:

frozen bananas and pineapple chunks in a blender

Lastly, add the fresh moringa leaves and soy milk inside the blender:

soya milk, moringa leaves, frozen bananas and pineapple chunks in a blender

The green color of the moringa leaves really speaks good health and nutrition! I loved looking at it before blending!

ready to blend moringa smoothie ingredients in a blender

Once you have added all the ingredients in a high speed blender until smooth, 30 seconds to 1 minute:

blending the moringa smoothie ingredients

Wasn't that so quick?! This healthy smoothie is really refreshing!

smooth and blended moringa smoothie

Once everything is blended, pour in a cup and garnish with chia, pineapple cuts, and moringa leaves:

moringa pineapple smoothie in a tall glass with fresh moringa leaves and chia seeds

Serve immediately and enjoy a healthy smoothie! 🙂

Top Tips

  • Always use frozen banana chunks and pineapples because this will serve as your ice to make the smoothie cold.
  • If you love a colder smoothie, you can add ice cubes but not too much or it will make the smoothie watered down.

FAQ

Where can I buy fresh malunggay?

At any Asian market or if you have any Filipino friends- check with them. They are most likely growing a few trees.

Is malunggay good for weight loss?

According to some research, moringa has the properties to decrease fat formation so I think it is beneficial to people who are trying to lose weight.

Can I add cinnamon, turmeric powder and cayenne for extra benefits?

Yes for sure! I can imagine it would taste a bit stronger because of the cayenne but if you are used to drinking smoothies with a stronger taste, it is definitely a great addition.

More Smoothie Recipes

a glass of moringa smoothie with chia seeds toppings
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Moringa Smoothie

This quick and healthy moringa smoothie recipe will be your favorite healthy green drink! Every sip is a delightful blend of moringa, banana, pineapple, and soy milk. Enjoy!
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Dessert, drink
Cuisine: Filipino
Servings: 2 servings
Calories: 237kcal
Author: Lainey

Ingredients

  • 1 cup frozen banana chunks
  • 1 ½ cup fresh pineapple chunks
  • 1 ½ cup soy milk
  • ½ teaspoon chia seeds
  • 1 teaspoon honey
  • ⅛ cup malunggay leaves

Instructions

  • Add all the ingredients in a high powered blender until smooth, 30 seconds to 1 minute. 
  • Once everything is blended, pour in a cup and garnish with chia, pineapple cuts and malunggay leaves.
  • Serve immediately.
Leave a Comment

Notes

*If your blender is not high powered add the frozen fruits first, then the rest of the ingredients.
Serving: 1servingCalories: 237kcalCarbohydrates: 45gProtein: 8gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 91mgPotassium: 697mgFiber: 5gSugar: 29gVitamin A: 816IUVitamin C: 111mgCalcium: 339mgIron: 2mg
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Moringa or malunggay has become one of my favorite vegetables to eat, but growing up- I disliked it a lot.  One reason was, it was my job to pick the leaves from the stems... imagine breaking off each small malunggay leaf from each stem.

And as a kid, it was tedious, boring, and if I didn't do the job well, I had to go through the bowl of leaves and pick out each stem.  (Does this ring any memories??)

Now as an adult, I love malunggay!  I put it in my pan de sal, soups, vegetable stir frys, and smoothies!  Please let me know if you recreate this recipe and let me know if you can taste the malunggay in the smoothie. Thanks!

How to Cook Adobong Kangkong

· 3 Comments

Learn How to Cook Adobong Kangkong - a healthy and delicious stir fry dish made with simple and wholesome ingredients.  It's quick and a staple dish in many Filipino homes.

More easy vegetable recipes here: Vegan Fried Dilis, Pinoy Fried Tofu Recipe, and Ginataang Langka Recipe.

Adobong Kangkong in a plate with chili
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What is Adobong Kangkong?

Adobong Kangkong is a Filipino favorite and is very easy to prepare and is cooked using the stir fry method. The vegetable grows almost everywhere in the Philippines, so this dish is a staple in most Filipino homes. It is usually cooked with pork pieces, chicken or pusit (squid).

For vegans or those looking for a meat-free option, tofu makes an excellent protein substitute in this recipe. Firm or extra-firm tofu can be cubed or sliced and added to the stir-fry, providing a delicious plant-based source of protein. The tofu will soak up the savory adobo flavors, making it a satisfying and nutritious alternative to the traditional meat-based versions.

When cooked, the stalks are a bit crunchy and chewy while the kangkong leaves are tender have a really good flavor. Also, if you want to add more texture to the dish, you can add bits of fried tofu.

Health Benefits of Kangkong

Kangkong, also known as water spinach has lots of great benefits when it comes to one's health:

  • Huge presence of dietary fiber.
  • Vitamin A which can ease constipation.
  • Loads of Vitamin C in it to protect the body from various illnesses.
  • Kangkong can give us 21% of our daily calcium needs
  • And a daily dose of 18% of magnesium.
  • It contains antioxidants that help the body's immunity.
Stir fried Kangkong in a plate

Substitutions

  • Alternatives: If you don't have kangkong, you can use Chinese spinach, spinach or any leafy vegetable instead. Also, sitaw (string beans) and talong (eggplant) would also do well in this adobo recipe.
  • Method: Instead of a saucepan, use a wok or wide skillet for even cooking.

Variations

  • Heat Level: Adjust the number of chili peppers to suit your taste.
  • Garnish: Use calamansi juice or bay leaves for a fragrant garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.

nutritious and freshly cooked adobong kangkong on a plate

Top Tips

  • If you want to add more texture to the dish, you can add bits of fried tofu.
  • Do not overcook the kangkong. After covering it for a few minutes, take it out from the pan so that the remaining heat will not overcook it. The correct timing for stir-frying it is important so that the kangkong will not be soggy.
  • Sprinkle a generous amount of fried garlic bits if you love a strong flavor of garlic in your Adobong Kangkong recipe dish.

Ingredients

These are the ingredients that you will need:

  • coconut oil
  • red onion
  • garlic
  • bundle of kangkong (water spinach)
  • soy sauce
  • vinegar
  • peppercorns
  • salt
  • black pepper
  • brown sugar
  • chili peppers
ingredients for Adobong kangkong

Instructions

Trim about 2 inches of the kangkong stalks and discard. Remove the leaves and cut the hard stems from the softer stalks of the kangkong. Wash thoroughly and drain well. Set aside.

In a saucepan over medium heat, preheat cooking oil and sauté chopped cloves garlic and onion until golden brown:

sauteing the garlic and onion in a pan for Adobong Kangkong recipe

Add kangkong stems and saute until it softens or about 2 minutes:

stir frying the stalks of the kangkong for Adobong kangkong recipe

Pour soy sauce and vinegar:

cooked kangkong stalks for Adobong kangkong recipe

 Next, you can add peppercorn:

Adding peppercorns for Adobong kangkong recipe

Then add salt:

adding salt to the stir-fried kangkong stalks

Lastly, add pepper and brown sugar to taste, then mix and allow it to saute:

adding brown sugar to the kangkong

You can add water if you like to to have a little sauce:

adding water to the adobong kangkong recipe

Next, add the remaining  kangkong, chilli peppers and allow it to simmer for 5 minutes (no need to add water because kangkong is watery):

finally adding the kangkong leaves in the pan

Cover with a lid and allow it to cook for an additional 2-3 minutes until the leaves are cooked:

covering the kangkong to cook

Mix after 2 to 3 minutes and that's it! Wasn't that so easy?

transferring adobong kangkong from the pan to the plate

This water spinach adobo is best served hot with steamed rice 🙂

cooked Adobong kangkong with chili

If you want it to be a bit spicy, you can break the chili pepper in two to let out the spiciness in the sauce of the Adobong Kangkong. Yum!

Adobong Kangkong on a plate with green and red chilis

Frequently Asked Questions

savory water spinach adobo with red chili
5 from 2 votes
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How to Cook Adobong Kangkong

Learn How to Cook Adobong Kangkong. An authentic Filipino dish called Adobong kangkong in just a few minutes - simple ingredients with great nutritional value!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Filipino
Keyword: Adobong Kangkong
Servings: 4 servings
Calories: 111kcal
Author: Lainey

Ingredients

  • 2 tablespoons coconut oil
  • 1 small red onion
  • 5-6 garlic minced
  • 1 bundle of kangkong water spinach
  • 2 chilli peppers
  • 5 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 6-7 peppercorns
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon brown sugar

Instructions

  • Trim about 2 inches of the kangkong stalks and discard. 
  • Remove the leaves and cut the sturdier stalks from the softer stalks of the kangkong. Wash thoroughly and drain well.
  • In a saucepan over medium heat, preheat oil and saute garlic and onion until golden brown. 
  • Add kangkong stems and saute until it softens or about 2 minutes
  • Add soy sauce, vinegar, peppercorn,  salt, pepper, brown sugar, mix and allow it to saute.
  • Next, add the remaining  kangkong, chilli peppers and allow it to simmer for 5 minutes (no need to add water because kangkong is watery) cover with a lid and allow it to cook for an additional 2-3 minutes until the leaves are cooked.
  • Best serve hot with steamed rice
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Calories: 111kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 1.843mgPotassium: 185mgFiber: 1gSugar: 6gVitamin A: 217IUVitamin C: 36mgCalcium: 26mgIron: 1mg
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Happy New Year and welcome back!  I took a quick break from sharing recipes on my blog, but now I'm back and excited to share with you more delicious Vegan Vegetarian Filipino Recipes! And to kick off 2020, here's a delicious and nutritious recipe!

Vegetarian Ginisang Monggo (Mung Bean Soup)

· 4 Comments

This Vegetarian Ginisang Monggo is the ultimate comfort food and a staple in all Filipino homes.  It's hearty, savory, full of nutritional benefits like and great to eat on a nice cold day. 

Looking for more Ginisang Dishes? Try my Ginisang Repolyo (Sautéed Cabbage) or my Ginisang Sayote.

cooked Ginisang monggo in a wooden bowl
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What is Ginisang Monggo?

Ginisang monggo is made of softened mung beans, mixed with vegetables, edible leaves like ampalaya leaves, malungay leaves, or petchay leaves. And there are so many different names and spellings for this recipe like:

  • Mung Bean
  • Monggo Soup
  • Monggo Beans
  • green mung beans

to name a few.  So throughout the recipe, you'll see me write it in different variations.

Health Benefits

  • Rich in Nutrients: Mung beans are packed with essential nutrients, including protein, fiber, vitamins (such as folate, vitamin B1, and vitamin B6), and minerals (such as iron, magnesium, potassium, and phosphorus).
  • High Protein Content: Mung beans are an excellent plant-based source of protein, making them especially beneficial for vegetarians and vegans. Protein is essential for muscle repair, growth, and overall health.
  • Heart Health: Mung beans contain antioxidants like flavonoids, polyphenols, and phenolic acids, which may help reduce the risk of heart disease by preventing oxidative stress and inflammation.
  • Regulates Blood Sugar Levels: The low glycemic index of mung beans means they are digested and absorbed slowly, leading to a gradual rise in blood sugar levels. This can help regulate blood sugar levels and reduce the risk of diabetes.
ready to serve Ginisang monggo

Top Tips

  • Pre-soak mung beans overnight so cooking will be faster. Overnight is best or at least 4 hours before cooking.
  • To speed up the softening process of monggo beans, use a pressure cooker. In just 10 to 15 minutes, they'll be ready for cooking, saving you hours of waiting time.

Variations

  • Coconut Milk Addition: For a creamier texture and a hint of sweetness, add coconut milk to the soup. Simmer the mung beans with coconut milk along with your choice of vegetables and seasonings.
  • For an authentic hint of seafood flavor, add vegan fish sauce to your dish.

Substitutions

  • Mung Beans: If you don't have mung beans, you can substitute with other legumes like lentils or split peas. Each will provide a slightly different texture and flavor, but they will still work well in the soup.
  • Vegetables: Feel free to customize the vegetables based on what you have on hand or your personal preferences. Common vegetables used in ginisang monggo include malunggay (moringa) baby spinach leaves, kale, tomatoes, eggplant, squash, bok choy, and green beans.
  • Broth: Instead of using water as the base for the soup, you can use vegetable broth or bouillon cubes for added flavor. If you don't have either, water with additional seasoning such as salt, pepper, and herbs can also work.
  • Aromatics: While garlic and onions are traditional aromatics used in ginisang monggo, you can also experiment with other aromatics like lemongrass for a different flavor profile.
  • Protein: If you want to increase the protein content of the soup, you can add tofu, tempeh, or seitan along with the mung beans. Alternatively, you can serve the soup with a side of protein-rich foods like tofu scramble or grilled tempeh.

Storage

  • Refrigeration: If you have leftovers, store the mung bean soup in an airtight container in the refrigerator. It will stay fresh for up to 3-5 days.
  • Freezing: For longer storage, you can freeze the mung bean soup. Allow it to cool completely before transferring it to a freezer-safe container or resealable plastic bag. Label the container with the date and freeze for up to 2-3 months. (I suggest removing the vegetables, you can add them after you defrost it.)
  • Thawing and Reheating: When ready to enjoy the frozen soup, thaw it overnight in the refrigerator. Reheat it on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave it in a microwave-safe container, stirring occasionally, until thoroughly heated.
Ginisang monggo with ampalaya leaves in a wooden bowl

Ingredients

These are the Ginisang Monggo ingredients that you will need:

  • mung beans
  • water
  • coconut oil
  • tofu 
  • garlic
  • onion
  • ginger
  • salt 
  • pepper
  • ampalaya leaves or malunggay leaves
ingredients for Ginisang monggo

Instructions

In a saucepan or large pot, over medium heat, add 2 cups of water in the pot. Then add mung beans and cook for about 20-25 minutes or until cooked:

cooking the monggo beans in a pot

The cooked monggo should be fluffier, skin is opened, and soft, just like what we have here:

cooked monggo beans in a pot and white bowl

When it is cooked, strain the water and set aside:

strained cooked monggo beans

Heat a nonstick pan over medium heat with coconut oil and fry tofu until it’s lightly brown on both sides, then set aside:

frying the tofu cubes in a pan

In the same pan, sauté garlic, onion, ginger:

sauteing the garlic, ginger and onions in a pan for Ginisang monggo recipe

Add the cooked mongo beans, mixed, saute, and add water if you like the Ginisang Monggo soupy:

adding the cooked monggo in the pan with the spices

Add salt and pepper until you get your desired taste:

seasoning the Ginisang monggo with salt and pepper

In another bowl, gently smash the ampalaya leaves in salt and remove the green juice to lessen the bitter taste. 

Going back to the pan with the monggo beans, you can now add in the fried tofu:

adding the fried tofu to the ginisang monggo in the pan

Add the ampalaya leaves on top of the mung beans and mix. You can add water if you love it to be soupy. Simmer again for a few minutes then turn off fire:

adding the ampalaya leaves and adding water to the ginisang monggo

Your Ginisang Monggo is all done! It's best to serve with hot rice or you can eat it as is since monggo is already filling and has enough carbs to make you full.

cooked Ginisang monggo in a pan

Frequently Asked Questions

More Delicious Authentic Filipino Food Recipes:

mung bean soup with vegetables and tofu in a brown bowl
5 from 1 vote
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Vegetarian Ginisang Monggo

Ginisang Monggo, featuring hearty mung beans and a medley of savory vegetables, is the ultimate comfort food and a staple in Filipino homes, offering a hearty, savory, and nutritious dining experience.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Soup
Cuisine: Filipino
Servings: 4 servings
Calories: 306kcal
Author: Lainey

Ingredients

  • 1 cup dried mung beans **
  • 2 ½ cups water
  • 1 tablespoon coconut oil
  • 100 grams tofu diced
  • 3-4 cloves garlic minced
  • 1 small onion minced
  • 1 tablespoon ginger minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 bunch ampalaya leaves

Instructions

  • In a sauce pan over medium heat, add 2 cups of water in the pot,  add mung beans and cook for about 20-25 minutes or until cooked. Strain and set aside. until it is cooked, strained and set aside. 
  • Heat a nonstick pan over medium heat with coconut oil and fry tofu until it’s lightly brown on both sides, then set aside.
  • In the same pan, sauté garlic, onion, ginger.  Add the cooked mongo beans, mixed, saute, and add water if you like the Ginisang Mongo soupy. Add salt and pepper.
  • In another bowl, gently smash the ampalaya leaves in salt and remove the green juice to lessen the bitter taste. 
  • Add the ampalaya leaves on top of the mung beans, mix, then turn off stove.
  • Season with salt to taste and best serve with hot steamed rice. 
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Notes

**Soaking the beans overnight helps them cook faster.
Serving: 1gCalories: 306kcalCarbohydrates: 52gProtein: 18gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 598mgPotassium: 690mgFiber: 10gSugar: 6gVitamin A: 61IUVitamin C: 9mgCalcium: 128mgIron: 5mg
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By the way, for those of you who are learning Filipino cooking, this recipe is a great start. This was one of the first Filipino dishes I made and mastered and I'm still learning how to make it even better!

Because Filipinos are creative, this has made this ginisang monggo recipe an ultimate comfort food since it is very versatile, you can change the flavor easily by adding coconut milk or adding your favorite vegetarian meat.

This recipe is so simple, cost-friendly, nutritious, and easy to cook.

Vegan Bopis

· 4 Comments

This Filipino Vegan Bopis is loaded with nutritious ingredients and bold flavors!  It's usually made with pork and other meats, but to veganize the recipe, we used tofu and shitake mushrooms without losing the authentic taste. Try making this plant-based version for a heathy option!

Are you interested to try more vegan Filipino recipes? Check out my Filipino Vegan Corned Beef Hash, Vegan Binakol, and Vegan Chicken Afritada recipe!

delicious and Filipino vegan bopis on a blue plate
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What is Vegan Bopis?

Bopis is a unique Filipino recipe that uses body parts of the pig that many people wouldn't think they can be made into a recipe. It is mainly made with pig's lungs and heart, finely minced. It is considered a go-to meal with alcoholic beverages during Filipino gatherings but as years passed, it has turned into a main dish.

