Soy-Free Ginataang Langka
Experience the rich and creamy flavors of *Soy-Free Ginataang Langka*, a plant-based Filipino dish that highlights the natural goodness of young green jackfruit cooked in luscious coconut milk. This soy-free adaptation of the classic recipe keeps the dish light yet deeply flavorful, thanks to aromatic ingredients like garlic, ginger, and sautéed onions. Red bell peppers and green chilies add vibrant color and a touch of heat, while a sprinkle of freshly cracked black pepper rounds out the flavor. Perfect as a main course or a hearty side, this versatile recipe can be made completely vegan by swapping fish sauce for extra salt. Ready in just under an hour, it’s a comforting, wholesome meal that’s sure to impress with minimal effort. Serve with steamed rice for a satisfying, dairy-free, gluten-free, and soy-free culinary delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams young green jackfruit (fresh or canned)
- 400 ml coconut milk
- 1 large onion, chopped
- 4 cloves garlic, minced
- 15 grams ginger, sliced
- 1 medium red bell pepper, sliced
- 2 pieces green chilies, whole
- 2 tablespoons cooking oil
- 2 tablespoons fish sauce (optional, replace with salt for purely plant-based version)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 ml water
- 100 grams morning glory or spinach (optional)
Instructions
If using fresh jackfruit, peel and cut the flesh into bite-sized chunks. If using canned, drain and rinse the jackfruit.
In a large pan or wok, heat the cooking oil over medium heat.
Sauté the onions until they become translucent, about 3-4 minutes.
Add the garlic and ginger slices, sauté for another 2 minutes until fragrant.
Add the red bell pepper slices and cook for an additional 2 minutes.
Mix in the jackfruit pieces and the whole green chilies, cooking and stirring occasionally for about 5 minutes.
Pour in the coconut milk and water, stirring well to combine.
Season with fish sauce or salt (if keeping it solely plant-based), salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pan and let it cook for 20-25 minutes, or until the jackfruit becomes tender and absorbs the flavors.
Stir occasionally and ensure the mixture does not dry out; add a little water if needed to maintain the creamy consistency.
If using, add the morning glory or spinach during the last 5 minutes of cooking.
Adjust seasoning as needed before serving.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 54.5 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
