Vegan Tinunuang Kalabasa
Indulge in the comforting flavors of Vegan Tinunuang Kalabasa, a plant-based twist on a beloved Filipino classic! This creamy dish features tender kalabasa (squash or kabocha squash) simmered in rich, velvety coconut milk, infused with aromatic garlic, ginger, and sautéed red onions. A touch of green chili adds a subtle kick, while soy sauce and spring onions round out the dish with a savory depth and fresh finish. Perfectly paired with steamed rice or your favorite vegan flatbread, this easy one-pan recipe is ready in just 40 minutes, making it ideal for a flavorful weeknight dinner. Packed with nutrients, dairy-free, gluten-free (if using tamari), and brimming with authentic Filipino taste, this Vegan Tinunuang Kalabasa will quickly become a go-to comfort food for plant-based eaters and lovers of global cuisine alike.
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Recipe Information
Ingredients
- 1 medium-sized kalabasa (squash or kabocha squash)
- 2 cups coconut milk
- 1 medium, diced red onion
- 4 cloves, minced garlic
- 1 inch, julienned ginger
- 2 pieces, slit lengthwise green chili
- 2 tablespoons coconut oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 cup water
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks, chopped spring onions
Instructions
Prepare the kalabasa by peeling it, removing the seeds, and cutting it into bite-sized cubes. Set aside.
Heat a large pan or wok over medium heat. Add the coconut oil and let it melt.
Add the diced red onion, minced garlic, and julienned ginger to the pan. Sauté for 2-3 minutes until fragrant and the onions are translucent.
Add the squash cubes to the pan and stir to coat them with the aromatics and oil. Let them cook for 3-4 minutes, allowing them to develop a slightly roasted texture.
Pour in the coconut milk and water, then stir well to combine. Add the sea salt, black pepper, and slit green chili for a hint of smoky spice.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pan and let it cook for 15-20 minutes, or until the squash becomes tender and starts to break down slightly, thickening the sauce.
Adjust seasoning with soy sauce or tamari. Mix well and taste to ensure the balance of flavors is to your liking.
Remove from heat. Garnish the dish with freshly chopped spring onions for a bright and fresh finish.
Serve the Vegan Tinunuang Kalabasa hot with steamed rice or your favorite vegan flatbread. Enjoy!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 101.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4731 mg | 101% | |
*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.
