Vegan Humba
Dive into the rich and savory world of Filipino cuisine with this plant-based twist on a beloved classic—Vegan Humba! This hearty, umami-packed dish features tender young green jackfruit, perfectly simmered in a sweet and tangy sauce made with soy sauce, coconut sugar, pineapple juice, and a hint of white vinegar. Aromatic bay leaves, garlic, onions, and black peppercorns lend depth to this comforting recipe, while the optional addition of banana blossoms adds a unique textural flair. Ready in just under an hour, this Vegan Humba is a wholesome, delicious alternative that captures the essence of traditional Humba without any meat—perfect for vegans and anyone seeking a lighter, cruelty-free version of this iconic Filipino stew. Serve it with steamed rice for the ultimate plant-based comfort meal! Keywords: Vegan Humba, Filipino vegan recipes, jackfruit stew, plant-based Humba.
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Recipe Information
Ingredients
- 2 cans (400g each) young green jackfruit in brine
- 2 tablespoons coconut sugar
- 1 cup soy sauce
- 1 cup pineapple juice
- 2 tablespoons white vinegar
- 4 minced garlic cloves
- 1 medium, chopped onion
- 3 bay leaves
- 1 teaspoon black peppercorns
- 0.5 teaspoon salt
- 2 tablespoons cooking oil
- 1 cup water
- 1 cup banana blossoms (optional)
Instructions
Begin by draining and rinsing the jackfruit to remove the brine. Pat dry with paper towels to ensure any excess liquid is minimal.
In a large pot or deep pan, heat the cooking oil over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
Add the drained jackfruit to the pot, stirring frequently for about 5 minutes, allowing it to start browning and soak in the flavors.
In a bowl, mix together the soy sauce, coconut sugar, vinegar, and pineapple juice. Pour this mixture over the jackfruit in the pot.
Add the bay leaves, black peppercorns, and salt to the pot, and stir well to combine.
Pour in the water and bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it cook for approximately 30 minutes, stirring occasionally.
If using banana blossoms, incorporate them into the pot in the last 10 minutes of cooking.
Once the jackfruit is tender and well-infused with the sauce's flavors, taste and adjust seasoning as needed. You may add more salt or coconut sugar according to your taste.
Remove the bay leaves before serving. Serve the Vegan Humba with steamed rice, and enjoy your flavor-packed, plant-based Filipino dish!
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13220 mg | 575% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 77.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5235 mg | 111% | |
*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.