For a plant-based version, I used shiitake mushrooms and tofu to replace the meat of the recipe but it still has the goodness of the authentic taste. Feel free to serve this healthy and savory vegan bopis with steamed rice or use lettuce leaves to wrap it!

Discover more of this easy Filipino dish below. Enjoy reading!

vegan bopis on a blue plate with fresh lettuce leaves and red chili on top

Variations

  • Spicy flavor: If you love spicy bopis, add more chili peppers, siling labuyo, a dash of chili oil, or diced jalapeños.
  • Sweet flavor: To add sweetness, use a little pineapple juice and diced pineapple.
  • Dry texture: You can omit adding the water or decrease the water quantity if you prefer a dry bopis.

Substitutions

  • Coconut Oil: For a neutral option, use olive oil, vegetable oil, or avocado oil.
  • Water: Bicolanos love coconut milk in their bopis, so you can also add coconut milk as a replacement for water. It makes a creamier bopis.
  • Ginger: Substitute with galangal or turmeric for a similar aromatic and earthy flavor.
  • Annatto Powder: Use turmeric for color and paprika or smoked paprika for a slight smoky flavor.
  • Firm Tofu: Replace with tempeh for a firmer, nuttier texture, or seitan for a chewy, meaty texture.

Storage

  • To keep vegan bopis fresh, refrigerate in an airtight container for up to 4 days.
  • Freeze it in portioned containers for up to three months for extended storage, and reheat it completely before serving.

Ingredients

These are the ingredients that you will need:

vegan bopis ingredients

Instructions

In a saucepan over medium heat, preheat oil and saute the garlic and ginger:

sauteing garlic for bopis recipe

Add onion and saute until translucent, for about 1 minute:

sauteing onion with garlic for bopis recipe

Add chili peppers:

adding chili to the garlic and onions for bopis recipe

Then add in ¾ cup of diced tofu and the diced shitake mushroom:

adding in shitake mushrooms and tofu

At this point, also add the mashed tofu then mixed and stir for 2-3 minutes:

mixing the soft tofu to the ingredients of vegan bopis

Then add 1 tablespoon of annatto powder and mix:

adding annato powder to the vegan bopis

Add vinegar or calamansi:

pouring in calamansi juice to the vegan bopis

Add soy sauce and mix:

adding in soy sauce to the vegan bopis

Add bay leaves and allow it to simmer for 2 minutes:

adding bay leaves to the vegan bopis

Next, add water:

pouring water to the bopis to simmer

Then add in the carrots and radish then mix until well combined:

adding carrots and radish to the vegan bopis in the pan

Allow it to simmer for 2-3 mins then add salt and pepper:

seasoning the vegan bopis with salt and pepper

Mix well and serve with steamed rice.

mixing the vegan bopis with a wooden ladle

Enjoy a healthy meal!

Top Tips

  • It is important to mince or slice the ingredients into the same sizes as it is one of the characteristics of the bopis recipe.
  • For a fancier presentation and of course, taste, top with grated vegan cheese before serving.

FAQ

delicious and Filipino bopis on a blue plate

More Recipes

If you're looking for more delicious authentic Filipino food, check out these recipes:

healthy and delicious Filipino vegan bopis served on a blue plate with lettuce leaves
5 from 1 vote
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Vegan Bopis

This authentic Filipino vegan bopis recipe is loaded with nutritious ingredients and rich, bold flavors. It's gluten-free, vegetarian and vegan friendly. Try this for a healthy lunch or dinner!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entree, Vegan
Cuisine: Filipino
Keyword: vegan bopis
Servings: 3 -4 people
Calories: 491kcal
Author: Lainey

Ingredients

  • 2 tablespoon coconut oil
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 small onion chopped and minced
  • 2 chili peppers minced
  • 240 grams firm tofu sliced into small cubes
  • 250 grams dried shitake mushroom soaked and sliced into small cubes
  • 215 grams soft tofu mashed
  • 1 tablespoon annatto powder
  • 2 tablespoon vinegar or calamansi
  • 2 tablespoon soy sauce
  • 2 bay leaves
  • 1 cup water
  • ½ cup carrots diced
  • ¾ cups radish diced
  • 2 ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • In a saucepan over medium heat, preheat oil and sauté garlic, ginger and onion until translucent, about 1 minute.
  • Add chili peppers and ¾ cup of diced tofu, diced shitake mushroom, and mashed tofu then mixed and stir for 2-3 minutes
  • Then add 1 tablespoon of annatto powder and mix.
  • Add vinegar or calamansi, soy sauce and mix.  Add bay leaves and allow it to simmer for 2 minutes.
  • Next, add water, carrots, radish and mix until well combined.
  • Allow it to simmer for 2-3 mins then add salt, pepper.
  • Serve and enjoy.  
Leave a Comment
Serving: 1servingCalories: 491kcalCarbohydrates: 79gProtein: 22gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 2661mgPotassium: 1754mgFiber: 13gSugar: 8gVitamin A: 3859IUVitamin C: 56mgCalcium: 176mgIron: 4mg
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Vegan Dinuguan

· 4 Comments

This Vegan Dinuguan is a bold and delicious adaptation of the traditional Filipino pork blood stew! This recipe is pork-free, savory, and rich in taste, and pairs best with Filipino rice cake (puto) or hot steamed rice! It's a healthier version of the original recipe, but still packed with the delicious traditional flavor of dinuguan!

Hungry for more Filipino vegan cooking inspiration? Create my Vegan Bagoong, Vegan Batchoy, and Vegan Bistek.

authentic pork free dinuguan in a bowl
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What is Vegan Dinuguan?

The word dinuguan literally means "cooked with blood." Sounds scary, right? A favorite in the Philippines, Dinuguan is known for its bold, dark sauce, made traditionally with blood and offal. Many people love this Filipino food.

Where did the dish originate from?

Dinuguan is a Filipino savory dish with deep Spanish influence, traditionally made with pork meat and blood. Known for its black broth and tangy kick from Datu Puti white vinegar, it’s one of the most meat-heavy dishes in the country’s cuisine.

But with health trends growing and foodies exploring more sustainable options, this vegan version provides a strong justification for ditching the meat, especially for people dealing with cholesterol or avoiding medical bills from too much red meat.

This dish is a mixture of umami-rich ingredients like mushrooms, tofu, and blended black beans to mimic the taste and creamy texture of the sauce.

It’s a meatless dish that still carries the heavy mark of tradition.

Health Benefits of Black Beans

  • Rich in fiber for digestive health
  • High protein content aids muscle repair
  • Lowers the risk of heart disease due to antioxidants
  • Manages blood sugar levels with a low glycemic index
  • Supports weight management through satiety
delicious filipino meat-free dinuguan served in two bowls

Substitutions

  • Dried shiitake mushroom – Use oyster mushrooms or gluten cake for chewy texture
  • Soy protein – Replace with wheat gluten cake (seitan), tempeh, or extra firm tofu
  • Coconut oil – Use olive oil or vegan butter for a rich flavor
  • Tofu – Sub with tempeh or seitan; use extra firm tofu to avoid breakage
  • Vinegar or calamansi – Datu Puti white vinegar is ideal; lemon or apple cider vinegar works too
  • Chili peppers – Use serrano peppers, finger chilis, or red chili flakes
  • Salt & pepper – Use vegetable bullion or cup vegetable broth for a richer taste

Variations

  • Gluten-free – Skip soy protein and seitan, and stick with mushrooms and tofu
  • Sweet and tangy – Add a pinch of organic brown sugar or turbinado sugar
  • More savory – Stir in vegetable broth or a touch of vegan butter

Storage

  • Countertop – Not recommended due to tofu
  • Refrigerator – Store in a sealed container for up to 4 days
  • Freezer – Freeze for up to 2 months; reheat over low heat
delicious vegan pork free dinuguan in a bowl with red chili

Ingredients

These are the ingredients that you will need:

vegan dinuguan ingredients

Instructions

Pre-soak dried shiitake mushrooms and soy protein in 3-5 cups of water until softened. Then squeeze out the water from the mushroom and soy protein, and then slice it into small cubes.

Pour a little amount of water (2.5 cups) into the blender and add the pre-drained and rinsed black beans: 

adding water to the black beans in a blender

Blend it until it becomes mushy and grayish-black, then set aside:

mushy black beans for vegan dinuguan

In a medium size pot or pan over medium heat, preheat the oil and first sauté the ginger. After 15 seconds, saute garlic and medium onion and cook until translucent:

sauteing ginger and garlic for vegan dinuguan

Then add soy protein and sauté for 3 minutes:

sauteing the vegan meat with the garlic and ginger

Note: Once you pre-soak the magic meat, it will expand. Just squeeze the water out, then slice into specified cuts.

Add shitake mushrooms, and continually sauté for 5 minutes:

sauteing the shitake mushrooms

Note: Dried mushrooms will expand once soaked in water. After soaking, squeeze out the water and slice into specified cuts.

Next, add tofu and sauté for 3 minutes:

adding the tofu for the vegan dinuguan

Then add the blended black broth to the pot and mix until combined:

pouring in the blended black beans

Add 1 cup of water to the blender to wash out the remaining black beans and add it to the pot:

adding water to the vegan dinuguan

Add chili peppers and cover the pot for 5 minutes or until it simmers:

adding chilis to the vegan dinuguan

Place the lemongrass:

adding the lemongrass to the vegan dinuguan

Then add vinegar:

adding the vinegar to the vegan dinuguan

Then add salt:

adding the salt to the vegan dinuguan

Followed by pepper:

seasoning the vegan dinuguan with pepper

Mix and cover for a while:

mixing the vegan dinuguan using a wooden ladle

Season according to your taste. Some love Dinuguan that's not too salty, and some also like it sour. You will also love it with red chilis if you are a spicy food lover.

This vegan dinuguan is always best served with rice. Yum!

vegan dinuguan in bowls with rice puto

Top Tips

  • If you can't find the magic meat, you can also find seitan tofu or any vegetarian meat. It tastes just as delicious.
  • To make your vegan dinuguan extra creamy, you can replace the water with coconut milk. It gives an authentic flavor to the dinuguan, which you will surely love.
  • For a more exciting texture to your vegan dinuguan, add oyster mushrooms right before you take it off the stove. Oyster mushrooms cook quickly.
  • You can find shiitake or oyster mushrooms in Asian grocery stores or farmers' markets near you.
  • Use a high-performance blender to get a smooth, creamy texture from the black beans. This helps mimic the original black color and feel of traditional Dinuguan.
  • Feel free to add more chili if you have a high tolerance for spiciness.

FAQ

Here are more delicious, authentic Filipino desserts:

healthy plant based filipino blood stew
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Vegan Dinuguan

This recipe is a creative way to cook authentic Dinuguan the pork-free way that is so quick and delicious!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizers, Main Course
Cuisine: Filipino
Servings: 4 - 5 servings
Calories: 107kcal
Author: Lainey

Ingredients

  • 70 grams dried shitake mushroom slice into small cubes soaked in water
  • 40 grams soy protein magic meat soaked in water and sliced into small cubes
  • 3-5 cups water
  • 450 grams canned baked black beans drained and rinsed
  • 2.5- 3 cups of water
  • 2-3 tablespoons coconut oil
  • 1-2 tablespoon ginger minced
  • 5 cloves of garlic minced
  • 1 small white onion small cubes around 40 grams
  • 210 grams firm tofu slice into small cubes
  • 3 chilli peppers
  • 3 tablespoons vinegar or calamansi
  • 1 ½ tablespoons of salt
  • 1 teaspoon of pepper
  • 1 -2 strands of lemongrass knotted
  • 1-2 bay leaves optional

Instructions

  • Pre-soak dried shitake mushrooms and soy protein in 3-5 cups of water until softened. Then squeeze out water from the mushroom and soy protein then slice it into small cubes. 
  • Pour in a little amount of water (2.5 cups) into the blender, add the pre-drained and rinsed black beans, and blend it until it becomes mushy and grayish black, set aside.
  • In a pot over medium heat, preheat oil and first sauté ginger. After 15 seconds, add garlic, and onions and cook until translucent.
  • Then add soy protein and sauté for 3 mins. Note: Once you pre-soak the magic meat it will expand, just squeeze the water out then slice it into specified cuts.
  • Add shitake mushrooms, and continually sauté for 5 minutes Note: Dried mushrooms will expand once soaked in water, after soaking squeeze out water and then slice into specified cuts.
  • Next, add tofu and sauté for 3 minutes, then add blended baked black beans to the pot and mix until combined.  Add 1 cup of water in the blender to wash out the remaining black beans and add it to the pot.
  • Add chili peppers and cover the pot for 5 minutes or until it simmers.
  • Add vinegar, salt, pepper,  mixed and cover for a while.
  • Season to taste.
  • Best served with rice.
Leave a Comment
Serving: 1servingCalories: 107kcalCarbohydrates: 4gProtein: 9gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 113mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 326IUVitamin C: 49mgCalcium: 30mgIron: 2mg
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Easiest Cassava Cake Ever

· 29 Comments

Cassava Cake is a Filipino delicacy in the Philippines.  It is rich, creamy, custard-like, and coconutty with a little texture from the grated cassava and it's gluten-free! This is a great dish to bring for potluck or simply eat for an afternoon snack

Love Filipino snacks? Try reader favorites Buko Pandan (Coconut Pand in Pearls), Mango Float, Binignit (Dessert Coconut Soup), or Cassava Bibingka.

a slice of sweet, creamy, and delicoius cassava cake on a white dessert plate
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When I actually started to enjoy eating Filipino Desserts, Cassava Cake was one of the first dishes I came to love and enjoy.  There are so many different Cassava Cake versions out there, but this is an easy one to start with.  Let me know how it goes!

What is Cassava Cake?

It is a very popular dessert in the Philippines made from yuca or tapioca plant. Since the Philippines has wide farmlands, Filipinos plant tapioca as one of their root crops. Tapioca is popularly called Kamoteng Kahoy in the Philippines which means "camote tree" or "tapioca tree".

Cassava cake is a dessert that is very easy to prepare. It can be baked, steamed, or broiled. It just needs some basic mixing skills and you are good to go! The only hard thing to do when making cassava cake is the waiting time since it takes an hour or more to make.

But the waiting is always worth it! When you take a  bite of the creamy, soft, and cheesy Cassava cake, you know you are eating one of the best desserts in the Philippines.

delicious slices of cassava cake on a white bowl

Top Tips

  • For a thinner cassava cake, divide the mixture evenly between two baking dishes and bake. If you’re in the Philippines, you're in luck—fresh cassava roots are readily available at public farmers' markets. Many friendly vendors will even grate the roots for you at a minimal fee, saving you the hassle!
  • If you love a sweeter cassava cake, you can mix a jar of macapuno strings which you can buy in Asian grocery stores.
  • If using frozen cassava, leave it at room temperature for at least 30 minutes to 1 hour to thaw.

Substitutions

For the Cake:

  • Fresh Cassava:
    • Frozen Grated Cassava: Thaw and drain before use.
    • Grated Sweet Potato: Provides a different flavor but similar texture.
    • Yam: Another alternative with a comparable texture.
  • Coconut Milk:
    • Almond Milk or Soy Milk: For a non-coconut flavor.
    • Evaporated Milk: For a richer, less coconutty flavor.
  • Melted Butter:
    • Vegetable Oil: Provides moisture, though with less flavor.
    • Coconut Oil: Adds a subtle coconut flavor.
  • Egg:
    • Flaxseed or Chia Egg: Mix 1 tablespoon of flaxseed or chia seeds with 3 tablespoons of water, let sit until gelatinous.
    • Applesauce: Use ¼ cup as a substitute for 1 egg.
  • Evaporated Milk:
    • Regular Milk: For a less creamy texture.
    • Cream: For a richer, more decadent result.
  • Sugar:
    • Honey or Maple Syrup: For a natural sweetener.
    • Brown Sugar: Adds a caramel-like flavor.
  • Condensed Milk:
    • Sweetened Coconut Milk: For a dairy-free option.
    • Homemade Sweetened Condensed Milk: Simmer 2 cups of milk with 1 cup of sugar until reduced by half.

For the Topping:

  • Condensed Milk:
    • Sweetened Coconut Milk: For a dairy-free alternative.
    • Maple Syrup: For a different sweetness profile.
  • Coconut Milk:
    • Almond Milk or Soy Milk: For a different flavor.
    • Heavy Cream: For a richer, creamier topping.
  • Egg Yolk:
    • Egg White: For a lighter topping.
    • Flaxseed or Chia Egg: As a plant-based alternative.
  • Grated Cheese:
    • Shredded Coconut: For a different texture.

Variations

  • Ube Cassava Cake
    • Ingredients: Add 1 cup of ube (purple yam) puree to the cassava mixture and 1 teaspoon of vanilla extract
    • Topping: Mix a little ube extract into the topping for added flavor and color.
  • Coconut and Mango Cassava Cake
    • Ingredients: Mix in 1 cup of diced fresh or dried mango into the cassava batter.
    • Topping: Garnish with shredded coconut and additional mango chunks.
  • Matcha Cassava Cake
    • Ingredients: Add 2 tablespoons of matcha powder to the cassava mixture for a green tea flavor.
    • Topping: Dust with extra matcha powder before serving.

Storage

  • Store cassava cake in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the refrigerator before serving and check for freshness before consuming.

