Easy Vegan Binakol
A comforting, delicious, and chickenless Binakol recipe loaded with the goodness of papaya, coconut water, and sili or moringa leaves.
Servings: -3 servings
Calories: 465kcal
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.
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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