Vegan Tinolang Manok

Experience the comforting flavors of Filipino cuisine with this Vegan Tinolang Manok, a plant-based twist on the traditional chicken soup. Perfectly tender young jackfruit mimics the texture of chicken, while a rich vegetable broth infused with garlic, ginger, and onions delivers hearty warmth. Unripe papaya adds a subtle sweetness and chunkiness, complemented by the earthy freshness of chili leaves or spinach. A splash of lime or calamansi juice ties everything together with a zesty kick. This vegan version retains all the authentic flavors of Tinolang Manok in a healthy, meat-free rendition that's ideal for a wholesome and satisfying meal. Serve it steaming hot with freshly cooked rice or savor it solo as a soul-soothing dish.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Young jackfruit (canned in water or brine, drained and rinsed)
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, chopped
• 3 cloves Garlic, minced
• 30 grams Ginger, julienned
• 4 cups Vegetable broth
• 400 grams Unripe papaya, peeled, seeded, and cut into chunks
• 100 grams Chili leaves or spinach
• 2 tablespoons Fish sauce substitute (vegan, such as soy sauce or tamari)
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 tablespoon Lime or calamansi juice
• 1 cup Water (if needed for adjusting soup consistency)

Directions

Step 1

Drain and rinse the canned young jackfruit thoroughly. Using your hands or a fork, shred the jackfruit slightly to mimic the texture of chicken.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Step 3

Add the minced garlic and julienned ginger to the pot and stir for 1-2 minutes until fragrant but not browned.

Step 4

Add the shredded jackfruit to the pot and sauté for 3-4 minutes, allowing the flavors to blend well.

Step 5

Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes to allow the jackfruit to absorb the flavors.

Step 6

Add the unripe papaya chunks to the pot. Cover and let simmer for 10-15 minutes or until the papaya becomes tender. Stir occasionally.

Step 7

Season the soup with the vegan fish sauce substitute, salt, and ground black pepper. Adjust the seasoning to taste.

Step 8

Add the chili leaves or spinach to the pot and stir gently. Cook for another 2-3 minutes until the greens are wilted.

Step 9

Squeeze in the lime or calamansi juice for a hint of tangy brightness. Add additional water if the soup seems too thick, and heat through briefly.

Step 10

Serve hot in bowls, and enjoy your Vegan Tinolang Manok with a side of steamed rice or on its own!

Nutrition Facts

Serving size	(2301.6g)

Amount per serving	% Daily Value*
Calories	961.6

Total Fat 36.7g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 19.7g
Cholesterol 0mg	0%
Sodium 6878.9mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 29.0g	0%
Total Sugars 48.1g
Protein 30.0g	0%

Vitamin D 0IU	0%
Calcium 389.0mg	0%
Iron 9.3mg	0%
Potassium 4408.4mg	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: 31.8%

Protein: 11.5%

Carbs: 56.7%