Ingredients

Cassava

  • fresh cassava
  • coconut milk
  • melted butter
  • egg
  • evaporated  milk
  • sugar
  • condensed milk
ingredients for the cassava cake recipe

For the  Topping:

  • condensed milk
  • coconut milk
  • egg yolk
  • grated cheese
ingredients for the custard topping for cassava cake

Instructions

Before starting the mixing process, preheat the oven to 350F, and don't forget to grease the pan with butter or your trusted non-stick baking spray:

buttered baking pan for cassava cake

Make sure that you squeeze out all the water or liquid from the grated cassava:

grated cassava on a large clear bowl

In a large mixing bowl, stir cassava, coconut milk, butter, egg, evaporated milk, sugar, and condensed milk:

adding the wet ingredients to the grated cassava

Mix until well combined then set aside:

mixing the ingredients of the cassava cake

Pour the mixture into a greased pan and bake for 35 minutes:

pouring the cassava cake batter to the baking pan

Meanwhile, prepare the topping ingredients namely, condensed milk, coconut milk, and egg yolk:

custard topping ingredients in a large bowl

Mix thoroughly until well combined, then set aside:

mixed custard topping in a clear large bowl

When the cassava is golden brown, firm or 50 minutes into baking, remove the cassava from the oven:

baked cassava cake in a baking pan

Pour the topping over the cassava and spread it, then bake in the middle racks for 15 to 20 minutes more:

pouring the custard topping on top of the baked cassava cake

Add grated cheese or use a cheese grater to grate a block of your favorite cheese, and cook for another 10 minutes:

adding grated cheese on top of the cassava cake with custard topping

To check for doneness, use a toothpick and if it comes out clean, it's finished baking.

freshly baked cassava cake in a pan

Soft, milky, and creamy - an all-in-one dessert that's so easy to make! You can eat cassava cake warm or chilled. I like to eat them both ways 🙂

taking a slice of cassava cake with a fork

Frequently Asked Questions

More Delicious Authentic Filipino Food:

Top Hint: It's not advisable to use parchment paper for cassava cake as it tends to stick on the cake itself, making it hard to peel off after baking. It's best to use a non-stick baking pan or use a non-stick baking spray or slather with butter or margarine.

slices of delicious cassava cake in a white bowl
4.59 from 12 votes
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Cassava Cake

Foolproof Cassava cake recipe which everyone will love!  The ingredients are easy to find and perfect to try out even if you are a newbie in baking!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8 servings
Calories: 3146kcal
Author: Lainey

Ingredients

  • 2 ½ cups fresh cassava*
  • ½ cup coconut milk
  • 1 tablespoon melted butter
  • 1 egg
  • 1 cup evaporated milk
  • ¼ cup sugar
  • 1 cup condensed milk

Topping

  • ¼ cup condensed milk
  • ¼ cup coconut milk
  • 1 egg yolk
  • ⅛ cheddar cheese grated

Instructions

  • Preheat oven to 350F, and grease an 11x7 pan with butter.
  • If using fresh cassava, make sure to squeeze out the liquid. If using frozen, move on to the next step.
  • In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, and condensed milk, and mix until well combined.
  • Pour the mixture into a greased pan and bake for 35 minutes. 
  • Meanwhile, prepare the topping by mixing in medium bowl, condensed milk, coconut milk, and egg yolk until well combined, then set aside.
  • When the cassava is golden brown and firm or 50 minutes into baking, remove the cassava from the oven and pour the topping over the casava and spread it, then bake for 15 to 20 minutes.
  • Add grated cheese and cook for 10 more minutes.
  • Allow to cool completely, then serve!
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Notes

*Use frozen cassava if can't find fresh cassva. Sold in most asian markets.
Serving: 1gCalories: 3146kcalCarbohydrates: 486gProtein: 67gFat: 111gSaturated Fat: 75gTrans Fat: 1gCholesterol: 593mgSodium: 1023mgPotassium: 4048mgFiber: 9gSugar: 293gVitamin A: 2547IUVitamin C: 123mgCalcium: 1919mgIron: 9mg

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Mushroom Chicharon

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This Mushroom Chicharon, made with crispy oyster mushrooms and a blend of savory spices, is crunchy, simple, and absolutely delicious! A crowd favorite at parties and potlucks, it's the perfect snack to share with friends and family.

Looking for more Filipino Appetizer dishes? Try my Fishless Crab Cakes, Addicting Filipino Empanada, or my Crispy Kangkong!

delicious and crispy mushroom chicharon in a bowl
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What is Chicharon?

Chicharon, also spelled tsitsaron in the Philippines, is a popular crunchy snack usually made from pork belly, pork rinds, beef rinds, or chicken skin.

Filipinos love to dip chicharon in spicy vinegar and use it as a garnish for dishes like monggo soup and pancit.

Though delicious, chicharon is considered unhealthy when eaten too much because it's made from pork belly, pork rinds, beef rinds, or chicken skin, all of which are high in fat and cholesterol.

Filipinos usually enjoy chicharon with beer, but because of its health risks, they try to eat it in moderation, especially those with health concerns.

delicious and crispy mushroom chicharon in small bowls

As a chicharon lover, I created a vegan/vegetarian version called Mushroom Chicharon. It offers the same crispiness and great taste without the high cholesterol.

Mushroom Chicharon is a healthy alternative to traditional Filipino chicharon, making this recipe a must-try!

crispy mushroom chicharon in a bowl lined with brown paper towel

Top Tip

  • Dry the Mushrooms Thoroughly: Ensure the mushrooms are completely dry before coating them. Excess moisture can make the batter soggy and prevent it from sticking properly.

Substitutions

Flour:

  • Cornstarch: For a crispier texture.
  • Rice Flour: For a lighter, gluten-free option.
  • Chickpea Flour: For a nutty flavor and gluten-free alternative.

Baking Powder (Optional)

  • Club Soda: Adds lightness to the batter, though the texture may differ.

Pepper:

  • White Pepper: For a milder, less pungent flavor.
  • Cayenne Pepper: For added heat.
  • Smoked Paprika: For a smoky, mildly spicy flavor.

Garlic Powder:

  • Fresh Garlic: Minced and sautéed for a stronger flavor.
  • Onion Powder: For a different but complementary flavor.
  • Shallot Powder: For a milder, sweeter garlic-like flavor.

Paprika:

  • Smoked Paprika: For a smoky twist.
  • Chili Powder: For added heat and depth of flavor.
  • Cayenne Pepper: For more spice.

Annatto Powder (Optional):

  • Turmeric: For a yellow color and earthy flavor.
  • Paprika: For color with a mild flavor.
  • Saffron: For a unique flavor and color, though more expensive.

Salt:

  • Sea Salt: For a slightly different mineral content.
  • Kosher Salt: For a different texture and a cleaner taste.
  • Soy Sauce: For added umami and saltiness.

Water:

  • Vegetable Broth: For added flavor.
  • Plant-Based Milk: For a richer texture.
  • Sparkling Water: For a lighter, airier batter.

Oyster Mushroom:

  • Shiitake Mushrooms: For a meaty texture and rich flavor.
  • King Oyster Mushrooms: For a similar texture and size.
  • Portobello Mushrooms: For a heartier, more robust flavor.

Breadcrumbs:

  • Panko: For a lighter, crispier coating.
  • Crushed Cornflakes: For a crunchy texture.
  • Ground Almonds: For a nutty, gluten-free option.

Variations

Spicy Mushroom Chicharrón

  • Ingredients: Add cayenne pepper or chili powder to the seasoning mix.
  • Flavors: Serve with a spicy dipping sauce or sprinkle with extra chili flakes for an added kick.

Garlic-Parmesan Mushroom Chicharrón

  • Ingredients: Mix grated vegan parmesan and extra garlic powder into the breadcrumbs.
  • Flavors: Sprinkle with fresh parsley and serve with a garlic aioli for a rich, savory twist.

Smoky Mushroom Chicharrón

  • Ingredients: Use smoked paprika instead of regular paprika, and add a bit of liquid smoke to the batter.

Storage

  • Store mushroom chicharrón in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes to restore crispiness. Avoid microwaving as it may make the chicharrón soggy.

Ingredients

  • all purpose flour
  • baking powder
  • pepper
  • garlic powder
  • paprika
  • annatto powder
  • salt
  • water
  • oyster mushroom
  • breadcrumbs
mushroom chicharon ingredients

Instructions

In a bowl, mix together all the dry ingredients except the bread crumbs:

dry ingredients of the mushroom chicharon in a clear bowl

Add water and mix until well combined:

water pouring into a bowl of flour

This is how the batter should look like after mixing:

mixed batter of the mushroom chicharon in a bowl

Add oyster mushroom in the flour mixture and submerge all parts:

coating the oyster mushrooms with batter
coating the mushrooms with bread crumbs

In a saucepan, add 1 cup of coconut oil and heat until hot enough to fry the mushrooms:

preheating the oil in a deep pan

Deep fry mushroom until it’s golden brown:

deep-frying the oyster mushrooms in oil

Take out from the saucepan when the mushroom chicharons are golden brown, just like this one. Strain and drain mushrooms to remove oil:

taking out golden brown mushroom chicharon from the pot using a tong

Mushroom chicharon is best when served hot. Doesn't these mushroom chicharon look enticingly delicious? I am drooling!

Enjoy your Mushroom chicharon - a Filipino favorite snack but the healthier way to have it!

mushroom chicharon in small bowls

Frequently Asked Questions

More Delicious Authentic Filipino Food Recipes:

Mushroom Chicharon in a brown bowl
5 from 1 vote
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Mushroom Chicharon

This Mushroom Chicharon, made with crispy oyster mushrooms and savory spices, is a crunchy, simple, and delicious crowd favorite that's perfect for sharing at parties and potlucks.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Filipino
Servings: 2
Calories: 1533kcal
Author: Lainey

Ingredients

  • 1 cup coconut oil for frying
  • ¾ cup all purpose flour
  • ⅛ teaspoon baking powder optional
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon annatto powder optional
  • 1 ½ teaspoons salt
  • ¼ cup water
  • 120 grams oyster mushrooms washed
  • 2 cups breadcrumbs

Instructions

Heat the Oil:

  • In a saucepan, heat 1 cup of coconut oil until hot.

Prepare the Batter:

  • In a bowl, mix together the flour, baking powder (if using), pepper, garlic powder, paprika, annatto powder (if using), and salt.
  • Add the water to the dry ingredients and stir until the mixture is smooth.

Coat the Mushrooms:

  • Submerge the washed oyster mushrooms in the flour mixture, ensuring they are fully coated.
  • Roll the coated mushrooms in breadcrumbs until fully covered.

Fry the Mushrooms:

  • Carefully place the breaded mushrooms into the hot oil and deep fry until they turn golden brown.

Drain and Serve:

  • Strain and drain the mushrooms to remove excess oil.
  • Serve hot and enjoy!
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Serving: 1gCalories: 1533kcalCarbohydrates: 120gProtein: 22gFat: 115gSaturated Fat: 91gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 2576mgPotassium: 551mgFiber: 8gSugar: 8gVitamin A: 157IUVitamin C: 0.02mgCalcium: 230mgIron: 9mg
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Best Binignit

· 1 Comment

This Binignit is made with ube, taro, and tapioca pearls and is the ultimate snack or dessert. It's creamy, rich, and loaded with coconut flavor that will satisfy your craving and it's plant based and you can't even tell the difference!

Looking for more Filipino desserts? Try my Sweet Ginataang Munggo or my Easy Bilo Bilo!

deliciou binignit in white bowls
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What is Binignit?

Binignit (sweet stew or dessert soup) is a beloved dessert among Filipinos, and it's pretty simple to whip up. You just toss all the ingredients into a pot, give it a good stir, and let everything cook.

Originally from the Visayas island in the Philippines, Binignit has become a Holy Week tradition for Cebuano Roman Catholics. They eat it on Good Friday as a way of fasting. But nowadays, you can find Binignit in restaurants any day of the week.

While the basic recipe includes coconut milk, water, taro, ube, sweet potatoes, and saba bananas, people have gotten creative over the years, adding their own twist to it. Brown sugar is commonly used to sweeten Binignit for its rich flavor. And to make it even more fun, colorful tapioca pearls are often added at the end!

With its perfect mix of sweetness and warmth, Binignit is like a cozy hug, especially on rainy days.

What is the difference between bilo-bilo and binignit?

Bilo-bilo is a type of sticky rice ball made from glutinous rice flour. These balls are often cooked in sweet coconut milk and served with fruits like bananas and jackfruit.

Binignit, on the other hand, is a sweet soup or stew that usually contains a variety of root vegetables like taro, sweet potatoes, and purple yam (ube). It's cooked in coconut milk and sweetened with sugar, and sometimes it has bilo-bilo in it too.

So, while both bilo-bilo and binignit are made with coconut milk and can have similar ingredients, the main difference is that bilo-bilo focuses on the sticky rice balls, while binignit is more of a sweet soup with various ingredients.

freshly cooked binignit in two bowls

Top Tips

  • To make the binignit thicker and stickier, which I really enjoy, you can add ground rice flour or ground glutinous rice. Put this in the pot before adding the other ingredients because it takes longer to cook. Also, remember to adjust the amount of water since rice flour and glutinous rice soak up water while cooking.

Substitutions

  • Coconut milk: Almond milk or regular milk.
  • Water: Coconut water or milk.
  • Brown sugar: White sugar, honey, muscovado sugar, or maple syrup.
  • Taro: Sweet potatoes or yams.
  • Ube: Purple sweet potatoes.
  • Sweet potato: Yams or butternut squash.
  • Saba banana: Plantains or regular bananas.
  • Purple tapioca pearls: White tapioca pearls.
  • Sago: Small tapioca pearls or chia seeds.
  • Rice flour: All-purpose flour or cornstarch.

Variations

  • Fruit Variation: Experiment with different fruits such as jackfruit, langka (jackfruit), or pandan jelly.
  • Root Vegetables: Try using yams, cassava, or purple yam (ube) for a unique twist.
  • Tapioca Pearl Alternatives: Use small or large sago pearls, or even chia seeds for added texture.
  • Coconut Milk Replacement: Explore using other non-dairy milk alternatives like soy milk or oat milk for a different flavor profile.
delicious binignit in a white bowl

Storage

  • Refrigeration: Allow the Binignit to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Ensure the container is tightly sealed to prevent absorption of odors from other foods.
  • Freezing: Binignit can be frozen for longer-term storage. Portion it into individual servings or larger batches, then place them in freezer-safe containers or heavy-duty freezer bags. Ensure to leave some space at the top of the container or bag to allow for expansion. Frozen Binignit can last for up to 2-3 months in the freezer.
  • Thawing: When ready to enjoy frozen Binignit, transfer it to the refrigerator to thaw overnight. Alternatively, you can gently reheat it on the stovetop over low heat or in the microwave, stirring occasionally until heated through.
  • Reheating: To reheat refrigerated or thawed Binignit, gently warm it in a saucepan over low to medium heat, stirring frequently to prevent burning or sticking. Alternatively, you can microwave it in short intervals, stirring in between, until heated to your desired temperature.

Ingredients

binignit ingredients

Instructions

In a large pot over medium heat, add coconut milk and cook, and continuously stir until it thickens:

stirring the coconut milk in a pot using a wooden ladle

Then add 2  cups of water and continuously stir. If you love a soupy Binignit, add 1 more cup of water or coconut milk:

adding water to the boiling coconut milk for binignit recipe

Once it boils, add brown sugar and continue to stir:

adding brown sugar to the water and coconut milk mixture

Once the sugar has melted, add the taro and cook for 5 minutes:

adding taro to the boiling coconut milk

Then add the ube and cook for another 5 minutes:

adding the ube for the binignit recipe

Next, add sweet potato for 5 minutes:

adding the orange sweet potatoes to the binignit

Add saba banana,  cover and cook for 3 minutes:

adding the saba bananas to the binignit in the pot

Now, let's do my favorite part and my favorite Binignit ingredient! Add the purple tapioca pearls:

adding the pearl tapioca to the binignit

Then add sago and cover and cook for another 5 minutes:

adding the tapioca to the binignit

Serve and enjoy.

serving the binignit using a wooden ladle

Frequently Asked Questions

binignit in a white bowl
5 from 1 vote
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Best Binignit

Binignit is a colorful, creamy, and tasty Filipino dessert. It’s made with taro, ube, bananas, sweet potatoes, bright tapioca pearls, and sugar. This delicious mix is a favorite snack for many people.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Filipino
Servings: 4 servings
Calories: 931kcal
Author: Lainey

Ingredients

  • 2 cups coconut milk
  • 2 cups water add 1 more cup if you prefer it soupy
  • 1 cup brown sugar
  • 1 cup taro cut into small cubes
  • 1 cup ube purple yam, cut into small cubes
  • 1 cup sweet potato cut into small cubes
  • 5 saba bananas thinly chopped
  • ½ cup purple tapioca pearls*
  • ¾ cup sago pearls*
  • ¼ cup rice flour optional

Instructions

  • In a large pot over medium heat, add coconut milk and cook and continuously stir until it thickens. 
  • Then add 2  cups of water and continuously stir and once it boils, add brown sugar and continue to stir.
  • Once the sugar has melted, add the taro cook for 5 minutes, then add ube and sweet potato for 5 minutes.
  • Add saba banana,  cover and cook for 3 minutes. 
  • Add purple tapioca pearl and sago and cover, cook for 5 mins.
  • Serve and enjoy.
Leave a Comment

Notes

*feel free to use different color of sago or tapioca.
Serving: 1gCalories: 931kcalCarbohydrates: 152gProtein: 18gFat: 31gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 43mgSodium: 133mgPotassium: 1335mgFiber: 8gSugar: 73gVitamin A: 4831IUVitamin C: 17mgCalcium: 117mgIron: 6mg

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Humba

· 1 Comment

Enjoy the sweet and savory taste of this Filipino vegan Humba.  This recipe is perfect for vegans who love the authentic taste of the meat in the recipe but without losing the authentic taste of the Humba.

Want more easy and healthy Filipino recipes? Try cooking my Tofu Sisig, Congee, or this easy Sinigang.

vegan humba in a white plate
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What is Humba?

Humba is basically a braised pork dish in pineapple juice which can be bought in cans or made by pressing the pineapple fruit itself.

Humba is usually made with pork belly meat, dried banana blossoms, black beans, laurel leaves, soy sauce, brown sugar, salt, and pepper.

To veganize it, we used tofu but kept most of the usual ingredients to keep the authentic pork humba flavor.  Enjoy!

cooked vegan humba in a pan and on a white plate

Substitutions

  • You can use artichokes if you don't have banana blossoms.
  • Swap the pork-like meat with these vegetarian meats that would go with this recipe: Porkless Bites (save the sauce for another dish), Vegetarian Roast Duck , and Soy Curls. You can buy then at a local Asian grocery store or online retailers.
  • Substitute soy sauce with tamari or coconut aminos for a gluten-free alternative.

