The Philippines is a country known for its vibrant culture, beautiful beaches, and mouth-watering cuisine. While many people associate Filipino food with meat-based dishes like adobo and sinigang, there are plenty of delicious vegetable-based recipes that showcase the country’s culinary creativity. In this article, we’ll be exploring 20 flavorful Filipino vegetable recipes that are sure to tantalize your taste buds.
From classic dishes like pinakbet and laing, to modern twists on traditional recipes, these vegetable-based meals offer a world of flavor and nutrition. Whether you’re a foodie looking to explore new cuisines or just looking for some inspiration in the kitchen, this article is for you. So let’s dive in and discover the wonderful world of Filipino vegetable recipes!
Ginataang Kalabasa at Sitaw
Ginataang Kalabasa at Sitaw is a popular Filipino dish that combines the sweetness of squash with the crunch of string beans in a creamy coconut milk sauce. This recipe is a simple and flavorful take on this classic Pinoy comfort food.
Ingredients:
– 1 medium-sized kabocha squash, peeled and cubed
– 1 cup fresh string beans, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Patola leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and garlic; sauté until fragrant.
2. Add squash and string beans; cook until tender, about 5 minutes.
3. Pour in coconut milk; season with salt and pepper to taste.
4. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Serve hot, garnished with patola leaves if desired.
Cooking Time: 15-20 minutes
Pinakbet with Bagnet
A classic Filipino dish, Pinakbet is a flavorful and vibrant vegetable stew made with an assortment of colorful vegetables and bagnet (pork belly). This recipe combines the two for a delightful and satisfying meal.
Ingredients:
– 1 cup pork belly (bagnet), cut into small cubes
– 2 medium-sized tomatoes, diced
– 1 large eggplant, cut into bite-sized pieces
– 1 large chayote squash, peeled and cubed
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: chili peppers for added spice
Instructions:
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the bagnet cubes and cook until browned, about 5 minutes.
3. Add the diced tomatoes, eggplant, and chayote squash. Cook for an additional 10-12 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste. If desired, add chili peppers for an extra kick.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Laing with Coconut Milk
This recipe combines the traditional flavors of laing, a popular Filipino dish made with taro and coconut milk, with the richness of coconut milk. The result is a creamy and comforting side dish that’s perfect for any meal.
Ingredients:
– 1 large bunch of taro leaves (or substitute with spinach or collard greens)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup coconut milk
– Salt and pepper to taste
– Optional: 1/4 teaspoon ground cumin for added flavor
Instructions:
1. Wash the taro leaves thoroughly and blanch them in boiling water for 10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the coconut milk and bring to a simmer.
4. Add the blanched taro leaves and cook until they’re tender, stirring occasionally.
5. Season with salt, pepper, and cumin (if using).
6. Serve hot.
Cooking Time: 15-20 minutes
Adobong Kangkong
Adobong Kangkong is a popular Filipino dish made with kangkong (water spinach), pork or chicken, and a savory mixture of spices and vinegar. This hearty stew is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 bunch of kangkong, cleaned and chopped
– 1/2 pound pork or chicken, cut into bite-sized pieces
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 1 cup vinegar (apple cider or cane sugar)
– 1 cup water
– Salt and black pepper to taste
– Optional: 1/4 teaspoon ground cumin
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the garlic, onion, and pork or chicken. Cook until the meat is browned.
3. Add the kangkong, vinegar, water, salt, black pepper, and cumin (if using). Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the kangkong is tender.
5. Serve hot with steamed rice.
Cooking Time: 30-40 minutes
Sinigang na Gabi with Vegetables
A classic Filipino recipe that’s perfect for a comforting dinner, Sinigang na Gabi is a savory and sour soup made with tamarind broth and a variety of vegetables. This recipe is a variation that adds some extra flavor and nutrients from the added veggies.
Ingredients:
– 2 cups of tamarind broth (Sinigang sa Sampalok)
– 1 cup of water
– 1 tablespoon of vegetable oil
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (such as tomatoes, bell peppers, eggplant, and bok choy)
– 1/4 cup of fish sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Sauté the onion and garlic until softened.
3. Add the mixed vegetables and cook until they start to soften.
4. Pour in the tamarind broth and water, then add the fish sauce (if using).
5. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.
