Ruben’s Vegan Laing

15 Minutes

super easy

4

Ruben has been with our family for a few years now. He loves his food and likes to cook. He would cook laing for us back when we were eating meat. When I told him I wanted to try a vegan version, he very kindly tested it out for me. This is a family favourite, and I’m not afraid to admit that he makes this better than I do! Maraming Salamat, Ruben.

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Ingredients:

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4cups gata, second press
1/2 red onion, diced
4cloves garlic, minced
thumbsize piece ginger, sliced thinly
4cups dried gabbi or taro leaves
2tablespoons salted black beans
2 cups first press gata/ thick coconut milk
2-3 green peppers

Directions

1.
In a pan, place the second press coconut milk, ginger, garlic and onions and simmer. If using canned coconut milk , use all of it at this point.
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2.
Simmer for about 5 minutes. Add the black beans.
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3.
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4.
Add the gabby leaves. Simmer for 10-15 minutes, or until the coconut milk lessens and the dried leaves soften.
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5.
Add in the first press coconut milk to thicken the mixture.
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6.
Add the green peppers and simmer for a couple more minutes.
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7.
Taste the laing and add salt to adjust to your liking.
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