Variations

  • Try adding a splash of coconut milk for a creamier twist.
  • Toss in some chopped bell peppers or mushrooms to boost the veggies, or add saba banana for an extra dose of carbs!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a splash of water if the sauce thickens too much.

Top Tips

  • Before frying your tofu for the Vegan Humba, pat it dry after slicing. Patting it dry with a kitchen towel or paper towel will prevent oil splatters which can hurt and burn your skin.
  • After frying the tofu, get rid of excess oil by placing them on a kitchen paper towel. It will absorb all the excess oils from the fried tofu.
  • If you do not have coconut oil for sautéing the spices, you can use olive oil instead. Just remember that olive oil has a high smoke point so you have to be quick in sautéing and adjust the stove heat properly.

Ingredients

Here's a quick overview of all the ingredients you will need:

  • vegetarian pork-liked protein meat (find vegetarian meat in health food stores or online)
  • block tofu
  • garlic
  • red onion
  • peppercorns
  • vinegar or lime
  • soy sauce
  • coconut oil
  • water
  • pineapple juice
  • dried banana blossoms
  • black beans
  • bay leaves
  • brown sugar
  • salt
  • pepper
vegan humba ingredients

Instructions

In a large bowl, add garlic, onion, peppercorns, vinegar or calamansi, and soy sauce, and mix until well combined:

adding the soy sauce and spices to the vege meat and tofu

In the same bowl add vegetarian pork-like meat and tofu to marinate for 30 minutes to 1 hour (the longer the better):

marinating the vege meat and tofu for vegan humba recipe

Heat a nonstick pan or pot over medium-high heat and add oil. Fry the marinated vegetarian pork and tofu until golden brown and set aside:

frying the vege meat and tofu for the vegan humba recipe

Take out from the pan and place in a bowl. Set aside and proceed to the next cooking steps of the Vegan Humba:

golden brown vege meat and tofu in a white bowl

In the same pan, add marinated sauce:

simmering the vegan humba marinade

Then add cup water and bring to a simmer:

adding water to the vegan humba marinade in the pan

Add a mixture of cornstarch and water to thicken the sauce. Add the cup of pineapple juice:

adding pineapple juice to the vegan humba marinade

Add in the fried vege pork and tofu chunks, cover with a lid and bring to a boil:

adding the vege pork and tofu and letting it simmer in the pan

Add banana blossoms:

adding banana blossoms and salted black beans to the vegan humba

Then add the black beans and bay leaves. Allow it to simmer:

adding the laurel leaves to the vegan humba

After allowing it to simmer, add brown sugar, salt, and pepper then stir:

adding the brown sugar to the vegan humba

Cover the pan and let it continue to simmer for at least 2 minutes:

covered pan with the vegan humba

Taste and season if needed. Vegan Humba is best served hot and eaten with steamed white rice 🙂

scooping the vegan humba with a wooden ladle

Perfect vegan Humba for breakfast, lunch, or dinner!

vegan humba in a pan and on a white plate

Frequently Asked Questions

Here are more delicious Filipino Food to try:

authentic vegan humba served on white plate
5 from 3 votes
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Humba

Here's a vegan and healthy version of the Filipino favorite Humba recipe - sweet and savory taste of the vegan Humba without the guilt!
Prep Time10 minutes
Cook Time20 minutes
Marinate Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Filipino
Servings: 3 -4 people
Calories: 346kcal
Author: Lainey

Ingredients

Marinate Mixture

  • 1 cup vegetarian pork-liked protein meat
  • ½ cup tofu cubed
  • 4-5 cloves garlic minced
  • 1 medium red onion minced
  • 1 tablespoon peppercorns
  • 2 tablespoons vinegar or lime
  • 3 tablespoons soy sauce

To Make the Humba:

  • 3 tablespoons coconut oil
  • 1 cup of water
  • 1 cup pineapple juice
  • 2 tablespoon dried banana blossoms
  • 2 tablespoon black beans
  • 2-4 bay leaves
  • 1 tablespoon brown sugar
  • ¾ teaspoon salt
  • ½ teaspoon of pepper

Instructions

  • In a large bowl, add garlic, onion, peppercorns, vinegar or calaminsi, soy sauce and mix until well combined.  In the same bowl add vegetarian pork-like meat and tofu to marinate for 30 minutes to 1 hour. (the longer the better).
  • Heat a nonstick pan over medium heat and add oil. 
  • Fry the marinated vegetarian pork and tofu until golden brown and set aside. 
  • In the same pan, add marinated sauce, water and bring to a simmer. (If you would like the sauce thicker, mix constarch and water and add), add pineapple juice, fried vege pork and tofu, and cover with a lid and bring to a boil.
  • Add banana blossoms, black beans, bay leaves, allow it to simmer then add brown sugar, salt and pepper.
  • Taste and season if needed. 
  • Best served hot.
Leave a Comment
Serving: 1servingCalories: 346kcalCarbohydrates: 47gProtein: 12gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 1595mgPotassium: 246mgFiber: 5gSugar: 16gVitamin A: 29IUVitamin C: 16mgCalcium: 118mgIron: 3mg
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Vegan Pochero

· 6 Comments

Try this delicious and nutritious Vegan Pochero that is easy to cook, without animal fat, and does not compromise in taste. It is a comfort food and a Filipino favorite in many homes. It's a healthy dish to serve for any occasion, too. Check this out!

Try more of my delicious Filipino vegan recipes that you will surely love: Tofu Sisig, Congee, and my comforting Sinigang 

vegan pochero in a pot loaded with delicious vegetables and vege meat
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What is Vegan Pochero?

Pochero is a famous Filipino main dish inspired by the original hearty stew dish of the Spaniards. The word "Puchero" literally means stew pot.

Most Pochero recipes use chunks of pork meat, vegetables like carrots, sweet potatoes, potatoes, and saba banana cut also in generous chunks. Some also cook Pochero using beef and chicken breast.

Some even add in chorizo, cabbage, green peas, and leeks. The taste of Pochero is mildly sweet which comes from the saba bananas and savory, which comes from the seasonings like fish sauce, soy sauce, pepper, and salt.

Pochero truly is comfort food for many, as it is a complete meal in itself. You get loads of carbohydrates, protein, vitamins, and minerals from the vegetables and tomato sauce.

This vegan version of pochero has now become a popular option for Filipinos and non-Filipinos who also love the Pochero dish. Because we are using pork-like vegan meat, you really won't know it's vegan.

Health Benefits of Sweet Potato

  • Rich in Nutrients: Packed with vitamins A, C, and B6, as well as essential minerals like potassium and manganese, sweet potatoes support overall health.
  • Boosts Immune System: High levels of beta-carotene (converted to vitamin A) strengthen the immune system and improve vision health.
  • Supports Digestive Health: Contains a good amount of dietary fiber, promoting better digestion and preventing constipation.
delicious vegan pochero in a pot

Substitutions

  • Coconut oil: You can use olive oil instead. Just remember that olive oil has a high smoke point so you have to be quick in sauteing and adjust the stove heat properly.
  • Saba bananas: Plantains are an excellent substitute, offering a similar sweetness and texture.

Variations

  • Add in coconut milk after adding a bit of water to the vegetables. I am sure that would be a delicious twist to this Vegan Pochero recipe.
  • Try splashing a bit of hot sauce for a little kick in your taste buds.

Storage

  • Let the stew cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
  • Freezing: Freeze in individual portions for up to a month. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop or microwave, adding a splash of water if the broth thickens.

Ingredients

Here's a quick overview of all the ingredients you will need:

ingredients of vegan pochero recipe

Instructions

Preheat a nonstick pan over medium heat with oil. Saute garlic and onion:

sauteing the onion and garlic in a pot for vegan pochero recipe

Add in the sweet potato and cover until the potato softens:

sauteing the cubed sweet potatoes together with the onion and garlic

Add water to the sauteed spices and sweet potato:

adding water to the sauteed sweet potato and spice

Cover until it boils. You can mash it to thicken the pochero soup:

covering the pot with a lid

Now it's time to add the cubed potatoes:

adding the potatoes to the simmering vegetables

Add ginger to enhance the flavor of the soup:

adding ginger to the simmering vegetables

Add saba bananas:

adding saba bananas to the simmering vegetables for the Vegan Pochero recipe

Add in the carrots, and lemongrass, and cover with a lid to boil:

adding carrots and covering the pot with a lid

Mix in soy sauce:

seasoning the vegan pochero with soy sauce

Add in the vege meat, bell pepper, salt, and pepper. Mix and season according to your taste:

seasoning with salt, pepper and adding the bell pepper to the simmering vegetables

Add a bunch of pechay or cabbage then cover to simmer for 3 to 4 minutes. Do not stir:

adding in the pechay or bok choi and the vege meat to the rest of the Vegan Pochero ingredients

Here it is with all the lively colors from the vegetables. This is such a nutritious and healthy treat!

vegan pochero in a pot

Serve it with steamed brown rice or quinoa. I am sure you will love the taste of this Filipino soup!

Top Tips

  • Do not overcook your vegetables. A delicious vegan pochero has to have that crunch from the vegetables.
  • If you are not in a hurry, you can fry your veggies separately. By doing so, you get that slightly crispy texture from your vegetables.
  • You can mash the vegetables like sweet potatoes to thicken the soup of the vegan pochero.
  • Make sure to cut your vegetables evenly - not too small and not too big - just enough for them to get cooked faster and evenly.
  • If you love stews with tomato sauce, you can add tomato sauce to this Vegan Pochero recipe.

FAQ

Here are more delicious Filipino food to try:

vegan pochero in a black bowl
5 from 5 votes
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Vegan Pochero

A comforting vegan stew recipe that has all the goodness of vegetables and protein you need in a main dish - Vegan Pochero!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Filipino
Servings: 3 -4 servings
Calories: 367kcal
Author: Lainey

Ingredients

  • 2 tablespoons coconut oil
  • 5-7 cloves garlic minced
  • 1 medium red onion coarsely chopped
  • 1 medium sweet potato cut into cubes
  • 4 cups of water
  • 1 tablespoon ginger minced
  • 5 saba banana cut diagonally and in half*
  • 1 large carrot peeled and roughly cut
  • 1 string of lemon grass knotted and tied optional
  • 1 teaspoon soy sauce
  • 5 pieces pork -like protein meat can be purchased in Buddhist Shop or health food store looks like chopped pork
  • 1 med size bell pepper julienned
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 3-5 leaves of pechay bokchoy leaves or 1 small size cabbage roughly sliced

Instructions

  • Preheat a nonstick pan over medium heat with oil.
  • Sauté garlic, onion, sweet potato and cover until potato softens.
  • Add water and cover until it boils. (you can mash it to thicken the soup)
  • Add ginger to enhance the flavor of the soup.
  • Add saba bananas, carrots, lemongrass and cover with a lid until it boils.
  • Mix in soy sauce, vege meat, bell pepper, salt, and pepper.
  • Add pechay or cabbage, cover, and cook for 3 to 4 minutes (do not mix).
Leave a Comment

Notes

*if you're in the Philippines it's also known as saba na saging
Serving: 1servingCalories: 367kcalCarbohydrates: 71gProtein: 5gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 2473mgPotassium: 1221mgFiber: 10gSugar: 31gVitamin A: 15500IUVitamin C: 76mgCalcium: 75mgIron: 2mg
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Best Filipino Mango Float

· 5 Comments

Mango Float is a creamy and refreshing no-bake dessert that is so easy to make! With layers of honey graham crackers, crushed graham, sweet cream, and mango slices, mango float is always a no-fail dessert!

Looking for more mango dessert dishes? Try my Easy Mango Sago, Filipino Mango Ice Cream, or my Whipped Mango (Dalgona Inspired)!

a slice of Mango Float on a plate
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What is Mango Float?

Frozen mango layered with graham crackers, sweetened cream, and mangos.

Filipinos call this yummy and easy to make mango dessert by different names: mango graham cake, mango supreme, mango royale, crema de mangga, mango ice cakebox and so on.

But the most popular name is simply Mango Float.

What is the best kind of mango to use for mango graham cake?

The Philippine Mangoes. In the Philippines, mangos are everywhere! It is one of the fruits that is available all year round and because of that, Filipinos love sharing their favorite mango dessert for parties or gatherings.

If you can't get that, you can use your favorite variety.

a slice of delicious Mango Float on a plate

Top Tips

  • To see if your mangoes are ripe enough for a mango float, check if they smell sweet and feel soft when you gently press them. A ripe mango should also have golden yellow skin.

Substitutions

Heavy Whipping Cream:

  • Coconut Cream: For a dairy-free, tropical flavor.
  • Whipped Topping: For a lighter, store-bought alternative.
  • Greek Yogurt: For a tangier, healthier option.

Vanilla Extract:

  • Almond Extract: For a different, nutty flavor.
  • Maple Syrup: For a subtle sweetness with a hint of maple.
  • Lemon Zest: For a citrusy twist.

Condensed Milk:

  • Coconut Condensed Milk: For a dairy-free option with a coconut flavor.
  • Sweetened Evaporated Milk: For a less rich, but still sweet alternative.
  • Homemade Condensed Milk: Made with milk and sugar for a similar consistency.

Graham Crackers:

  • Digestive Biscuits: For a similar texture and flavor.
  • Vanilla Wafers: For a sweeter, lighter alternative.
  • Shortbread Cookies: For a richer, buttery flavor.

Storage

  • Store mango float in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month. Thaw in the refrigerator before serving and check for freshness before consuming. Mango float is best enjoyed chilled, allowing the layers to set and the flavors to meld together.

Ingredients

These are the Mango Float ingredients that you will need:

  • nestle cream or heavy whipping cream
  • vanilla extract
  • condensed milk
  • graham crackers
  • mangos
Mango Float ingredients and kitchen tools

Instructions

Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside. (see picture above)

In a bowl, add nestle cream and condensed milk and using an electric mixer, mix very well.  Also, if you are unable to get nestle cream, feel free to use heavy cream. Note it will not have the fluffy consistency as heavy cream but will taste just as good:

adding condensed milk to the cream for the Mango Float recipe

Add vanilla extract:

adding vanilla to the condensed milk and cream mixture

Add in the cinnamon powder:

adding cinnamon to the milk and cream mixture

Mix until well combined:

mixing the mango float cream using a wire whisk

In a rectangular glass container,  place graham cracker on a preferable size of the container that it will fit the whole area, cut some to fit in the container. Then sprinkle with crushed graham cracker to fill in the gaps:

arranging the honey graham crackers and graham crumbs for the mango float recipe

Pour around ¼ batter mixture or more and cover the whole graham cracker top:

pouring the cream and milk mixture on top of the honey graham crackers

Then put on mango strips 14-20 mango stips on either position:

adding a layer of sliced mangoes

Sprinkle crushed graham on top and repeat the first step by adding another layer of graham crackers:

putting another layer of graham crackers on top of the sliced mangoes

This is the last layer of the mango float:

adding sliced mangoes on the last layer of the mango float

On the top portion, add the last remaining batter mixture and mango strips or you can use mango cubes. Sprinkle it with the crushed graham crackers and chill for at least 2 hours before serving:

sprinkling crushed graham and putting cream mixture on top of the sliced mangoes

Look at those delicious, sweet layers!

mango float slice

This dessert is so easy to make and no baking is required! It really tastes like ice cream but will all the yummy textures and creaminess.

mango float slice on a plate drizzled with milk and cream

Cut the Mango Float in squares before serving, just like how you would slice a cake or if you are eating this as a family, you can directly dig in right into the dish.

a slice of mango float on a plate

Frequently Asked Questions

More Delicious Authentic Filipino Food Recipes:

5 from 3 votes
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Best Filipino Mango Float

Mango Float is a creamy and refreshing no-bake dessert made with layers of ripe mangoes, graham crackers, and sweetened whipped cream—it's incredibly easy to make and always a no-fail treat!
Prep Time15 minutes
Freeze Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: Filipino
Servings: 4 servings
Author: Lainey

Ingredients

  • 2 ¼ pounds about 4-5 large mangoes, sliced into flat thin strips
  • 2 ½ cups heavy whipping cream
  • 1 cup condensed milk
  • 1 teaspoon vanilla extract
  • 7 ounces about 14 whole sheets honey graham crackers
  • 1 cup crushed graham crackers

Instructions

Prepare the Mangoes:

  • Peel the mangoes, slice them in half, and then cut the halves lengthwise into thin strips. Set aside.

Make the Cream Mixture:

  • In a bowl, add the heavy whipping cream and condensed milk. Using an electric mixer, beat until the mixture is light and fluffy.
  • Add the vanilla extract and mix until well combined.

Assemble the Layers:

  • In a rectangular container, place whole graham crackers to cover the entire bottom. Cut some crackers if needed to fit the container perfectly.
  • Sprinkle some crushed graham crackers to fill any gaps between the whole crackers.

Add the Cream and Mango Layers:

  • Pour about ¼ of the cream mixture over the graham crackers, spreading it evenly to cover the entire surface.
  • Arrange 14-20 mango strips on top of the cream layer.

Repeat the Layers:

  • Sprinkle more crushed graham crackers on top of the mangoes, then repeat the layering process with more graham crackers, cream mixture, and mango strips.

Finish and Chill:

  • For the final layer, add the remaining cream mixture and top with the last of the mango strips. Sprinkle with a little more crushed graham crackers.
  • Chill the dessert in the refrigerator for at least 2 hours before serving.
Leave a Comment

Notes

*Feel free to use heavy cream for more of a fluffy cakelike dessert.

Watch The Recipe Video!

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Vegan Afritada

· 3 Comments

This Vegan Afritada is a healthier take on a popular Filipino afritada made with fried tofu and vegetables simmered in a rich tomato sauce. It's perfect for cozy, chilly days, especially when paired with steaming hot rice! It's also ideal to serve for parties, family gatherings, or any occasion!

Love Filipino recipes? Try my fan-favorite Tofu Sisig, Congee, and Sinigang!

vegan afritada in a blue plate
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What is Vegan Afritada?

Filipino cuisine is all about bold flavors and hearty dishes, and Afritada is no exception. Afritada means that the meat in the dish is fried. The name of this Filipino dish comes from the Spanish word "fritada," which means fried.

