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creamy and healthy ginataang gulay (vegetables in coconut milk) served in a while bowl
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Ginataang Gulay

This is a simple, healthy, and creamy Filipino vegetable stew recipe that is perfect for lunch or dinner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree, Side Dish, Vegan
Cuisine: Filipino
Servings: 4 servings
Calories: 628kcal


  • 2 tablespoons vegetable oil
  • ½ cup vegan luncheon meat, diced
  • ½ cup sweet onions, sliced
  • 2 cloves garlic, minced
  • 1 cup squash diced
  • ½ cup green beans, chopped in ½ inches
  • 1 cup eggplant, diced
  • ½ cup okra, sliced
  • 2 tablespoons vegan oyster mushroom sauce
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


  • In a skillet over medium-high heat, add oil and fry the diced luncheon until browned on all sides.
  • Next, move the fried luncheon on the side and saute onions and minced garlic for 30 seconds.
  • Toss in diced squash, green beans, eggplant, oyster mushroom sauce, and okra and continue sauteing for another 2 minutes.
  • Pour the vegetable broth and coconut milk and bring the mixture to a quick boil and reduce to simmer for 15 minutes.
  • Season with salt and ground black pepper to taste and serve steamed rice.


Serving: 1g | Calories: 628kcal | Carbohydrates: 50g | Protein: 10g | Fat: 49g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2556mg | Potassium: 1589mg | Fiber: 9g | Sugar: 15g | Vitamin A: 16143IU | Vitamin C: 57mg | Calcium: 218mg | Iron: 10mg
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