The clock is ticking. My twitter friend has asked me for a Vegan Tinola Recipe because she’s cooking it for her Christmas Eve party or Noche Buena. Needless to say, we’re running out of time! So let’s cut to the chase shall we…
- 3 tbsp cooking oil
- 5 garlic cloves, crushed
- 1 medium sized onion, diced
- 2 tbsp ginger, julienne or sliced into strips
- 4 cups water
- 2 cups rice washing
- 1-2 small young papaya and/or
- 1-2 small chayote/sayote peeled and cut into wedges
- 1 pack button white mushrooms halved, and/or
- 1 extra firm tofu, cubed
- 2 1/2 Knorr vegetable buillon or 2 tbsp. Harvest Vegetarian Buillon Mix (Available at most Asian stores)
- Heat pot over medium heat and sauté the garlic, onion, and ginger until fragrant
- Add the sayote and young papaya, rice washing, and vegetable buillon. Simmer until the vegetables soften.
- Add the water,mushrooms, and tofu. Simmer for 5-10 minutes
- Add the spinach and bring to a boil
- Add more vegetable broth or rice washing if needed
- You’re done! Serve Hot & Enjoy!
I hope this recipe will reach her in time. I’ve had this recipe for quite some time now and couldn’t believe I’ve never posted it! Anyway, the secret are the garlic-onion-ginger combo with rice washing and vegetable buillon. You can add in other vegetables from there-from young papaya to broccoli to spinach or bokchoy. You may veganize it however you like just don’t forget those secret ingredients!
One good reason from switching to the vegan version is simply because it’s healthier with the same great flavor of the Tinola we know.
Second, it’s cruelty-free.
So not only it would taste good, it would also make you do good
Happy Holidays from AstigV!