The flavors are similar to kaldereta, kare kare, or menudo, and can be made with either beef, chicken, or pork. To make it vegan-friendly, I used tofu without compromising the taste.

This Vegan Afritada is rich in fiber, vitamins, and plant-based protein. The mix of vegetables provides essential nutrients, while tofu offers a healthy dose of calcium and iron. Try it for a healthier meal!

Substitutions

  • Water - Use vegetable broth or bouillon with added water instead.
  • Tofu - Replace this with soy curls or other vegan meat substitutes.
  • Oil - No coconut oil? Use olive oil instead. Just remember that olive oil has a high smoke point. You have to be quick in sautéing and adjust the stove heat properly.
delicious vegan chicken afritada in a blue plate

Variations

  • Gluten-Free Option: Replace soy sauce with tamari for a gluten-free twist.
  • Sweet and Spicy Afritada: Add a dash of chili flakes, cayenne pepper, or fresh chopped chilies and increase the sugar slightly for a sweet heat.
  • Protein-Packed Version: Add chickpeas or lentils alongside the tofu for an extra protein boost.

Storage

  • Let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
  • Reheat on the stovetop over low heat, adding a splash of water to loosen the sauce.

Ingredients

Here's a quick overview of all the ingredients you will need:

vegan afritada ingredients

Instructions

Preheat a nonstick pan over medium heat with oil, and fry tofu until golden brown and crispy. Set aside. 

In the same pan, sauté the minced garlic:

sauteing garlic in a hot pan for the vegan chicken afritada recipe

Next, add the onion until translucent:

adding onion to the sauteed garlic in the pan for vegan chicken afritada recipe

Then add the tomatoes and saute for 2 to 3 minutes or until translucent:

sauteing tomatoes with the onion and garlic in the pan

Add water and bring the water to a simmer:

adding water to the sauteed spices

Then add potatoes, and cover for 5-7 minutes or until it softens:

cooking the potatoes together with the spices in the pan

It is important to cover your pan so that the hot steam from the simmering liquid will help cook the vegetables faster:

covered pan with the ingredients of the vegan chicken afritada

Stir in carrots, and green peas and cook for 2 minutes:

adding in the green peas to the ingredients of vegan chicken afritada

After that, you can now add the green bell pepper and the tomato sauce and mix:

adding tomato sauce to the cooked vegetables and spices for vegan afritada recipe

Add soy sauce to the ingredients:

adding soy sauce to the vegan chicken afritada

Now, add the brown sugar and mix:

adding in the brown sugar to the vegan afritada

Cover and bring to a boil. This will take about a minute or two to boil:

simmering the vegan chicken afritada in a covered pan

Once it comes to a boil add tofu, salt, pepper, and mix:

adding the fried tofu cubes to the rest of the vegan chicken afritada ingredients

Season with salt and pepper to taste. Do you see that lovely simmering dish? It makes me so excited to taste it!

delicious and nutritious vegan chicken afritada in a pan

You can eat this delicious and satisfying vegan dish with steamed white rice or just as it is. I am sure your family will love this healthier version of the regular chicken afritada!

Top Tips

  • Do not overcook your vegetables. A delicious afritada has to have that crunch from the vegetables.
  • Before frying your tofu for the Vegan Chicken Afritada, pat it dry after slicing. Patting it dry with a kitchen towel or paper towel will prevent oil splatters, which can hurt and burn your skin.
  • After frying the tofu, get rid of excess oil by placing it on a kitchen paper towel. It will absorb all the excess oils from the fried tofu.
  • If you are not in a hurry, you can fry your veggies separately. By doing so, you get that slightly crispy texture from your vegetables.
  • Make sure to cut your vegetables evenly - not too small and not too big - just enough for them to get cooked faster and evenly.

FAQ

Here are more delicious Filipino foods to try:

a plate of saucy filipino vegan afritada
5 from 3 votes
Print Pin Recipe

Vegan Afritada

This Vegan Afritada recipe is so easy to make and perfect for family meals. It's also a great way to make your kids eat their vegetables!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4 -5 servings
Calories: 260kcal
Author: Lainey

Ingredients

  • 2 tablespoon coconut oil
  • 300 grams firm tofu medium size cubes
  • 4 cloves garlic minced
  • 1 small white onions chopped
  • 1 small red tomato cubed
  • 1 cup of water
  • 1 small potato small wedged cut (300 g)
  • 1 small carrot cut small round wedge shape app. 300 grams
  • 200 grams green peas
  • 1 small bell pepper ( 150 grams), cubed
  • 250 grams tomato sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat a nonstick pan over medium heat with oil, and fry tofu until golden brown and crispy. Set aside. 
  • In the same pan, sauté garlic, onion, tomato until translucent, aproximately 2-3 minutes.
  • Add water and bring the water to a simmer, then add potatoes, and cover for 5-7 minutes or until it softens.
  • Stir in carrots, green peas and cook for 2 minutes then add bell pepper, tomato sauce, and mix.
  • Add soy sauce,  brown sugar, cover and bring to a boil.
  • Once it comes to a boil add tofu, salt, pepper, and mix.
  • Season with salt and pepper to taste.
Leave a Comment
Serving: 1servingCalories: 260kcalCarbohydrates: 32gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2111mgPotassium: 708mgFiber: 7gSugar: 12gVitamin A: 4136IUVitamin C: 77mgCalcium: 147mgIron: 3mg
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Vegan Filipino Champorado

· 3 Comments

This Vegan Filipino Champorado is extra rich, creamy, and chocolatey rice porridge, made from cocoa and sweet rice served with milk.  A great dairy-free dish for breakfast or for those late night dinners. 

Try more of my Filipino recipes that taste great: Pancit Bihon, Fried Rice, and Pinakbet.

vegan chocolate champorado in a white bowl
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What is Champorado?

  • Champorado is taken from the Spanish dessert called Champurrado.
  • It is cooked by boiling sticky rice until soft and cooked, then adding in the traditional tablea, milk, and sugar. Some even put coconut milk for the flavor.
  • It's widely known in the Philippines to be a breakfast food and also as a snack, especially during cold, rainy days.

What type of rice is used in Champorado?

Sticky rice, also known as glutinous rice, is traditionally used in cooking champorado. However, if you are unable to get sticky rice, white long-grain or short-grain rice will suffice.

What types of chocolate are used in Champorado?

Champorado is traditionally made with tablea chocolate (this works too if you can't find Filipino Tablea) or dark chocolate made from cacao beans. But feel free to use:

  • chocolate chips
  • unsweetened cocoa powder
  • instant chocolate powder (hot chocolate mix)
  • chocolate fudge syrup
vegan filipino champorado in a white bowl with almond milk

Substitutions

  • For different kind of sweetness, you can use coconut sugar instead of regular brown sugar. Organic cane sugar works as well.
  • Sticky rice is essential for a classic Champorado, but you can use regular white rice (jasmine rice) if necessary. The texture will be different, but still tasty.
  • Try using coconut milk or any non-dairy milk in place of almond milk. It will add more creaminess to the champorado.

Variations

  • For a superfood-level champorado, you can top it with chia seeds or a pinch of nutmeg before serving. Delicious and packed with nutrients!
  • Some filipino homes drizzle their tsampurado with condense milk or evaporated milk. You can use a non-dairy one.
  • Make this into an ube champorado recipe by adding ube halaya.
vegan filipino champorado in a pretty bowl

Storage

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Since Champorado tends to thicken when it cools, you may need to add a splash of water or almond milk when reheating to return it to the desired consistency.

Top Tips

  • If you want to save time cooking the sticky rice, you can soak it ahead in water for at least 30 minutes before boiling it. Sticky rice is harder and longer to cook than regular white rice.
  • For a creamier champorado, keep stirring the champorado while cooking, lifting the ladle in an upward motion. Just be careful you don't spill and burn yourself. The repetitive upward stirring makes the champorado more sticky and creamier when cooked.

Ingredients

These are the ingredients you will need:

  • water
  • sticky rice
  • carob powder
  • brown sugar
  • salt
  • cinnamon 
  • almond milk
ingredients of filipino champorado

Instructions

In a small pot, add water and bring it to a boil.  Add sticky white rice and stir slightly:

adding sticky rice to boiling water to make

Cover with a lid. When it starts to boil, reduce the heat and continue to cook for about 10–12 minutes. Periodically check the rice if it’s cooked because it can be easily burned:

boiling sticky rice in covered orange pot

Once sticky rice is cooked, add carob powder:

adding the carob powder to the sticky rice

Then add brown sugar:

adding the brown sugar to the boiling champorado

Add the salt:

adding the salt to the vegan filipino champ

Add the cinnamon:

adding the cinnamon to the vegan filipino champorado

Finally, add the almond milk and mix:

adding the almond milk to the vegan filipino champorado

The sticky rice would then be fluffy and soft once it is cooked. You will also notice that the mixture will be sticky:

mixing the vegan filipino champorado with green spoon

Allow it to cool, then serve. You can add more almond milk or more sugar if you prefer a creamier and sweeter champorado. 🙂

two bowls of delicious vegan filipino champorado

Enjoy!

delicious and comforting vegan filipino champorado in a pretty bowl

Frequently Asked Questions

More Delicious Authentic Filipino Food Recipes:

chocolate rice porrodge
5 from 1 vote
Print Pin Recipe

Vegan Filipino Champorado

Try this delicious and easy to make Vegan Filipino Champorado recipe using 7 ingredients only -  truly a comfort food and an energy booster for the whole family!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Cuisine: Filipino
Servings: 2 - 3 servings
Calories: 314kcal
Author: Lainey

Ingredients

  • 2 ½ cups of water
  • ½ cup sticky rice
  • ¼ cup carob powder*
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup almond milk

Instructions

  • In a pot, add water and bring to a boil.  Add sticky rice, cover with a lid and when it starts to boil, reduce the heat and continue cook for about 10-12. Periodically check the rice if it’s cooked because it can be easily burned. 
  • Once sticky rice is cooked, add carob powder, brown sugar,  salt, cinnamon, almond milk and mixed until combined.
  • Allow it to cool then serve.
Leave a Comment

Notes

*cocoa powder is another option to use
Serving: 1 servingCalories: 314kcalCarbohydrates: 77gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 693mgPotassium: 181mgFiber: 7gSugar: 33gVitamin A: 3IUVitamin C: 0.04mgCalcium: 162mgIron: 1mg
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Filipino Vegan Escabeche - Sweet & Sour Fish

· 2 Comments

This Filipino Vegan Escabeche is tangy, sweet, and delicious with a bowl of steamed rice. The main ingredient is tofu, which replaces the usual fish used. But this Escabeche doesn't lack in taste.

If you love vegan seafood-style dishes, don’t miss my Vegan Fried Fish Balls and Easy Fishless Cake. Both pair perfectly with this vegan Filipino escabeche recipe!

Delicious and ready to serve Filipino Vegan Escabeche
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Why You’ll Love This Recipe

Escabeche is a dish that is typically made from fish that is marinated and cooked in vinegar and vegetables. In the Philippines,  it refers specifically to sweet and sour fish, where the fish is first fried and then soaked or marinated in sweet and sour sauce.

The vegetables and spices in this recipe are the same as the fish version: carrots, onion, garlic, ginger, and bell pepper. The pour sauce is what makes it very unique in taste. It's such an appetizing addition to your Filipino vegan collection of recipes.

The Story Behind Escabeche

Escabeche is a beloved dish in Filipino households. It is often served on special occasions or Sunday lunches. This vegan version celebrates the Filipino spirit — transforming into something plant-friendly while keeping its cultural soul intact.

Where This Recipe Comes From

Escabeche originally came to the Philippines through Spanish and Chinese influences during the colonial era. The technique of frying and marinating in a vinegar-based sauce was adapted using local ingredients. Over time, it became a Filipino staple, appearing at fiestas and family gatherings alike.

When is this Dish Typically Enjoyed?

Filipino Escabeche is often enjoyed during family celebrations, fiestas, and holidays like Christmas or New Year. It’s also a popular choice for Sunday meals or potlucks since it looks festive and tastes even better the next day. This vegan version is perfect anytime you crave something light, colorful, and comforting.

Ingredients

Listed below are all the ingredients you will need:

  • coconut oil
  • tofu
  • garlic
  • ginger
  • red onion
  • tomato
  • carrots
  • orange or red bell peppers
  • water
  • vinegar
  • soy sauce
  • tomato paste
  • brown sugar
  • cornstarch
  • salt
  • pepper

See the recipe card for quantities.

All ingredients for the Vegan Filipino Escabeche

Instructions

Fry the Tofu

1. Preheat a nonstick pan over medium heat and add coconut oil.

2. Once hot, fry tofu until golden brown. Set aside.

Frying the sliced up tofu and putting them on a plate

Cook the Vegetables

3. In the same pan, sauté garlic, ginger, onion, and tomato until translucent.

Ginger, onion, and carrot added to the pan

4. After about 3 minutes, add carrots and bell pepper. Mix until well combined.

Simmer the Sauce

5. After 2 minutes, add 1 cup of water and bring to a boil.

6. Add vinegar and wait for 30 seconds.

7. Add soy sauce and allow the mixture to simmer.

Thicken and Combine

8. Mix in tomato paste, brown sugar, and cornstarch to thicken the sauce.

Brown sugar, salt and pepper added into the mixture

9. Add the fried tofu, salt, and pepper. Stir until everything is well coated.

10. Taste and adjust seasoning with more salt and pepper if needed.

Serve

11. Transfer to a serving plate and enjoy with warm with steamed rice.

Vegan Filipino Escabeche in a white plate

Substitutions & Variations

  • Ingredient Swap
    Swap tofu for tempeh or fried eggplant.
  • Variation
    For a gluten-free option, swap coconut aminos with soy sauce.
    Maple syrup instead of brown sugar brings a natural sweetness.
  • Mistake to Avoid
    Avoid overcooking the veggies to keep their crunch and color vibrant.
  • Storage Tips
    • This dish doesn’t stand up well to freezing but keeps nicely in the fridge for up to 3 days.
    • Store the sauce and tofu separately to keep the tofu crisp, then reheat together before serving.
Vegan Filipino Escabeche in a serving dish

FAQs

Vegan Filipino Escabeche from pan to plate
5 from 2 votes
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Filipino Vegan Escabeche - Sweet & Sour Fish

A vegan twist in this flavorful unique dish - Filipino Vegan Escabeche!.This sweet & sour fish dish features tofu in the tangy-sweet sauce Filipino love. It's a recipe that you must try!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Filipino
Servings: 2 -3 servings
Calories: 407kcal
Author: Lainey

Ingredients

  • 2 tablespoons coconut oil
  • 1 block 200g tofu cut into a rectangular shape (thickness as preferred)
  • 3 cloves garlic minced
  • 1 tablespoon ginger julienned
  • 1 large red onion chopped
  • 1 large tomato julienned
  • 1 medium carrot julienned
  • 1 small red or orange bell pepper sliced
  • 1 cup water
  • 2 tablespoons vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

Fry the Tofu

  • Preheat a nonstick pan over medium heat and add coconut oil.
  • Once hot, fry tofu until golden brown. Set aside.

Cook the Vegetables

  • In the same pan, sauté garlic, ginger, onion, and tomato until translucent.
  • After about 3 minutes, add carrots and bell pepper. Mix until well combined.

Simmer the Sauce

  • After 2 minutes, add 1 cup of water and bring to a boil.
  • Add vinegar and wait for 30 seconds.
  • Add soy sauce and allow the mixture to simmer.

Thicken and Combine

  • Mix in tomato paste, brown sugar, and cornstarch to thicken the sauce.
  • Add the fried tofu, salt, and pepper. Stir until everything is well coated.
  • Taste and adjust seasoning with more salt and pepper if needed.

Serve

  • Transfer to a serving plate and enjoy with warm with steamed rice.
Leave a Comment
Serving: 1gCalories: 407kcalCarbohydrates: 33gProtein: 21gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 1560mgPotassium: 606mgFiber: 6gSugar: 15gVitamin A: 7597IUVitamin C: 94mgCalcium: 307mgIron: 4mg
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Recipes for Every Moment

Prepping this week's meal and wanting something flavorful? This Vegan Filipino Escabeche adds color and zing to your lunchbox or dinner plate.

Biko Recipe (Filipino Sweet Sticky Rice)

· 2 Comments

Here's a famous Filipino dessert called Biko—a sweet sticky rice dessert that is quick and easy to make and uses only 6 ingredients. Plus, if you're curious about adding a special touch, instructions for making Latik, a yummy coconut topping, are included too.

Looking for more easy crowd-favorite Filipino dishes? Try my Pancit Bihon, Fried Rice, and Pinakbet recipes.

cooked biko in a glass tray
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What is Biko?

Biko is a popular Filipino sweet rice cake dessert. It's one of the most loved kakanin in Philippines that is usually served in a bilao tray.

It's notable ingredients are 

  • sticky rice (other names are malagkit and glutinous rice)
  • coconut milk
  • brown sugar

Biko (pronounced bee-koh) is usually served as a snack or even during breakfast especially on special occasions like Holidays, or birthday parties.

biko with latik

Substitutions

If you are unable to get calamansi leaves, lime or pandan leaves are another option.

Variations

  • Do you love desserts with a little tangy flavor? Add in orange, lemon or calamansi zest to the biko during the last part of mixing. It gives out a delicious smell and also makes an interesting twist to the Biko recipe.
  • If you have access to fresh banana leaves, cover the biko with it after cooking and leave it on for a few minutes. It somehow makes the biko much more aromatic and more appetizing to the nose 🙂

Storage

  • Room Temperature: Biko will last in an airtight container at room temperature for up to 1 day.
  • Refrigerator: Store leftovers in the fridge for up to 3 days. Warm it slightly in the microwave before serving.
  • Freezer: For longer storage, freeze portions in airtight containers for up to 2 months. Thaw and reheat gently to enjoy.

