Mushroom Tinola

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


  1. Sautee garlic, onion, papaya, mushrooms, ginger
  2. Add water and bring to boil
  3. Add Soy sauce, salt and pepper
  4. 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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7 thoughts on “Mushroom Tinola

  1. Yay tinola! I was in the San Jose farmer’s market this weekend and met quite a few Southeast Asian and Pin@y farmers that don’t always make it as far as Oakland. I was very happy to find fresh, locally-grown malunggay leaves and was plotting on a tinola. With mushrooms!

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