Cooking Time: 20-25 minutes
Ensaladang Talong
Ensaladang Talong is a popular Filipino side dish that combines the simplicity of grilled eggplant with the tanginess of vinegar and spices. This recipe brings together the essence of this classic Pinoy dish in just a few easy steps.
Ingredients:
– 2 medium-sized eggplants
– 1/4 cup vinegar (apple cider or cane)
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the eggplants with olive oil and season with salt and black pepper.
3. Grill the eggplants until charred and tender, about 10-12 minutes per side.
4. In a small bowl, mix together vinegar, water, garlic, and a pinch of salt.
5. Once the eggplants are cooked, slice them into thin strips and place in a serving dish.
6. Pour the vinegar mixture over the grilled eggplant and toss to coat.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Chopsuey Filipino Style
Chopsuey is a classic Filipino dish made with tender beef strips, vegetables, and noodles in a savory sauce. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef strips (flank or round)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 cup canned beef broth
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 8 ounces rice noodles or egg noodles
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. Heat oil in a large wok or frying pan over medium-high heat.
3. Add beef strips and cook until browned, about 3-4 minutes.
4. Remove beef from the wok and set aside.
5. Add chopped onion and minced garlic; sauté until onion is translucent.
6. Add mixed vegetables and cooked beef back to the wok. Stir-fry for 2-3 minutes.
7. Pour in beef broth, soy sauce, and oyster sauce (if using). Bring to a simmer.
8. Return noodles to the wok and stir-fry everything together until combined.
9. Season with salt and pepper to taste.
10. Garnish with chopped scallions and serve hot.
Cooking Time: 20-25 minutes
Tortang Talong
Tortang Talong is a beloved Filipino dish that’s easy to make and packed with flavor. This eggplant omelette recipe is a staple in many Pinoy households, perfect for breakfast, lunch, or dinner.
Ingredients:
– 2 large eggplants
– 4 eggs
– 1/4 cup chopped onion
– 1 minced garlic clove
– Salt and pepper to taste
– Cooking oil or butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, then scoop out the flesh, leaving a thin shell.
3. In a bowl, whisk together eggs, onion, garlic, salt, and pepper.
4. Stuff each eggplant shell with the egg mixture.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Dot the top of each eggplant with cooking oil or butter.
7. Bake for 25-30 minutes or until the eggs are set and the eggplants are tender.
Cooking Time: 25-30 minutes
Ginisang Upo with Shrimp
Ginisang Upo is a popular Filipino dish that combines the creamy texture of upo (opus) with the savory flavor of shrimp. This recipe adds a twist to the classic ginisang upo by incorporating succulent shrimp for an extra boost of protein and flavor.
Ingredients:
– 1 medium-sized upo, peeled and diced
– 250g large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon fish sauce
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add the diced upo and cook for 5 minutes or until it starts to soften.
4. Add the shrimp and fish sauce. Stir well to combine.
5. Pour in the water and bring the mixture to a simmer.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Cooking Time: 15-20 minutes
Atchara (Pickled Papaya)
Atchara is a popular Filipino condiment made by pickling papaya in a sweet and sour mixture of spices, vinegar, and sugar. This tangy and crunchy snack is perfect for accompanying grilled meats, fried fish, or as a side dish for your favorite meals.
Ingredients:
– 1 ripe papaya, peeled and cubed
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1/4 cup sugar
– 2 cloves garlic, minced
– 1 tablespoon salt
– 1/4 teaspoon ground black pepper
Instructions:
1. In a large bowl, combine papaya cubes and salt. Let it sit for 30 minutes to allow the papaya to release its excess liquid.
2. Drain the papaya cubes and rinse with cold water.
3. In a saucepan, combine vinegar, water, sugar, garlic, and black pepper. Bring to a boil over medium heat.
4. Reduce heat to low and simmer for 10-15 minutes or until the mixture thickens slightly.
5. Pack the pickled papaya cubes into clean glass jars, leaving about 1 inch of space at the top. Pour the pickling liquid over the papaya.
6. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 15 minutes
Bulanglang na Hipon
Experience the rich flavors of Filipino cuisine with this simple and delicious Bulanglang na Hipon recipe, featuring squid cooked in a savory tomato-based broth.