Top Tips

  • When cooking the sticky rice, make sure to add enough amount of liquid. Adding too much will make the sticky rice soggy and adding less than what is needed will make it hard and won't taste good for the Biko.
  • When cooking rice, it's important to partially cook it. You will continue to cook it in the coconut milk. (see recipe directions)
  • You can cook the sticky rice in a rice cooker. Just make sure to put the right amount of liquid and check it once in a while to see if it lacks water and/or coconut milk.

Ingredients

These are the ingredients you will need:

  • sticky rice
  • plant-based milk
  • water
  • coconut milk
  • brown sugar
  • salt
  • calamansi leaves (optional)
biko ingredients on a white surface

Instructions

Wash the sticky rice before adding it in a pot, then add plant-based milk:

pouring plant-based milk into the washed sticky rice in a pot
adding in water to the sticky rice in the pot

Add water,

Cover the pot after adding in the liquid ingredients:

simmering the sticky rice in the pot with lid

Over medium heat, place the pot on the stove and cook partially for about 10 minutes and set aside after cooking:

cooked sticky rice in a pot for Biko dessert

In another pan over medium heat, add ½ cup coconut milk and continuously stir:

cooking latik using coconut milk in a pan

Stir continuously until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles:

stirring the coconut oil until it becomes latik using a wooden ladle

Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik:

separating the oil from the latik using a sieve

In the same pan over medium heat, pour the remaining coconut milk and stir for about 2 minutes or until it thickens:

heating the coconut milk in a pan and stirring it with a wooden ladle

Then add the brown sugar, salt and then stir vigorously until the sugar is dissolved:

adding in the brown sugar for the biko dessert recipe

Let it simmer for a bit. Add in the cooked sticky rice and continue cooking until all the liquid evaporates (but do not overcook):

adding in the cooked sticky rice into the caramelized coconut milk and sugar

Place the calamansi leaves to infuse the aroma into the biko and leave it there for a few minutes:

adding calamansi leaves into the cooked biko

Scoop the Biko and place it 8” x 8” glass baking dish (or any container of choice) and flatten the surface, like so:

perfectly cooked biko topped with latik

This sticky rice dessert is perfect to eat with a steaming hot choco or your favorite blend of coffee!

biko with latik on a white plate

Wasn't that so easy to make? Try this at home and I'm sure you will add this Biko recipe to your go-to dessert list 🙂

biko with latik on a white plate

FAQ

More Delicious Authentic Filipino Food Recipes:

a tray of filipino sweet sticky rice
5 from 1 vote
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Biko Recipe (Filipino Sweet Sticky Rice)

This Biko recipe is a famous Filipino dessert made of sticky rice, coconut milk and brown sugar mixed and cooked to make a perfect dessert to pair with hot choco or coffee!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Desserts
Cuisine: Filipino
Servings: 8 - 10 servings
Calories: 253kcal
Author: Lainey

Ingredients

  • 1 ½ cup sticky rice
  • ¾ cup plant-based milk
  • 1 ¼ cup of water
  • 1 ¼ cup coconut milk
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • 4 pcs calamansi leaves optional

Instructions

  • Wash the sticky rice before adding it in a pot, then add plant-based milk, water and cover the pot. 
  • Over medium heat, place the pot on the stove and cook for about 10 minutes, set aside. Take note that the rice should be halfway cooked. It will be fully cooked in the succeeding steps.)
  • In another pan over medium heat, add ½ cup coconut milk and continuously stir until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles.  Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik.
  • In the same pan over medium heat, add the remaining coconut milk and stir for about 2 minutes or until it thickens, then add the brown sugar, salt and then stir vigorously until the sugar is dissolved. Continue cooking until all the liquid evaporates (but do not overcook).
  • Scoop the Biko and place it in a 8” x 8” glass baking dish (or any container of choice), flatten the surface and serve. 
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Serving: 1servingCalories: 253kcalCarbohydrates: 43gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 116mgPotassium: 123mgFiber: 1gSugar: 13gVitamin C: 0.4mgCalcium: 51mgIron: 2mg

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I love Biko- it has my favorite ingredients, rice, coconut milk, and sugar! It's also an authentic Filipino delicacy that is loved by Filipinos and people around the world.  Something to note is there's so many ways to make Biko and this is just my way of making it. 

Guys, I have to admit it took me a few tries to get it right.  But once you know how to make it, it will be much easier and more delicious.

Creamy Spaghetti Recipe Filipino Style

· 8 Comments

This Creamy Spaghetti Recipe Filipino Style is a delicious vegan take on the classic favorite pasta dish of the Philippines. It's sweet, creamy, and unlike any spaghetti, you've had before.

Looking for more celebration Filipino Food recipes? Why not try my Tofu Sisig, Filipino Spring Rolls, and Cassava Cake.

freshly cooked vegan Filipino Spaghetti on a white plate with fresh basil leaves
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What is Creamy Spaghetti Recipe Filipino Style?

Filipino Spaghetti is a traditionally made with a blend of spaghetti noodles, ground pork, and a unique mixture of tomato sauce and banana catsup or ketchup, often with a creamy twist from evaporated milk or all purpose cream. 

This dish is beloved in Filipino gatherings for its sweet and savory flavor, making it a staple at celebrations and fiestas. Read on below for the creamy vegan twist of this Filipino household favorite.

delicious and filling Creamy Spaghetti Recipe Filipino Style on a white plate

Substitutions

  • You can use non-dairy milk as a replacement for coconut milk.
  • If you don't want to use coconut milk, feel free to use evaporated milk. However, spaghetti will no longer be vegan.

Variations

  • Use gluten-free pasta and ensure your Filipino-style spaghetti sauce is gluten-free as well to make it gluten-friendly.
  • This recipe kid-friendly as the sweetness of the sauce and familiar flavors make it a hit with kids.

Storage

  • Place leftovers in an airtight container and refrigerate for up to 3 days.
  • Reheating: Warm in a saucepan over low heat, adding a splash of water or coconut cream to restore the sauce's consistency.

Top Tips

  • If you love texture in every bite of this vegan creamy Filipino spaghetti, you can fry crumbled tofu with seasoning and top it on the cooked spaghetti when you are ready to serve it.
  • The spaghetti that is loaded with lots of cheese is definitely a delicious treat! After cooking, plate the vegan spaghetti and grate your favorite vegan cheddar cheese.

Ingredients

Gather the ingredients for this Creamy Spaghetti Recipe Filipino Style and once the ingredients are all ready, let's begin!

For Pasta:

  • water
  • coconut oil
  • pasta

For the Sauce:

  • coconut oil
  • onion
  • garlic
  • vegetarian ground protein 
  • vegetarian hot dog
  • spaghetti Filipino sauce
  • tomato paste
  • coconut cream
  • brown sugar
  • salt 
  • pepper
list of ingredients for Creamy Spaghetti Recipe Filipino Style

Instructions

In a pot over medium heat, add 3 cups of water and bring to a boil:

adding water to pot

Add 1 tablespoon of oil, and salt and boil pasta according to the package's directions, or for about 7 to 9 minutes or until firm to bite:

simmering the pasta in a pot

Strain spaghetti well and set aside:

drained pasta on a bowl

While letting the pasta drain, let's start making the spaghetti sauce.

In a large saucepan, heat the oil. Sauté the minced onion and cloves garlic until the onions are translucent and the garlic is cooked:

sauteed onion and garlic

Then add ground vegetarian protein, sliced hot dogs, and stirring occasionally, cook for about 3 minutes or until lightly browned:

added ground vegetarian protein and sliced hot dogs to mixture

Next add the Filipino spaghetti sauce, tomato sauce, coconut cream, and mix:

added spaghetti sauce, tomato sauce and cream

Allow the sauce to simmer for about 2 to 4 minutes, then add sugar, salt, and pepper:

added sugar, salt, and pepper to mixture

To serve, spoon the spaghetti sauce over the spaghetti noodles:

putting the cooked spaghetti sauce on top of the spaghetti noodles

Top it with vegan cheese and enjoy!

delicious and easy to cook Creamy Spaghetti Recipe Filipino Style

Frequently Asked Questions

Here are more delicious Filipino Food to try:

filipino style spaghetti topped with nutritional yeast and basil leaves
4.50 from 4 votes
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Creamy Spaghetti Recipe Filipino Style

A creamy, healthy, vegan take on the Filipino spaghetti recipe loaded with vegetarian hotdogs and vegetarian ground protein!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: Filipino
Servings: 3 -4 servings
Calories: 661kcal
Author: Lainey

Ingredients

For Pasta:

  • 3 cups of water
  • 1 tablespoon of coconut oil
  • 250 grams of pasta

For the Sauce:

  • 1 tablespoon coconut oil
  • 1 small size onion minced
  • 6-7 cloves of garlic minced
  • 80 grams vegetarian ground protein
  • 150 grams vegetarian hot dog sliced into 3s
  • 250 spaghetti Filipino sauce
  • 1 tablespoon tomato paste
  • ½ cup coconut cream
  • 2 tablespoons brown sugar
  • ½ tablespoon salt
  • ½ teaspoon pepper

Instructions

  • In a pot over medium heat, add 3 cups of water and bring to a boil. Add 1 tablespoon of oil, salt and cook the spaghetti according to package's direction or for about 7 to 9 minutes or until firm to bite. Drain well and set aside. 
  • In a large saucepan, heat the oil. Sauté the onion and garlic until the onions are translucent and the garlic is cooked.
  • Then add ground vegetarian protein, sliced hot dogs and stirring occasionally cook for about 3 minutes or until lightly browned. 
  • Next, add the Filipino spaghetti sauce, tomato sauce, coconut cream, and mix. Allow the sauce to simmer for about 2 to 4 minutes, then add sugar, salt, and pepper. 
  • To serve, spoon the spaghetti sauce over the spaghetti noodles and top with vegan cheese.
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Notes

*ground protein you can purchase at your local health food store or if you’re in Asia Buddhist shop or Adventist  store.
hot dog (sausage) you can buy this in an Asian store or Buddhist store, in can or frozen
Serving: 1servingCalories: 661kcalCarbohydrates: 89gProtein: 23gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3323mgPotassium: 711mgFiber: 7gSugar: 18gVitamin A: 445IUVitamin C: 13mgCalcium: 72mgIron: 6mg
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Filipino-styled spaghetti is my FAVORITE pasta dish EVER. If you haven't tried it, you are missing out. I've shared this dish with my friends at church, school, and workplace, and everyone loves it!

Filipino Spaghetti is usually made with lots of meat so when I became vegetarian, I stopped eating it because most people cooked it with ground beef and beef hot dogs. And growing up, I wasn't much of a cook and usually ate what was in front of me.

Fortunately one year, my family started to adopt the vegan vegetarian lifestyle and one of my aunties decided since all of us are now vegetarian, she would make Filipino Spaghetti vegan. I was ecstatic!

Throughout the years, I've tried so many different versions of this dish with different kinds of vegetarian meats. Here are my top 2 ground vegetarian meats and top 2 vegetarian hot dogs.

Ground Vegetarian Meat

  1. Loma Linda
  2. Beef TVP - (TVP= Textured Vegetable Protein)

Vegetarian Hot Dog

  1. Loma Linda Big Franks
  2. Loma Linda Linketts

If you can't get these, feel free to use whatever you have available.

Something to note, most Filipino Spaghetti recipes use condensed milk or banana ketchup as the key ingredients to make the spaghetti sweet.  I decided to go without it so the recipe can stay vegan. 🙂

Vegetarian Bicol Express

· 2 Comments

This vegan vegetarian Bicol Express is a favorite Filipino food that is heartwarming, creamy and spicy. It's best served with steamed rice and will bring a smile to anyone who enjoys authentic Filipino Dishes, but without the meat.

Trying something new? Make these equally healthy stuffed Zucchini Boats full of crisp and soft textures.

vegetarian Bicol Express on a white plate with peppers

Many times, I eat Filipino dishes without knowing the actual name of the Filipino food I'm eating and this is one of those dishes.  I usually called this recipe Tofu with Green Beans.

And sometimes I didn't include coconut milk when cooking this dish, but the coconut milk gives the authenticity of this vegan vegetarian Bicol Express. So as much as possible include it when you make it.

Anyways, I hope you enjoy this recipe and let me know what's your favorite Filipino food in the comments.

overhead photo of vegetarian Bicol Express on a white plate with chilis

Why is it called Bicol Express?

The famous and long-time favorite dish of the Filipinos, Bicol Express was named after a public passenger train who travels from Manila, the capital city, to the region of Bicol. (Very anti-climatic, right?)

The Bicol region is very well-known as the place of all the spicy cuisine in the Philippines since they grow a lot of chili peppers and the Bicolanos are pepper lovers. There are several chili peppers that can be used for the Bicol Express dish. Some use the long chili peppers which are green in color.

Others use the small chili peppers that are very tiny but gives out a very spicy taste.  But if you don't like spicy food, feel free to omit the chili peppers.

Tips and Tricks for Making This Vegetarian Bicol Express Recipe: 

  • After slicing the tofu into cubes, make sure to tap it dry using a clean kitchen cloth. Allowing the tofu dry will prevent you from getting burns because tofu can sometimes be watery. When you fry watery tofu, it tends to splatter oil and it can be a cause of burn in your skin.
  • The original Bicol Express recipe has its ingredients finely chopped. So in cooking this vegetarian version of Bicol Express, try your best to chop the vegetables and tofu in almost the same sizes. It also makes it prettier when plating it 🙂
  • You can reduce the number of chili peppers in the recipe if you are not very tolerant to spicy dishes.
  • When adding the coconut milk, make sure not to add too much water to the grated or ground coconut meat. Adding too much water will make your coconut milk too thin and we want the Bicol Express to be creamy, not too soupy or watery.
  • The vegetarian bean paste replaces the original ingredient shrimp paste. It's optional to use vegetarian bean paste, but it certainly makes the recipe better if you can get it.

How to Make this Vegetarian Bicol Express Recipe:

Gather the ingredients for this Vegetarian Bicol Express and once the ingredients are all ready, let's begin!

  • coconut oil
  • onion
  • garlic
  • tofu
  • vegetarian bean paste 
  • coconut milk 
  • soy sauce
  • string beans
  • Baguio beans
  • salt
  • pepper
  • chilies (siling haba)
ingredients of the vegetarian Bicol Express

Heat a nonstick pan over medium heat and add oil. Add onions, garlic, and saute for 1 minute or until translucent:

sauteing the onion and garlic in a hot pan for vegetarian Bicol Express

Add tofu and cook, stirring occasionally, until lightly browned. Then add bean paste and cook, stirring occasionally, for about 1 to 2 minutes:

adding bean paste to the sauteed onion, garlic and tofu

Add coconut milk and bring to a simmer, then add soy sauce:

adding coconut milk and soy sauce to the tofu and spices for vegetarian Bicol express recipe

Add 1 cup of string beans and mixed cover it for 3 minutes:

adding in the string beans to the fried tofu

Then add 1 cup Baguio beans then cover for 2 minutes:

adding in the Baguio beans to the tofu and string beans

Add chili peppers and mix:

adding in the chili peppers for the vegetarian Bicol express recipe

After about 5 minutes or when veggies are cooked (beans will be tender) and the liquid has evaporated, add the remaining coconut milk and continue to simmer until it thickens and begins to render the fat:

adding in the rest of the coconut milk to the vegetarian Bicol Express

Add salt and season with pepper and more salt to taste:

seasoning the vegetarian Bicol Express with salt and pepper to taste

See how easy and quick that was?!? This Vegetarian Bicol Express is best served hot. It can be eaten by itself or with a cup (or even more) of steamed white or brown rice. Yum!

cooked vegetarian Bicol Express on a pan with wooden ladle

Plate your Vegetarian Bicol Express in lovely white plates 🙂

vegetarian Bicol Express on a white plate with chili peppers

This dish is spicy and so appetizing!

vegetarian Bicol Express on a white plate

Frequently Asked Questions for the Vegetarian Bicol Express Recipe:

Q: Where can I find Vegetarian Meat?

A: Vegetarian meat is available in Asian grocery stores and also in regular grocery stores. Also, there are vegan vegetarian specialty stores that sell everything vegan and vegetarian.

Q: Who invented Bicol Express?

A: Bicol Express was first cooked and invented by a lady restaurateur in the Philippines named Mrs. Cecilia Villanueva who was born and raised in the place of Laguna, Philippines.

Q: What is the use of coconut milk in the recipe?

A: The coconut milk is the thickening agent in the recipe. It makes the Bicol Express creamy and it binds all the flavors of the spices and vegetables together.

Q: Can I add in other vegetables aside from Baguio Beans and string beans?

A: Yes, in fact, you can add in eggplants, okra or patola in this dish.

Q: Can I cook this ahead and freeze it?

A: Yes, freezing this dish is a must since dishes with coconut milk or coconut cream tend to spoil a lot faster. Just make sure that you thaw it before serving. You can also warm the vegetarian Bicol Express in a microwave or a stovetop.

More Delicious Authentic Filipino Recipes:

Bicol express in a white bowl
5 from 1 vote
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Bicol Express

If you want a healthier version of the famous FIlipino dish Bicol Express, try this Vegetarian Bicol Express and enjoy the same appetizing taste!
Prep Time10 minutes
Cook Time25 minutes
Course: Entree
Cuisine: Filipino
Keyword: Bicol Express
Servings: 3 -4 people
Author: Lainey

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 250 grams tofu cut into half-inch cubes
  • 1 tablespoon vegetarian bean paste*
  • 1 cup coconut milk
  • 1 tablespoon soy sauce
  • 1 cup string beans thinly sliced
  • 1 cup baguio beans thinly sliced
  • 1 teaspoon salt
  • pinch of pepper
  • 4 pcs finger chilies siling haba, sliced

Instructions

  • Heat a nonstick pan over medium heat and add oil. Add onions, garlic and saute for 1 minute or until translucent.
  • Add tofu and cook, stirring occasionally, until lightly browned.
  • Add bean paste and cook, stirring occasionally, for about 1 to 2 minutes.
  • Add coconut milk and bring to a simmer, then add soy sauce.
  • Add 1 cup of string beans and mixed cover it for 3 minutes.
  • Then add 1 cup baguio beans then cover for 2 minutes. 
  • Add chili peppers and mix.
  • After about 5 minutes or when veggies are cooked (beans will be tender) and the liquid has evaporated, add the remaining coconut milk and continue to simmer until it thickens and begins to render the fat.
  • Add salt and season with pepper and more salt to taste. Serve hot.
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Notes

*optional
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Foolproof Ginataang Gabi

· 4 Comments

This vegan vegetarian foolproof Ginataang Gabi also known as laing is mainly made of taro leaves and coconut milk.  It's easy to make and a classic Bicolano dish that is delicious, creamy, and best served with steamed rice!

