Vegan Tinola
 
 
Ingredients
  • 3 tablespoons cooking oil
  • 5 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and chopped
  • 1 2-inch ginger, peeled and thinly sliced
  • 1 small chayote/sayote, peeled and cut into wedges
  • ½ small young papaya peeled, deseeded, and cut into wedges
  • 2 cups rice washing
  • 4 cups water
  • few pinches sea salt
  • 2½ pieces vegetable bouillon or 2 cups vegetable broth
  • 1 cup button white mushrooms sliced, and/or
  • 1 extra firm tofu, cubed
  • Bunch of spinach or choice of leafy greens
Instructions
  1. Heat pot over medium heat and sauté garlic, onion, and ginger with oil until the onion has softened.
  2. Add sayote, young papaya, rice washing, water, salt, and vegetable broth. Cook until the papaya and sayote have softened. Adjust seasoning to taste.
  3. Mix in the mushrooms and tofu and cook for another minute or until the mushrooms have softened.
  4. Add the spinach and cook for another minute.
  5. Turn off the heat and serve hot, preferably with rice on the side.
Notes
The key component is the garlic-onion-ginger combo with rice washing and vegetable broth. You can add other vegetables like bok choy, kale, etc. You may veganize it however you like just don't forget the base flavor!

What is rice washing? It's the water you use to wash the rice in. The first rinse is ideal and will impart a nice rice flavor in Tinola. To get rice washing, wash about a cup of rice with water, mix around, then separate the liquid from the rice. Use the wash in the Tinola recipe. To cook the rice, add a new cup of water and cook using a rice cooker.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-tinola/