Ingredients:
– 1 pound squid rings
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup vinegar
– 1/4 cup water
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced tomatoes and cook until they start to break down.
3. Add the squid rings, vinegar, water, fish sauce (if using), salt, and pepper. Stir well.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the squid is cooked through.
5. Garnish with chopped green onions before serving.
Cooking Time: 20-25 minutes
Paksiw na Puso ng Saging
Paksiw na Puso ng Saging is a traditional Filipino dish that combines the sweetness of bananas with the savory flavors of pork and vegetables. This hearty stew is perfect for a comforting meal on a chilly day.
Ingredients:
– 1 bunch of banana heart (puso ng saging), sliced
– 1 pound pork belly, cut into small pieces
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 1 medium-sized tomato, diced
– 1 tablespoon fish sauce
– Salt and black pepper to taste
– Cooking oil for sautéing
Instructions:
1. Heat oil in a large pot over medium heat.
2. Sauté the pork belly until browned, then remove from the pot.
3. Add more oil if needed, then sauté the onions and garlic until softened.
4. Add the banana slices, tomato, fish sauce, salt, and black pepper to the pot.
5. Stir well, then return the pork belly to the pot.
6. Simmer for 30 minutes or until the pork is tender and the flavors have melded together.
7. Serve hot with steamed rice.
Cooking Time: 45 minutes
Ginataang Langka
Ginataang Langka Recipe: A Sweet and Creamy Coconut-Based Filipino Dish
Ginataang langka is a popular Filipino dessert that combines the sweetness of jackfruit with the richness of coconut milk. This creamy and indulgent treat is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 1 cup jackfruit, cooked and mashed
– 1/2 cup gata (coconut cream)
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup water
– 2 tablespoons pandan extract
– Pinch of ground cinnamon
Instructions:
1. In a large saucepan, combine the mashed jackfruit, coconut cream, sugar, and salt.
2. Add the water and stir until the mixture is smooth and creamy.
3. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 10-15 minutes or until the sauce has thickened slightly.
4. Stir in the pandan extract and cinnamon.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Dinengdeng with Bagoong
Savor the sweet and savory flavors of Dinengdeng, a classic Filipino dish from the southern region of Mindanao. This recipe pairs perfectly cooked fish with a tangy bagoong sauce.
Ingredients:
– 1 lb tilapia or milkfish fillets
– 1/2 cup bagoong (fermented shrimp paste)
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Cut the fish into bite-sized pieces and season with salt and pepper.
2. Heat the oil in a pan over medium heat. Add the onion and garlic and sauté until softened.
3. Add the fish to the pan and cook for 3-4 minutes or until cooked through.
4. In a small bowl, mix the bagoong with a tablespoon of water to create a paste.
5. Pour the bagoong mixture over the fish and stir to combine.
6. Cook for an additional minute, allowing the flavors to meld together.
Cooking Time: 15-20 minutes
Serve hot with steamed rice or enjoy as is!
Kilawin na Puso ng Saging
This refreshing Filipino salad is a perfect treat during hot summer days. The combination of sweet banana hearts, tangy vinegar, and spicy chilies will surely quench your thirst for a flavorful snack.
Ingredients:
– 4-5 banana hearts (puso ng saging)
– 1/2 cup vinegar (apple cider or cane)
– 1/4 cup water
– 2 tablespoons fish sauce (optional)
– 1 small onion, thinly sliced
– 2-3 bird’s eye chilies, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cut the banana hearts into smaller pieces and soak in a mixture of vinegar, water, fish sauce (if using), and salt for at least 30 minutes.
2. Drain the banana hearts and set aside.
3. In a separate pan, sauté the sliced onion and minced chilies until caramelized.
4. Combine the cooked onion-chili mixture with the drained banana hearts.
5. Season with additional salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve chilled.
Cooking Time: 15-20 minutes (including soaking time)
Adobong Sitaw with Tofu
A classic Filipino dish gets a plant-based twist! This recipe combines the flavors of string beans and tomatoes with crispy tofu, all wrapped up in a savory adobo sauce.
