Vegan Tinola
May 14, 2025
About the Recipe
Prep Time:
15 minutes
15 minutes
Cook Time:
15-20 minutes
15-20 minutes
Serves:
4
4
Level:
Easy
Easy
This recipe reminds us of our favorite nanny Theresa
Ingredients
- 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
Preparation
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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