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Vegan Ginataan - Food with Mae_-12

Ginataan na Gulay

Vegan Vegetables Medly in Coconut Milk

Ginataan is a type of stewed or braised Filipino dish cooked with coconut milk. There are many varieties to this dish but the common ingredients are coconut and pumpkin or squash. The word “ginataan” (also spelled as guinataan) is a Filipino cooking method that involves coconut meat or coconut milk or coconut cream. It literally means cooked in coconut milk.

Here is my Vegan version, many of the vegetables I used in this recipe are easily accessible to me. It might vary for you, depending on where you are located. If you are reading this from the Philippines then you are the lucky one to be able to get the local vegetables. If you’re like me who lives abroad, use vegetables that are available to you. 

I know that in the Philippines, it’s not common to serve or cook Vegan dishes although they are slowly but surely accommodating Veganism or Plant based food in the Philippines, the rural places are still behind. For many, this is a new concept to them but they will catch on eventually.

Veganuary is such a big thing in the Western countries after a feasting month of December, that even meat eaters are giving this a go too! I mean you can’t go wrong with vegetables, it’s very nutritious for you and your body will love you for it!

I posted Ginataan recipes before and this is my first time to make it vegan and I honestly enjoyed this version too. My family ate them too with tofu and enjoyed it! I am a firm believer that children are not born fussy so it’s nice that I could introduce different versions to my children. 

I hope you will enjoy this recipe as much as we did. Please don’t forget to tag my socials @foodwithmae if you do share any photos or videos online. Thank you!

Vegan Ginataan - Food with Mae_-12


200-300g pumpkin, cubed
100g-150g green beans, cut in half
200g mushrooms, sliced
1 aubergine, cubed
1 small onion, chopped
4-5 garlic, minced
1 thumb size ginger, chopped
1 can coconut milk
1 tablespoon salt
1 teaspoon Yondu seasoning
½ teaspoon black ground pepper
2 tablespoons oil

For the Tofu

200g firm (very firm) tofu
3-4 tablespoons plain flour
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons cooking oil



In a medium size pot, heat some oil, add onions & ginger, cook for a minute, then add garlic and cook for another minute. Next, add the pumpkin, a little water and cook for 8 minutes with the lid on or until the water evaporates.


Then add green beans, mushrooms, and aubergine. Pour the coconut milk, then, season with salt, black pepper and Yondu seasoning. Mix them well and simmer with the lid on for 15 minutes.


Fry your tofu while you wait for the vegetables to cook. Drain and pat the tofu dry. Slice them into small rectangular slices, not too thick in width. Season them with salt & pepper on each side. Leave it on the side for later.


 Using a small drying pan, heat some oil on medium heat. Take your seasoned tofu and dip them into the flour then place them into the frying pan. Fry each side until golden brown. Once fried, take them out of the frying pan and onto a plate with tissue to catch the extra oil. Leave them on the side for later.



Check on the vegetables, if they are all soft then it’s cooked. Take it off the heat and serve with some rice, your fried tofu and some chillies if you like. 

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