Vegan Tinunuang Kalabasa
Experience the comforting flavors of Vegan Tinunuang Kalabasa, a plant-based twist on a traditional Filipino favorite. This creamy and aromatic dish features tender pieces of kalabasa (squash) simmered in rich coconut milk, infused with a medley of garlic, ginger, and red onion for deep layers of flavor. A touch of green chili adds a gentle heat, while soy sauce imparts a savory umami balance. Perfectly paired with steamed rice or vegan flatbread, this recipe is not only hearty and satisfying but also gluten-free and dairy-free, making it ideal for a variety of dietary preferences. With its velvety sauce and vibrant garnish of spring onions, Vegan Tinunuang Kalabasa is a soul-soothing dish that's as nutritious as it is delicious.
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Ingredients
- 1 medium-sized kalabasa (squash or kabocha squash)
- 2 cups coconut milk
- 1 medium, diced red onion
- 4 cloves, minced garlic
- 1 inch, julienned ginger
- 2 pieces, slit lengthwise green chili
- 2 tablespoons coconut oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 cup water
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks, chopped spring onions
Directions
Step 1
Prepare the kalabasa by peeling it, removing the seeds, and cutting it into bite-sized cubes. Set aside.
Step 2
Heat a large pan or wok over medium heat. Add the coconut oil and let it melt.
Step 3
Add the diced red onion, minced garlic, and julienned ginger to the pan. Sauté for 2-3 minutes until fragrant and the onions are translucent.
Step 4
Add the squash cubes to the pan and stir to coat them with the aromatics and oil. Let them cook for 3-4 minutes, allowing them to develop a slightly roasted texture.
Step 5
Pour in the coconut milk and water, then stir well to combine. Add the sea salt, black pepper, and slit green chili for a hint of smoky spice.
Step 6
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pan and let it cook for 15-20 minutes, or until the squash becomes tender and starts to break down slightly, thickening the sauce.
Step 7
Adjust seasoning with soy sauce or tamari. Mix well and taste to ensure the balance of flavors is to your liking.
Step 8
Remove from heat. Garnish the dish with freshly chopped spring onions for a bright and fresh finish.
Step 9
Serve the Vegan Tinunuang Kalabasa hot with steamed rice or your favorite vegan flatbread. Enjoy!
Nutrition Facts
| Serving size | (2201.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1133.2 |
| Total Fat 31.6g | 0% |
| Saturated Fat 24.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3314.0mg | 0% |
| Total Carbohydrate 211.6g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 101.7g | |
| Protein 19.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 370.6mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 4730.8mg | 0% |
Source of Calories