Looking for another Filipino coconut recipe? Try easy Ginataang Gulay! Or try my other authentic Filipino dishes: Vegan Bola Bola, Vegan Cansi, Vegan Tocino, Vegan Adobong Kangkong!

ginataang gabi in a wooden bowl
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What is Ginataang Gabi?

Ginataang Gabi or Laing is a Filipino dish that is made of taro leaves, stalks, and roots cooked in coconut milk and then seasoned with salt, pepper, spices, and herbs. Preparing this ginataang gabi is going to be the easiest Filipino food you will make. All you need to do is simply combine the initial ingredients and allow them to cook without mixing the ingredients for at least 15 to 20 minutes. The longer you allow it to sit without mixing it- the better!

The original laing from Bicol region of the Philippines uses a whole taro leaf (natong in Bicolano) rather than shredded ones. This version is the one most commonly referred to as pinangat, also known as ginataang laing, pinangat na laing, pinangat na gabi. It is usually served with steamed white rice, bread, or as a side dish to meat.

What does it mean when the gabi is itchy?

In simmering this dish, it is not advised to mix it. It should be seasoned without mixing it because if you do so, you will feel an itch on your tongue when you eat it. In science, the itchiness in taro is explained as a natural pesticide of the plant itself.

Chewing raw taro gives an itchy feeling to the throat. So when cooking it, it is advised not to mix it. By letting it simmer and unmixed for some time, it will destroy the toxins which prevents the itchiness when eating it.

ginataang gabi in a wooden bowl

Variation

  • If you love a bit of spice, you can slice one pepper in half and add it to the dish. It will give that delicious spice!
  • Adding malunggay leaves is another vegetable option and gives additional health benefits (1 cup).

Substitution

  • If you can't get fresh taro leaves you can also use dried taro leaves and stalks.
  • Replace batwan with unripe green mango or calamansi juice for its sour taste.

Storage

  • It can be stored in the refrigerator for up to 3 days in an airtight container.
  • Coconut milk tends to spoil fast, so smell it before eating.
  • To reheat, simply warm in the microwave for 1-2 minutes.

Ingredients

The ingredients you will need:

  • fresh taro (gabi) stalks
  • coconut milk
  • ginger
  • garlic
  • red shallots
  • green chili peppers
  • batwan or calamansi 
  • coconut vinegar
  • coconut cream
  • salt 
  • pepper
ingredients for the ginataang gabi recipe

Instruction

In a deep pot, add the taro (gabi) stalks:

adding the taro or gabi roots, and stalks to the deep pot to simmer

Add the coconut milk:

adding the coconut milk to the taro roots and stalks

Then add ginger, garlic, onion, chili peppers, and salt in the pot:

adding spices and salt to the taro or gabi roots and stalks

Place the pot on the stove, cover it with a lid, and turn on the fire on medium heat.  Set the timer for 15 minutes. IMPORTANT: Do not mix or touch the mixture because it will make the taro itchy.

Next, add the batwan fruit to the ingredients in the pot:

adding batwan to the vegetarian ginataang gabi ingredients

Then, add in the vinegar and allow it to boil for about 2 minutes:

adding vinegar to the ingredients of vegetarian ginataang gabi

Add coconut cream, and pepper, and allow it to simmer again until the oil comes out of the cream, about 10 minutes.

cooked vegetarian ginataang gabi or taro

Check if the seasoning and taste are perfect for your taste buds and serve with steamed brown or white rice!

Top Tip

  • Do not mix or touch the mixture because it will make the taro itchy.

FAQ

More Filipino Recipes

Looking for more vegan vegetarian dishes?

My favorite Filipino Desserts:

4.50 from 4 votes
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Foolproof Ginataang Gabi

Foolproof Ginataang Gabi is an authentic Filipino-Bicolano vegetarian dish that is rich, creamy, and delicious and makes a perfect meal in itself!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree, Side Dish
Cuisine: Filipino
Calories: 1669kcal
Author: Lainey

Ingredients

  • 350 grams of fresh taro gabi stalks, leaves and root must be 2 inches in length and cut horizontally
  • 1 ½ cup coconut milk
  • 1 thumb-sized ginger chopped and mashed
  • 8-10 cloves of garlic peeled and pressed
  • 1-2 med size red shallots chopped quarter size
  • 3 green chili peppers
  • 1 tablespoon salt
  • 3 big size batwan or calamansi optional
  • 2 tablespoon coconut vinegar
  • 1 cup coconut cream
  • ½ teaspoon pepper

Instructions

  • In a deep pot, add the taro (gabi) stalks, coconut milk, ginger, garlic, shallots, chili peppers, and salt in the pot. 
  • Place the pot on the stove, cover it with a lid, and turn on the fire on medium heat.  Set the timer for 15 minutes!
    IMPORTANT: Do not mix or touch the mixture because it will make the taro itchy.
  • Next add batwan, vinegar and allow it to boil for about 2 minutes.
  • Add coconut cream, pepper, and allow it to simmer again until the oil comes out of the cream, about 10 minutes.
  • Check if the seasoning and taste are perfect for your taste buds and serve with steamed brown or white rice!
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Notes

*if you you don’t have fresh taro,  you can also use dried Taro leaves and stalks
Serving: 1gCalories: 1669kcalCarbohydrates: 63gProtein: 35gFat: 158gSaturated Fat: 139gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 7061mgPotassium: 4021mgFiber: 20gSugar: 13gVitamin A: 16900IUVitamin C: 203mgCalcium: 526mgIron: 25mg
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Every time we eat Ginataang Gabi, my husband never fails to tell me he prefers eating this dish when his dad cooks it. His dad will let it sit on the stove for a very long time (I think he forgets, lol).

My husband's mom tends to mix it or check on it, so the Gabi is a little itchy when he eats it.

Also, this is one of those recipes where it tastes even better after a day or two in the fridge!

Authentic Vegetarian Chicken Adobo

· 2 Comments

Enjoy the national dish of the Philippines, Filipino vegan vegetarian Chicken Adobo without all the cholesterol! It's full of delicious flavors like vinegar, black pepper, and bay leaves. You can whip it up in just 30 minutes, and it's a meatless twist on the classic Filipino Chicken Adobo that'll make you want seconds!

Looking for more veganized Filipino recipes? Tofo Adobo Lettuce Wraps or my Mango Salad.

vegetarian Filipino Chicken Adobo with brown rice
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What is Chicken Adobo?

Chicken Adobo is a beloved Filipino dish, traditionally a type of stew. Originally, "Adobo" referred to a method of meat preservation, as refrigeration wasn't available in early Filipino households. To preserve meat, they cooked it in large batches with vinegar. Over time, "Adobo" evolved into the name of the dish itself.

Now, I've veganized it! By replacing the chicken with plant-based alternatives and using ingredients like tofu or mushrooms, I've transformed this classic dish into a delicious vegan version that's perfect for those looking for a meat-free option packed with all the bold flavors of traditional Chicken Adobo.

vegetarian Filipino Chicken Adobo with brown rice on a white plate

Top Tips

  • Letting the adobo simmer for at least 45 minutes or longer will really enhance the flavor. Simmering helps the flavors blend together perfectly.
  • If you want your vegetarian Filipino Chicken Adobo to be a bit spicy, pound the peppercorns using a mortar and pestle or a grinder. Cracking the peppercorns bring out a delicious spice to the Adobo.

Substituions

  • If you can't find magic meat, feel free to use soy curls, Just Like Beef, or Vegan Beef Slice.
  • Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
  • Vinegar: Apple cider vinegar or rice vinegar can be used instead of traditional vinegar.
  • Brown Sugar: Substitute with coconut sugar, maple syrup, or agave syrup for a vegan sweetener.
  • Pepper: Use black pepper or add a touch of crushed red pepper flakes for heat.

Variations

  • To boost the flavor of your vegetable meat, consider marinating it beforehand. Simply combine soy sauce, a touch of brown sugar, and pepper, then pour the mixture over the vegetable meat and let it marinate for at least 30 minutes before cooking.
  • Feel free to add vegetables like carrots.

Storage

  • Leftover adobo, whether it's tofu, mushrooms, vegetables, or lentils, should be stored in an airtight container in the refrigerator.
  • It's best to consume refrigerated adobo within 3-4 days to ensure freshness and safety.
vegetarian Filipino Chicken Adobo with brown rice on a white plate garnished with green onion leaves

Ingredients

Gather the ingredients for this Filipino Vegetarian Chicken Adobo and once the ingredients are all ready, let's begin!

  • vegetable oil
  • red shallot
  • garlic
  • ginger
  • shitake mushroom
  • magic meat
  • small potato
  • water
  • soy sauce
  • white vinegar
  • peppercorn
  • dried bay leaves
  • eggplant
  • dark brown sugar
  • mushroom seasoning
  • salt
  • pinch of pepper
  • onion green leaves
  • bell peppers
vegetarian Filipino Chicken Adobo ingredients

Instructions

First marinade the magic meat for at least 15 minutes.

Heat a nonstick deep skillet over medium high heat and add oil.  Add the onions, garlic and saute for 1 minute or until it becomes translucent:

sauteing onion and garlic in a nonstick pan

Add ginger:

sauteing ginger with the onions and garlic for the vegetarian Filipino Chicken Adobo

Then add the shittake mushroom and stir fry for about 2 minutes:

sauteing the shitake mushrooms together with the ginger, onion, and garlic

Add the meat protein and mix:

adding the vege meat or magic meat to the sauteed spices

Then add the potatoes and cover for about 3 minutes or until it softens:

adding potatoes to the spices and vege meat

Add 1 cup of water and cover until it simmers:

covered pan with the potatoes, shitake mushroom, vegemeat and spices

Add soy sauce:

adding soy sauce to the adobo

Next, add the vinegar:

adding the vinegar to the vegetarian Filipino Chicken Adobo

Then the black peppercorns:

adding peppercorn to the vegetarian Filipino Chicken Adobo

And finally the bay leaves and mix:

adding the dried bay leaves to the adobo

Then add the eggplant and cover until it softens or for about 5 minutes:

adding the eggplant to the adobo and covering the pan to cook the vegetables

Add dark brown sugar:

seasoning the vegetarian Filipino Chicken adobo with dark brown sugar

Then season with salt and pepper:

seasoning the vegetarian Filipino Chicken Adobo with salt and pepper

You can also add mushroom seasoning to enhance the taste:

seasoning the vegetarian Filipino Chicken Adobo with mushroom powder for added taste

Add bell pepper mix and finish it off by garnishing it with green onion leaves. Vegetarian Adobo is one of the Filipino favorites and I understand why -  this dish smells so good!

cooked vegetarian Filipino Chicken Adobo in a pan and wooden ladle

Frequently Asked Questions

More Filipino Cuisine:

My Favorite Filipino Desserts:

vegan adobo with rice garnished with spring onions
5 from 1 vote
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Authentic Vegetarian Chicken Adobo

Indulge in the vibrant flavors of this Filipino Vegan Vegetarian Chicken Adobo without the cholesterol, an amazing dish that satisfies any adobo craving with ease!
Prep Time12 minutes
Cook Time20 minutes
Total Time32 minutes
Course: Entree, Main Course
Cuisine: Filipino
Servings: 4 servings
Calories: 109kcal
Author: Lainey

Ingredients

  • 2 tablespoon vegetable oil
  • 1 small red shallot diced
  • 4 cloves garlic minced
  • ½ tablespoon ginger minced
  • ¼ cup shitake mushroom sliced
  • 8-10 pcs magic meat pre-soak with hot water for 5 minutes
  • 1 small potato cut into wedges
  • 1 cup water
  • ¼ cup soy sauce
  • ¼ cup vinegar
  • 1 teaspoon peppercorn
  • 3 dried bay leaves
  • 1 med eggplant cut Cut into 2-3 inch wedges
  • 1 tablespoon dark brown sugar
  • 1 teaspoon mushroom seasoning
  • ¾ teaspoon salt
  • pinch pepper
  • 1 green onions chopped
  • ¼ cup bell pepper thinly slice into strips

Instructions

  • Heat a nonstick pan over medium heat and add oil.  Add the onions, garlic and saute for 1 minute or until it becomes translucent. 
  • Add ginger, shitake mushroom and stir fry for about 2 minutes.
  • Add the meat protein and mix. Then add the potatoes and cover for about 3 minutes or until it softens.
  • Add 1 cup of water and cover until it simmers.
  • Add soy sauce,  vinegar, peppercorn, and bay leaves.
  • Then add the eggplant and cover until it softens or for about 5 minutes.
  • Add dark brown sugar and season with salt and pepper or add mushroom seasoning to enhance the taste.
  • Add bell pepper mix and finish it off by garnishing it with green onion leaves.
Leave a Comment
Serving: 1gCalories: 109kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1264mgPotassium: 168mgFiber: 1gSugar: 5gVitamin A: 333IUVitamin C: 14mgCalcium: 25mgIron: 1mg
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I grew up eating Chicken Adobo and it was one of my favorite Filipino meat dishes my Grandma made.  She used to make it every other week and just thinking of it makes me salivate. (It's the flavor that makes me salivate. 😉)

I remember the last time I ate Chicken Adobo was when I was 18 years old. I wasn't vegetarian yet but I had spent the summer being vegetarian because I was in a summer program that only served vegetarian/vegan meals.

Anyways, I came home for the weekend and my dad had made Chicken Adobo and I ate 2 platefuls and I kind of felt guilty- so that was the last time I ate chicken adobo.

It's been years since I had a flavorful vegan chicken adobo.  Until earlier this year (May 2019), I visited a restaurant in the Philippines that served vegan chicken adobo and it was AMAZING! The flavor was just right and the vegetarian meat melted in your mouth!  I didn't want to tell my husband it tasted like the real thing because I know it would freak him out. (He's been vegetarian most of his life and never liked the idea of eating real meat.)

Since then, I've been working on a recipe to replicate it and I think this may come close! I hope you enjoy it!

Vegetable Lumpia Shanghai Recipe

· 3 Comments

Vegetable Lumpia Shanghai Recipe is delicious and crunchy spring rolls (Lumpia) that are the perfect appetizers for parties. The star ingredient is the potato! It adds a nice texture and takes it to the next level.

Looking for more recipes from the Philippines? Try my Easy Cabbage Stir Fry or my Binakol (soup recipe).

freshly fried vegetable lumpiang shanghai with a slice of mango on a white plate
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How to keep lumpia crispy?

  • Remove excess oil: Once fried, lay the lumpia on a paper towel to blot away any extra oil.
  • Cool down: Before serving, give the lumpia a few minutes to cool. This helps prevent the filling from making the wrapper soggy by avoiding steam buildup.
  • Avoid covering: Leaving the lumpia uncovered helps maintain their crispiness. Covering them up could trap moisture and make them lose their crunch.
  • Reheat in the oven: Opt for the oven when reheating instead of the microwave. Microwaving can introduce moisture and make the lumpia less crispy.

What are the differences between Vegetable Lumpia, Lumpiang Shanghai, Eggrolls & Spring Roll?

  • A vegetable lumpia is a denser type of Filipino spring roll filled with different kinds of vegetables. Filipinos usually make the vegetable lumpia filling with chayote, or water chestnuts, carrots, onions, and garlic. Some also add raisins for a sweeter flavor in every bite.
  • Lumpiang Shanghai is more likely to be similar to the vegetable lumpia but made with ground meat like beef, pork, or chicken. Some even use fish like tuna for pescetarian lumpia lovers.
  • Eggrolls are also a wrapped, delicious dish but the wrapper is slightly different. It is made of wheat and eggs, thus making it harder and thicker. The filling is usually ground meat with spices.
  • Spring rolls are the generic name for all wanton-wrapped dishes. While the egg roll wrapper is thicker, spring rolls have thinner, translucent wrappers that are made with flour and seasoned with a bit of salt.
egg rolls in a wok cooking

Top Tips

  • To prevent the lumpia or wanton wrapper from breaking when wrapping the cooked vegetables, use two pieces of wrapper for each lumpia.
  • Do not overcook the vegetables in the process of sautéing. The vegetables will still be cooked when you fry the wrapped vegetable lumpiang shanghai.

Variations

  • Protein Addition: Incorporate cooked tofu, tempeh, or seitan for added protein and texture.
  • Different Vegetables: Experiment with a variety of vegetables such as shredded cabbage, bell peppers, bean sprouts, or water chestnuts for different flavors and textures.
  • Nutty Twist: Incorporate chopped nuts such as peanuts or cashews for added crunch and nutty flavor.
  • Sweet and Savory: Mix in some finely chopped pineapple or mango for a hint of sweetness, balancing the savory flavors.

Substitutions

  • Use any neutral tasting oil for frying.
  • Potatoes: Any kind works, but I like using brown russets
  • Wrapper: Instead of traditional lumpia wrappers, you can use rice paper wrappers for a gluten-free option or phyllo dough for a flakier texture.
  • Vegetables: Experiment with different vegetables such as jicama, mushrooms, bamboo shoots, or spinach to vary the flavors and textures.
  • Seasonings: Use different seasonings and sauces to flavor the filling, such as vegetarian oyster sauce, vegan fish sauce, or soy sauce, to add depth of flavor.
  • Cooking Method: Instead of frying, you can try baking or air-frying the lumpia for a healthier alternative with less oil.

Storage

  • Refrigeration: Place the cooled lumpia in an airtight container or zip-top plastic bag. Arrange them in a single layer to prevent sticking together. (It will get soggy, so it's best to eat it fresh)
  • Freezing: If you want to store them for a longer period, you can freeze the uncooked lumpia. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag, placing parchment paper between layers to prevent sticking. Frozen lumpia can last for up to 2-3 months (sometimes even longer, but beware of it being freezer burned).

