Vegan Chicken Tinola

Experience the comforting flavors of the classic Filipino dish with a plant-based twist in this Vegan Chicken Tinola. Made with tender young green jackfruit as a savory and protein-packed chicken substitute, this hearty soup is simmered with vibrant ingredients like green papaya, chayote, and nutrient-rich malunggay (moringa leaves) or spinach. Infused with the aromatic trio of garlic, ginger, and onions, and finished with a splash of zesty lime or calamansi, each spoonful is a burst of flavor that warms the soul. Perfect for cozy dinners, this vegan tinola is easy to prepare, ready in just 45 minutes, and naturally gluten-free. Pair it with steamed rice for a wholesome, satisfying meal that celebrates the essence of Filipino cuisine in a cruelty-free way.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams young green jackfruit
• 4 cups vegetable broth
• 2 tablespoons canola oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 thumb-sized piece ginger, sliced into thin strips
• 1 small green papaya, peeled and sliced
• 1 medium chayote, peeled and sliced
• 2 cups malunggay (moringa leaves) or spinach
• 2 tablespoons fish sauce substitute
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole lime or calamansi, juiced

Directions

Step 1

Drain and rinse the jackfruit thoroughly. Gently pull apart the larger pieces to form bite-sized chunks.

Step 2

In a large pot, heat the canola oil over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Step 5

Add the prepared jackfruit pieces to the pot, stirring well to soak up the flavors.

Step 6

Pour in the vegetable broth and bring it to a boil.

Step 7

Add the fish sauce substitute, salt, and black pepper. Stir to combine.

Step 8

Reduce the heat to a simmer and add the sliced green papaya and chayote. Cover the pot and cook for 10-15 minutes, or until the fruit is tender.

Step 9

Stir in the malunggay leaves or spinach and continue cooking for another 2-3 minutes or until the leaves are wilted.

Step 10

Adjust seasoning to taste, adding more salt or pepper if needed. Squeeze in the lime or calamansi juice at the last moment and stir well.

Step 11

Serve hot, garnished with additional lime wedges if desired.

Nutrition Facts

Serving size	(2408.2g)

Amount per serving	% Daily Value*
Calories	1457.9

Total Fat 44.9g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 9.9g
Cholesterol 0mg	0%
Sodium 5660.8mg	0%
Total Carbohydrate 236.4g	0%
Dietary Fiber 39.6g	0%
Total Sugars 110.2g
Protein 66.5g	0%

Vitamin D 0IU	0%
Calcium 1107.7mg	0%
Iron 23.8mg	0%
Potassium 5793.9mg	0%

*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.

Source of Calories

Fat: 25.0%

Protein: 16.5%

Carbs: 58.5%