Ingredients:
– 1 cup string beans (sitaw), cut into 2-inch pieces
– 1 block firm tofu, cut into small cubes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato sauce
– 1/4 cup soy sauce
– 1 tablespoon vinegar
– 1 teaspoon ground black pepper
– Salt to taste
– Cooking oil for frying
Instructions:
1. Heat oil in a pan over medium heat. Fry tofu until golden brown, then set aside.
2. In the same pan, sauté onion and garlic until softened.
3. Add string beans, tomato sauce, soy sauce, vinegar, black pepper, and salt. Stir well.
4. Simmer for 10-12 minutes or until string beans are tender.
5. Add fried tofu back into the pan. Stir to combine with the adobo sauce.
6. Serve hot and enjoy!
Cooking Time: 15-18 minutes
Ginisang Ampalaya with Egg
This classic Filipino dish is a staple breakfast option that combines the humble bitter gourd, or ampalaya, with eggs for added protein and creaminess. In this recipe, we’ll show you how to quickly cook ampalaya with scrambled eggs and spices for a nutritious and filling morning meal.
Ingredients:
– 1 medium-sized bitter gourd (ampalaya), sliced into thin strips
– 2 eggs
– 1 small onion, chopped
– 1 clove of garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: chili flakes or patis (fish sauce) for added flavor
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the garlic and cook for another minute.
4. Add the sliced ampalaya and stir-fry for 2-3 minutes, or until it starts to soften.
5. Push the ampalaya mixture to one side of the pan.
6. Crack in the eggs and scramble them with a spatula until cooked through.
7. Mix the eggs with the ampalaya mixture.
8. Season with salt and add chili flakes or patis if desired.
9. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Sinabawang Gulay
Sinabawang Gulay is a traditional Filipino vegetable stew that’s perfect for any meal or occasion. This comforting dish is made with a variety of vegetables, spices, and aromatics that come together in a flavorful broth.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed vegetables (such as patola, eggplant, bok choy, and sweet potatoes)
– 1 cup water or vegetable broth
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fish sauce (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened.
3. Add mixed vegetables; cook for 5 minutes or until slightly tender.
4. Pour in water or broth, salt, and pepper; bring to a boil.
5. Reduce heat to low; simmer for 20-25 minutes or until vegetables are tender.
6. Stir in fish sauce (if using); season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Repolyo at Karot Stir-Fry
This Filipino-inspired stir-fry recipe combines the sweetness of bok choy (repolyo) with the nutty flavor of carrots, all wrapped up in a savory and aromatic sauce. Perfect as a quick and easy dinner or lunch option!
Ingredients:
– 1 bunch repolyo (bok choy), cleaned and chopped
– 2 medium-sized carrots, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry until fragrant, about 30 seconds.
3. Add the carrots and cook for 2-3 minutes, or until they start to soften.
4. Add the repolyo and stir-fry until wilted, about 1-2 minutes.
5. In a small bowl, whisk together soy sauce and oyster sauce (if using). Pour over the vegetables and stir-fry for an additional minute.
6. Season with salt and pepper to taste.
7. Serve hot over steamed rice or noodles.
Cooking Time: 10-12 minutes
Ginataang Halo-Halo with Vegetables
Ginataang halo-halo is a popular Filipino dish that combines the creamy richness of coconut milk with the sweetness of vegetables. This recipe is a twist on the classic, adding a variety of colorful vegetables for added nutrition and flavor.
Ingredients:
– 1 cup gata (coconut milk)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (such as snap peas, corn kernels, and cherry tomatoes)
– Salt and black pepper to taste
– Optional: 1/4 teaspoon ground cumin
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add chopped onion and cook until translucent.
3. Add minced garlic and cook for an additional minute.
4. Add sliced bell pepper, grated carrot, and mixed vegetables. Cook until tender.
5. Pour in coconut milk and stir well.
6. Season with salt, black pepper, and ground cumin (if using).
7. Simmer for 10-15 minutes or until the sauce has thickened slightly.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the bold flavors and vibrant colors of Filipino cuisine! This collection of 20 mouthwatering vegetable recipes showcases the country’s rich culinary heritage. From classic dishes like Pinakbet with Bagnet and Laing with Coconut Milk, to innovative twists on traditional favorites, each recipe is a testament to the creativity and resourcefulness of Filipino cooking. Whether you’re a seasoned foodie or just looking for new inspiration, these flavorful vegetable recipes are sure to delight your taste buds.
