Vegetarian Ginataang Langka
Dive into the comforting and creamy flavors of *Vegetarian Ginataang Langka*, a Filipino classic reimagined for plant-based eaters. This hearty dish showcases the tender texture of young green jackfruit, simmered in rich coconut milk infused with the warmth of garlic, onion, ginger, and a hint of spice from red chili peppers. Enhanced with a soy sauce or tamari-based umami twist, it's a wholesome, dairy-free, and gluten-free recipe that satisfies with every bite. A final touch of spinach provides vibrant color and nutrients, while the thick, velvety sauce pairs perfectly with steamed rice. Simple yet packed with flavor, this recipe is ideal for those seeking comfort food that’s both healthy and delicious. Perfect your Filipino cooking repertoire with this irresistible ginataang recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams young green jackfruit
- 400 milliliters coconut milk
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 thumb-sized, julienned ginger
- 2 pieces, sliced (optional) red chili peppers
- 2 tablespoons vegetable oil
- 200 milliliters water
- 2 tablespoons fish sauce substitute (soy sauce or tamari)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams spinach
Instructions
Begin by preparing the young green jackfruit. If using fresh jackfruit, ensure to peel and cut into cubes. If using canned jackfruit, rinse thoroughly to remove any brine or syrup.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent.
Stir in the minced garlic and julienned ginger, cooking for an additional minute until fragrant.
Add the sliced red chili peppers and cook for a further 2 minutes.
Add the jackfruit cubes to the pan and sauté for about 5 minutes, allowing it to absorb the flavors of the aromatics.
Pour in the coconut milk and water, stirring to combine.
Add the fish sauce substitute, salt, and black pepper, stirring well to season the dish.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pan.
Let it cook for about 30 minutes, or until the jackfruit is tender and the sauce has thickened.
Add the spinach to the pan, stirring it into the ginataan until wilted, about 2-3 minutes.
Remove the pan from heat and allow it to cool slightly before serving.
Serve the Vegetarian Ginataang Langka with steamed rice for a complete meal.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 132.6 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 3876 mg | 82% | |
*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.
