Even in the vegan world, you could find many variations of a single delicacy. The possibilities go beyond the confines of a usual formula.
Here’s Will Peji‘s version of the Filipino soup-based dish, “Tinola”, which is perfect to serve as an appetizer or main entree with rice.
- 1/2 lb pepper leaves
- 1 whole onion
- 5 garlic cloves
- 1 medium ginger, sliced
- 1 lb stripe mushrooms
- 1 medium unripe papaya, cut in cubes
- About 6 cups water
- 2 tbs soy sauce (Bragg brand)
- 2 tbs oil
- Sautee garlic, onion, papaya, mushrooms, ginger
- Add water and bring to boil
- Add Soy sauce, salt and pepper
- Add pepper leaves
Mabuhay Gulay to All!
Veg (Pinoy) From Around the World: Will Peji –New Jersey
Will Peji aka @VeganPinoy
“I’ve been vegan for more than 2 yrs. I’m a Marathon runner who ran the New York City Marathon last November under 5hrs. Born in Manila, raised in Bergen County, New Jersey, I am now living in South Jersey, a block away from the Shore. I’ve been veganizing all Filipino dish I know but never write the recipe. I guess I will now to share.”
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