Ingredients

ingredients for the vegetable lumpiang shanghai recipe
  • coconut oil or vegetable oil 
  • red shallot
  • garlic cloves
  • sweet potato
  • yukon gold potato
  • carrot
  • chayote
  • mung bean sprouts
  • soy sauce
  • salt 
  • pepper
  • lumpia or spring roll wrapper
  • vegetable oil for frying

Instructions

Heat a nonstick pan or wok over medium heat and add oil.  Add the shallots, and garlic and saute for 1 minute or until it becomes translucent:

sauteing the onion and garlic for the vegetable lumpiang shanghai

Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes: 

sauteing the sweet potato with the onion and garlic

Add the carrots, chayote, mung beans and mix them just enough to get the vegetables well incorporated:

adding the carrots to the pan
adding in the chayote for the vegetable lumpiang shanhai
adding the mung bean sprouts for the vegetable lumpiang shanghai
mixing all the vegetables for the vegetable lumpiang shanghai recipe

Add the soy sauce, salt, pepper, and stir-fry for about 3-5 minutes:

seasoning the vegetables with soy sauce

Adjust seasoning by adding more salt to taste:

seasoning the vegetables with salt and pepper

Assembling Lumpiang Shanghai

On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper:

placing the cooked vegetables in the middle of the wanton wrapper

Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper:

wrapping the vegetables with a wanton wrapper

Using your finger, brush the edges with a little water then seal completely. It must be tightly secured:

sealing the vegetable lumpiang shanghai

Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone:

ready to fry vegetable lumpiang shanghai on a blue plate

Frying the Lumpiang Shanghai:

Preheat a deep pan on med heat and add 1 cup of oil. Add lumpia, but do not overfill the pan:

frying the vegetable lumpiang shanghai on a frying pan

Deep fry lumpia until it turns a golden color:

turning the golden brown vegetable lumpiang shanghai with a chopstick

Remove from frying and allow the oil to drain by placing the Lumpiang Shanghai on a plate covered with a paper towel. Best served with sweet chili sauce or the authentic spicy vinegar sauce. Enjoy immediately!

freshly cooked vegetable lumpiang shanghai on a white plate

Frequently Asked Questions

Here are more delicious Filipino Food Recipes:

lumpia frying in a wok
5 from 1 vote
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Vegetable Lumpiang Shanghai Recipe

Vegetable Lumpiang Shanghai Recipe is a Filipino vegetarian dish is crispy, filling, nutritious, and a perfect appetizer or main course in every occasion!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizers
Cuisine: Filipino
Servings: 25
Calories: 20kcal
Author: Lainey

Ingredients

  • 2 tablespoon vegetable oil
  • 1 small red shallot minced
  • 3-4 cloves garlic minced
  • 1 small sweet potato cubed
  • 1 medium yukon potato cubed
  • 1 medium carrot cubed
  • 1 small chayote cubed
  • 1 cup mung bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • pinch pepper
  • 25 lumpia/spring roll wrapper
  • 1 cup vegetable oil for frying

Instructions

  • Heat a nonstick pan or wok over medium heat and add oil.  Add the onions, garlic and saute for 1 minute or until it becomes translucent. 
  • Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes. 
  • Add carrot, chayote, mung bean sprouts, soy sauce, salt, pepper, and stir-fry for about 3-5 minutes. Adjust seasoning by adding more salt to taste. 

To make the Lumpiang:

  • On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper. 
  • Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper.
  • Using your finger, brush the edges with a little water then seal completely. It must be tightly secured.
  • Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone.
  • Frying the Lumpiang
  • Pre heat a deep pan on med heat and add the 1 cup of  oil.
  • Add lumpia, but do not overfill and deep fry lumpia until it turns a golden color.
  • Remove from frying and allow the oil to drain by placing the lumpiang on a plate coverd with a paper towl.
  • Best served with sweet chili sauce or the authentic a spicy vinegar sauce. Enjoy immediately!
Leave a Comment
Serving: 1gCalories: 20kcalCarbohydrates: 2gProtein: 0.4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.01gSodium: 140mgPotassium: 45mgFiber: 0.4gSugar: 1gVitamin A: 1146IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
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When I tell non-Filipinos I'm Filipino, they always ask me if I can make Filipino Egg Rolls.  Is this true for you too?

Anyways, growing up, I always assisted my grandma whenever she made vegetable lumpiang shanghai. Back then, I called it lumpia because I didn't know the difference. As a kid, it was a tedious process because I had to make the lumpia look uniform, and if I didn't, I would have to do it again.

As an adult, I try to make uniformed lumpia whenever I make it, but if it doesn't look nice or it's falling apart after I fry it, I keep it for myself. 🙂

I also love biting into fresh-made lumpia after dipping and soaking it in spicy vinegar dip, which is so unhealthy but oh so good.  Also, keep in mind that lumpia is best served fresh and warm off the pan with a side of chili sauce, banana ketchup, or spicy vinegar dip.

Best Ginataang Kalabasa

· 25 Comments

This healthy Ginataang Kalabasa is one of the most simple Filipino vegetable dish you will make! It's full of nutrient dense vegetables like kalabasa and moringa leaves, heartwarming, and a great dish to eat with steamed rice!

Love Filipino vegetable recipes? Try my Easy Jackfruit Humba, Vegan Laswa (Vegetable Soup), Bicol Express (Tofu with Vegetables), or Stir Fry Mung Beans.

Ginataang Kalabasa in a pink bowl on a white table
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What is Ginataang Kalabasa?

Ginataang Kalabasa (Squash in Coconut Milk) is a creamy and delicious Filipino dish that is very popular in Filipino culture. This healthy recipe is made with two key ingredients: kabocha squash (kalabasa) and coconut milk(gata).

The flesh (yellow part) of the kalabasa makes any dish creamy, but when cooked with coconut milk or cream, the creaminess intensifies as if there was milk mixed in.

Ginataang Kalabasa is considered one of the Filipino comfort foods and a favorite to those who love coconut milk and coconut cream. (Like me :))

What is Kalabasa?

Kalabasa also known as kabocha squash looks like a small pumpkin, is green with white/yellow spots. And the inside of the kalabasa looks very similar to a pumpkin, but it's a bit more on yellow side.

squash cut into halves

Health Benefits of Kalabasa

The vegetable is high in:

  • Vitamins A
  • VitaminsB6
  • Vitamins C
  • Folate
  • Magnesium
  • Fiber
  • Riboflavin
  • Phosphorus
  • Potassium

Filipinos love meat and seafood in their soups, so they often add in pork, shrimp, and even dried fish. Nevertheless, this vegetarian Ginataang Kalabasa is a delicious dish in itself without the meat and seafood. But feel free to add your favorite vegetarian meat.

vegetarian ginataang kalabasa in a bowl and in a pot with ladle

Top Tips

  • Look for young squash with a greenish colored peel and not brown because it is tough and flesh is very firm and ready to be cooked.
  • When cooking squash or kalabasa, you can either have the skin peeled or not. If you are sure that the kalabasa is grown organically, you can choose not to peel it.

Substitutions

  • Squash (Kalabasa): If you can't find squash, you can substitute it with other similar vegetables like pumpkin, sweet potatoes, or carrots. These vegetables have a slightly different taste and texture but will still work well in the dish.
  • Additional Vegetables: Feel free to add other vegetables you have on hand, such as green beans, spinach, or eggplant, to customize the dish to your liking. Just be mindful of the cooking times to ensure all the vegetables are cooked evenly.

Variations

  • Add mung beans (monggo beans) to this dish. Make sure to boil the mung beans ahead before adding them to save cooking time.
  • Adding chopped string beans or long beans to this dish, makes it much more delicious and healthier!
  • Add chili peppers to make it spicy.
  • Enjoy the authentic flavor by pairing it with my Vegan Bagoong.

Storage

  • Since it has coconut milk, remember to keep this dish in the fridge for up to three days. Freezing isn't recommended for the best flavor.

Ingredients

Gather the ingredients:

  • vegetable oil
  • onions
  • garlic
  • ginger
  • kalabasa (kabocha squash)
  • water
  • pure coconut milk or coconut cream
  • salt
  • moringa or spinach leaves
  • green onions
  • pepper
vegetarian ginataang kalabasa ingredients and pot with wooden ladle

Instructions

Heat a nonstick pot over medium heat and add oil.  Add the onion, garlic and cook until transparent or for about 1 minute:

sauteing onions for vegetarian ginataang kalabasa recipe

Then add ginger and cook until fragrant:

sauteing ginger tofether with the onions for the vegetarian ginataang kalabasa recipe

Add the kalabasa squash and cover the pot with a lid and cook for about 5 minutes:

cooking the kalabasa with the onion and garlic in a pot covered with glass lid

The squash or kalabasa should look like this, an almost translucent yellow color. You can try to poke it with a fork or knife to see if it is already soft:

cooked squash or kalabasa for vegetarian ginataang kalabasa recipe

Next, add 3 cups of water and cover until it boils. (Keep an eye on it, you might have to add more if the water starts  to evaporate):

adding water to the cooked kalabasa for vegetarian ginataang kalabasa recipe

Next add coconut milk or cream, salt, and allow it to simmer for about 3-5 minutes:

adding coconut milk cream to the cooked ginataang kalabasa

Season with salt and a pinch of pepper:

seasoning the vegetarian ginataang kalabasa with salt and pepper

Then add moringa leaves:

adding the moringa leaves or malunggay leaves to the simmering vegetarian ginataang kalabasa

Next, add the green onions and mix until just combined:

adding the green onions to the simmering vegetarian ginataang kalabasa

There you have it! This vegetarian soup is slightly sweet and savory at the same time. The sweetness comes from the squash or kalabasa.

cooked vegetarian ginataang kalabasa in a pot beside a moringa flower

You can never go wrong if you eat this Ginataang Kalabasa with steamed rice!

FAQs

Can you freeze and serve the dish later?

Yes! First, make sure to allow the soup to cool down completely before freezing it. When you are ready to serve, heat the Ginataang Kalabasa on the stovetop for 5 minutes or until it bubbles or microwave it for 60 to 80 seconds.

What other leafy vegetables can I add if I don't have moringa (malunggay leaves)?

Use water spinach, water spinach, or kale.

What is ginataang kalabasa in english?

Squash in coconut milk.

Here are more delicious Filipino Recipes:

Ginataang Kalabasa in pink bowl
4.85 from 26 votes
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Best Ginataang Kalabasa

Vegan Ginataang Kalabasa (Squash with Coconut Milk) is an easy Filipino vegetable dish that is so healthy, heartwarming and delicious! This vegetarian soup is best served with steamed rice!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4 servings
Calories: 499kcal
Author: Lainey

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion minced
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 cups kalabasa kabocha squash, 1-inch cubes
  • 3-4 cups water
  • 1 can pure coconut milk*
  • 1 teaspoon salt
  • 1 cup moringa or spinach leaves
  • 2 green onions sliced
  • pinch of pepper

Instructions

  • Heat a nonstick pot over medium heat and add oil.  
  • Add the onion, garlic and cook until transparent or for about 1 minute.
  • Then add ginger and cook until fragrant, add the kalabasa squash and cover the pot with a lid and cook for about 5 minutes.
  • Next, add 3 cups of water and cover until it boils. (Keep in eye on it, you might have to add up to 1 cup of water if the water starts to evaporates) 
  • Next add coconut milk or cream, salt, and allow it to simmer for about 3-5 minutes.
  • Then add moringa leaves, green onions, and mix until just combined. 
  • Season with salt and a pinch of pepper and serve with steamed rice.
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Notes

*If you want a more creamy dish use coconut cream
Serving: 1gCalories: 499kcalCarbohydrates: 68gProtein: 21gFat: 19gSaturated Fat: 12gSodium: 2382mgPotassium: 1743mgFiber: 6gSugar: 11gVitamin A: 3414IUVitamin C: 567mgCalcium: 1200mgIron: 4mg
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Ensaladang Talong

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Ensaladang Talong is a refreshing eggplant salad made with onions, tomatoes, and grilled eggplant. It's usually eaten with fried fish or chicken, but it still tastes great when eaten with dishes like Tofu Sisig or Pancit Bihon.

If you love eggplant, try my delicious and super easy Grilled Ginataang Talong with Malunggay, Grilled Eggplant with Coconut Milk, or the classic Tortang Talong.

ensaladang talong on a plate
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What is Ensaladang Talong

Grilled Ensaladang Talong or eggplant is a popular vegetable and side dish to Filipinos. It has long been a common dish on the Filipino table because of the dish's simplicity and delicious smoky flavor. Alternative ways for grilling eggplant without a grill are provided below.

How Ensaladang Talong is made

Filipinos place the eggplants (popularly know as Talong in the Philippines) on a hot coal fire. After it's finished cooking, some love it with the skin on, but it's commonly removed because the skin is bitter especially if it's grilled too much.

Why is Ensaladang Talong unique?

What makes an Ensaladang Talong so good is the smoky flavor from grilling and from the natural vinegar used in seasoning it. Ensaladang talong is perfectly paired with any fish or meat main dish like a crispy pork belly but works as great when eaten on its own.

fresh eggplant salad with calamansi

Substitutions

  • If you can’t find Chinese eggplant, you can use Japanese eggplant or even the regular globe eggplant. The key is to choose eggplants that are firm and have smooth skin.
  • If you don't have calamansi or lemon, lime works as well.
  • Substitute white onions with red onions for a sharper, deeper flavor.
  • Most people use white vinegar when making this recipe, but coconut liquid aminos or coconut vinegar works great.
  • Coco liquid aminos can be replaced with soy sauce or tamari for a gluten-free option.

Variations

  • Add diced mangoes for a sweet contrast to the smoky eggplant.
  • Drizzle sautéed garlic in olive oil for an extra bite.
  • Enhance with fish sauce and chilli for added umami and heat.

Storage

  • If you have leftovers, store them in an airtight container in the refrigerator. Ensaladang Talong will stay fresh for up to 2 days.
  • For the best flavor and texture, consume the salad within 24 hours. The eggplant may become a bit mushy if stored for too long, but it will still be tasty.

Top Tips 

  • Grill ahead and freeze to save time in preparing the Ensaladang Talong especially if you are making a big batch. After grilling and cooling the eggplants completely, keep in an airtight container and freeze or chill them.
  • Under-seasoning or over-seasoning can throw off the balance of flavors in this dish. Taste as you go and adjust accordingly.
  • When grilling the eggplant on charcoal, the eggplant takes in the smokiness of the charcoal and takes this dish to the next level.
  • Use pre-roasted eggplant or broil quickly to reduce total prep time.

Ingredients

Gather the ingredients for this Ensaladang Talong and once the ingredients are all ready, let's begin!

  • Chinese eggplant
  • tomatoes
  • white small onion
  • green onions
  • fresh lemon juice or 5 calamansi
  • coconut liquid aminos or soy sauce
  • salt
  • Pinch of black pepper
ensaladang talong ingredients

Instructions

How to grill the eggplant:

On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack.  Grill for at least 5-8 minutes or until the eggplant is tender. 

On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times,  Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6  minutes or until evenly charred.

In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.

Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with the recipe as directed:

slicing the grilled eggplant with a knife over a chopping board

Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to each of the pieces (see picture above).

Place the eggplant flesh in a bowl, and add chopped tomatoes and white onions:

sliced onions and tomatoes for ensaladang talong recipe

Squeeze the lemon or the calamansi into the bowl making sure the seeds are not included:

drizzling calamansi juice over ensaladang talong

Then add the coconut Liquid aminos or soy sauce and gently mix:

aminos added to the ensaladang talong and sliced spring onions

Finally, garnish with the green onions and serve.

Guys, this vegetable salad is best eaten with steamed brown or white rice. I assure you, this recipe is a keeper!

overhead shot of the delicious ensaladang talong

Frequently Asked Questions

Here are more delicious Filipino Food Recipes:

fresh ensaladang talong with calamansi
5 from 1 vote
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Ensaladang Talong

Ensaladang Talong is a refreshing Filipino eggplant salad featuring charred eggplant, fresh tomatoes, onions, and a zesty citrus dressing. This easy-to-make dish is perfect as a side or light meal, adding delicious flavor while incorporating more vegetables into your diet.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Filipino
Servings: 4 servings
Calories: 92kcal
Author: Lainey

Ingredients

  • 2 medium-size Chinese eggplant grilled and peeled
  • 2 medium-size tomatoes sliced into cubes
  • 1 white small onion
  • 2 leaves green onions chopped
  • 1 fresh lemon or 5 calamansi
  • 2 tablespoons coconut liquid aminos or soy sauce
  • ¾ teaspoon salt
  • Pinch of pepper

Instructions

How to Grill the eggplant:

  • On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack.  Grill for at least 5-8 minutes or until the eggplant is tender. 
  • On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times,  Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6  minutes or until evenly charred.
  • In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.
  • Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with recipe as directed.
  • Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to  each of the pieces (see picture above) 
  • Place the eggplant in a bowl, and add chopped tomatoes and white onions.
  • Squeeze the lemon or the calimansi into the bowl making sure the seeds are not included, then add the coconut Liquid aminos or soy sauce and gently mix.  
  • Season to your taste with salt and pepper.
  • Finally, garnish with the green onions and serve.
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Serving: 1servingCalories: 92kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 733mgPotassium: 777mgFiber: 9gSugar: 12gVitamin A: 576IUVitamin C: 30mgCalcium: 43mgIron: 1mg

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I love eating eggplant- especially if it's cooked well.  And growing up, my mom usually made eggplant with eggs and a few green onions- it was so delicious and it always reminded me of camping because of the smokey flavor. (Don't worry, I will share the recipe soon.)

When I married my husband, I started eating more at his parent's house and my mom in law had an abundance of Filipino Food every time I visited.  And one of the dishes she often cooked was fried eggplant with, lemon juice, salt, and soy sauce. It sounds simple, but it was delicious and became one of my favorite eggplant dishes!

But this recipe is not that dish :),  Ensaladang Talong is a simple recipe and a great way to learn how to cook eggplant especially if you're a beginner.

What's your favorite?