Vegan Chicken Tinola
Savor the comforting, plant-based twist on a Filipino classic with this Vegan Chicken Tinola! Crafted with tender young green jackfruit as a hearty substitute for chicken, this nourishing soup embraces the bold flavors of ginger, garlic, and onion. Simmered in a fragrant vegetable broth with slices of green papaya, chayote, and nutritious malunggay (moringa leaves) or spinach, it’s a wholesome, immune-boosting meal perfect for any time of year. A splash of lime or calamansi juice adds a bright, zesty finish, making every spoonful an irresistible balance of savory and tangy flavors. Easy to prepare in just 45 minutes, this gluten-free and soy-free dish is a perfect option for mindful eating without compromising authentic taste. Whether you're a fan of Filipino cuisine or exploring vegan comfort food, this recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams young green jackfruit
- 4 cups vegetable broth
- 2 tablespoons canola oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece ginger, sliced into thin strips
- 1 small green papaya, peeled and sliced
- 1 medium chayote, peeled and sliced
- 2 cups malunggay (moringa leaves) or spinach
- 2 tablespoons fish sauce substitute
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime or calamansi, juiced
Instructions
Drain and rinse the jackfruit thoroughly. Gently pull apart the larger pieces to form bite-sized chunks.
In a large pot, heat the canola oil over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the prepared jackfruit pieces to the pot, stirring well to soak up the flavors.
Pour in the vegetable broth and bring it to a boil.
Add the fish sauce substitute, salt, and black pepper. Stir to combine.
Reduce the heat to a simmer and add the sliced green papaya and chayote. Cover the pot and cook for 10-15 minutes, or until the fruit is tender.
Stir in the malunggay leaves or spinach and continue cooking for another 2-3 minutes or until the leaves are wilted.
Adjust seasoning to taste, adding more salt or pepper if needed. Squeeze in the lime or calamansi juice at the last moment and stir well.
Serve hot, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 29.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1292 mg | 27% | |
*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.
