The Happy Home Cook: Vegan Laing

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Vegan Laing (Photo by Astig Vegan)

The first time I’ve had vegan Laing was when I recently visited the Philippines. My aunties already knew I was vegan and would prepare vegan Laing for me. Of course they didn’t have to make me anything at all. But being gracious hosts as they are, they always look after me. And being the gracious guest I wanted to be, I didn’t want to make special requests. Yet, my aunties have found a way to serve something vegan. After all, Laing is easy to veganize because its main ingredient is not meat but taro leaves.

Other traditional versions include tiny bits of pork, shrimp paste, or shrimp, but these meat additions are simply just additions. Laing could go without them and still keep its delicious reputation.

This Astig Vegan Laing recipe is not just an answer to those looking for a vegan version, but an homage to my aunties who would happily cook for me and support my vegan journey. I’ve learned a thing or two from them about Filipino food and I hope somehow I’ve returned the favor by showing them the delicious side of vegan Filipino dishes.

Vegan Laing served with rice (Photo by Astig Vegan)

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Serves 6

Ingredients

3 tablespoons coconut oil

5 garlic cloves, peeled, crushed, and minced

1 yellow onion, peeled and chopped

4 tablespoons peeled and thinly sliced ginger

3-5 pieces Thai chili peppers, sliced (or more if you want it extra spicy)

2-3 pinches sea salt, or more to taste

1-2 tablespoons black bean garlic sauce, or more to taste

3½ cups coconut milk (about 2 cans)

1 ounce dried taro leaves

Instructions

1. Heat a heavy-bottom pot over medium heat. Once hot enough, add oil and garlic. Saute until garlic is slightly golden and fragrant.

2. Follow with onion, ginger, and chili pepper. Season with salt and saute some more until onion has softened and turned translucent.

3. Add black bean garlic sauce and coconut milk. Mix well.

4. Carefully place taro leaves. Using the back of a ladle, gently push leaves down to fully absorb the milk.

Do not stir. Turn heat down to its lowest setting and cover pot. Let it simmer for 45 minutes. Check every 15 minutes to make sure nothing is burning on the bottom of the pot (if it's starting to, gently stir without disturbing the leaves).

5. If needed, season with more salt and black bean garlic sauce to taste.
6. Turn off heat and serve hot, preferably with rice.

Notes

It's important to NOT stir the leaves when simmering. If you're worried that the bottom of pot might burn, gently and carefully stir without disturbing the leaves.

You could find dried taro leaves at most Filipino and Asian grocery stores.