Ginataang Gulay
This is a simple, healthy, and creamy Filipino vegetable stew recipe that is perfect for lunch or dinner!
Servings: 4 servings
Calories: 628kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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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