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Vegan Tinola

وقت التحضير:

15 Minutes

وقت الطبخ:

15-20 minutes





حول الوصفة

This recipe reminds us of our favorite nanny Theresa


3 tablespoons olive oil or avocado oil

½ cup chopped yellow onion

¼ cup thinly sliced fresh ginger

6 cloves garlic, minced

400g can of jackfruits, drained and shredded or cut into 1/2-inch pieces

4 cups vegetable stock or 1 cube vegan stock diluted in 4 cups warm water

1 ½ cups peeled and cubed green papaya or chayote

2 cups chopped malunggay leaves

1 tablespoon Vegan Worcestershire sauce

¼ teaspoon salt

¼ teaspoon ground black pepper


Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add jackfruit and stock; cook, stirring for about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), Worcestershire sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.

Serve with jasmine steamed rice.

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