Vegetarian Chicken Tinola
Enjoy a nourishing and vibrant twist on a beloved Filipino classic with this Vegetarian Chicken Tinola! This plant-based version retains all the comforting flavors of the traditional dish, featuring tender vegetarian chicken strips, aromatic garlic, onion, and plenty of julienned ginger to create a warm and invigorating broth. Green papaya adds a subtle sweetness, while fresh malunggay and chili leaves bring a burst of earthiness and vibrant green color. Simmered in a light yet flavorful vegetable broth, this hearty soup is seasoned with a vegetarian-friendly alternative to fish sauce and a dash of ground black pepper. Ready in just 45 minutes, this dish is perfect for a quick weeknight dinner or a cozy meal on a chilly day. Whether you're vegetarian or simply searching for a healthier take on Chicken Tinola, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 300 grams vegetarian chicken strips
- 2 tablespoons canola oil
- 3 pieces garlic cloves, minced
- 1 piece medium onion, chopped
- 50 grams ginger, julienned
- 6 cups vegetable broth or water
- 1 piece green papaya, peeled and sliced
- 2 cups fresh malunggay leaves (or spinach)
- 1 cup chili leaves
- 1 tablespoon fish sauce or salt for vegetarian version
- 0.5 teaspoon ground black pepper
Instructions
In a large pot, heat the canola oil over medium heat.
Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
Add the chopped onions and cook until translucent, about 3 minutes.
Stir in the julienned ginger and cook for another 2 minutes, releasing its aroma.
Add the vegetarian chicken strips to the pot and sauté until slightly golden brown, about 5 minutes.
Pour in the vegetable broth or water, and bring to a gentle boil.
Add the sliced green papaya and cook until tender, about 10-12 minutes.
Season the broth with fish sauce or salt for the vegetarian version, and ground black pepper.
Add in the fresh malunggay leaves and chili leaves, stirring gently to combine.
Simmer for an additional 2-3 minutes until the leaves are wilted and bright green.
Taste and adjust seasoning if necessary.
Serve hot in bowls, enjoying this flavorful and hearty vegetarian rendition of Chicken Tinola.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8365 mg | 364% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 35.8 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1407 mg | 108% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5239 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.
