Ruben’s Vegan Laing

15 Minutes

super easy


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.



Adjust Servings
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


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.
Mark as complete
Simmer for about 5 minutes. Add the black beans.
Mark as complete
Mark as complete
Add the gabby leaves. Simmer for 10-15 minutes, or until the coconut milk lessens and the dried leaves soften.
Mark as complete
Add in the first press coconut milk to thicken the mixture.
Mark as complete
Add the green peppers and simmer for a couple more minutes.
Mark as complete
Taste the laing and add salt to adjust to your liking.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *