Laing, a beloved Filipino dish from the Bicol region, Authentic Bicolano Laing is traditionally made with taro leaves stewed in coconut milk. Bicolanos are known for having a delicious reputation in cuisine. It's known for its creamy texture and spicy, robust flavors, typically enhanced with shrimp paste and bits of pork. Today, I’m thrilled to share a vegan version of this classic recipe, substituting kale for fresh taro leaves or (dried Taro Leaves) and using hoisin or fermented black bean paste as a flavorful alternative to shrimp paste. This dish is not only easy to make but also brings a delightful twist to a classic, making it accessible to vegans and those who love experimenting with new flavors.
Why You'll Love This Vegan Laing
This vegan take on the traditional Laing recipe is a culinary nod to the classic flavors of Bicolano cooking, with the twist of being entirely plant-based. Using kale, a superfood rich in nutrients, and coconut milk for its creamy base, this recipe offers a healthy yet hearty dish that's perfect for anyone looking to explore Filipino cuisine. The use of hoisin or fermented black bean paste adds a unique depth and umami that complements the coconut milk beautifully, making this dish a sure hit at any dining table.
This was inspired by my Smokey Chickpea Stew on this site, and pairs well with this Bread Recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Ingredients
- Kale: A nutrient-dense substitute for taro leaves, kale brings a slightly earthy, robust flavor to the dish.
- Coconut Milk: The creamy base of the laing, coconut milk makes the dish rich and velvety.
- Hoisin or Fermented Black Bean Paste: Adds a sweet and salty depth, substituting the traditional shrimp paste.
- Ginger: Fresh ginger gives a sharp, spicy kick that balances the creaminess of the coconut milk.
- Garlic: Essential for building the base flavor, garlic adds a pungent zest to the dish.
Instructions
Sauté Aromatics; onion ginger & garlic in a pot with olive oil on medium heat to medium-high heat.
Add in kale, coconut milk, hoisin or fermented black bean. (shrimp paste substitute)
Boil then turn the heat down to simmer. Cook for 20 minutes.
- Prepare the Ingredients: Wash and chop the kale into bite-sized pieces. Mince the garlic and ginger finely.
- Sauté the Base: In a medium pot, heat a little coconut oil. Add the minced garlic and ginger, and sauté until aromatic.
- Add the Kale and Pastes: Introduce the kale to the pot, stirring until the leaves begin to wilt. Mix in your choice of hoisin or fermented black bean paste.
- Simmer: Pour in the coconut milk and let the mixture come to a gentle simmer. Allow the laing to cook until the kale is tender and the flavors are well-blended, about 15-20 minutes.
Hint: For an authentic Filipino taste, consider adding a squeeze of calamansi or lime juice to your vegan Laing!
Substitutions
- Collard Greens: If kale is not your favorite, collard greens make an excellent substitute with a similar texture and flavor profile.
- Tamarind Paste: For a more tangy flavor, substitute hoisin or black bean paste with tamarind paste, which will add a distinct sour note.
- Vegetable Broth: To thin out the coconut milk and add more flavor, mix in some vegetable broth.
Variations
- Spicy Laing: Add a few slices of red chili or a teaspoon of red pepper flakes to introduce a spicy kick that’s traditional to the dish.
- Extra Creamy Laing: For a richer texture, use coconut cream instead of coconut milk, or add a dollop of vegan cream towards the end of cooking.
- Protein-Packed Laing: Include cubes of tofu or tempeh for added protein, making the dish even more substantial.
Top tip
To achieve a richer flavor in your vegan Laing, try sautéing the garlic and ginger in coconut oil before adding the coconut milk and other ingredients. This will enhance the aroma and depth of the dish.
FAQ
- Can I use frozen kale for this recipe? Yes, frozen kale works well in this dish. Just ensure to thaw and drain it well before cooking to remove excess moisture.
- How long does this dish keep? Vegan laing can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stove or in a microwave.
- What are the best accompaniments with vegan laing? Serve this flavorful laing with steamed rice for a traditional meal, or pair it with crusty bread for a delightful fusion twist. It also goes well with a side of pan-fried tofu or tempeh for added texture and protein.
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Pairing
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Easy Vegan Filipino Laing Recipe with Kale and Coconut Milk
Ingredients
- 4 cups kale chopped
- 2 cups coconut milk
- 2 tablespoons hoisin or fermented black bean paste
- 1 tablespoon ginger minced
- 4 cloves garlic minced
Instructions
- Prepare the Ingredients: Wash and chop the kale into bite-sized pieces. Mince the garlic and ginger finely.
- Sauté the Base: In a medium pot, heat a little coconut oil. Add the minced garlic and ginger, and sauté until aromatic.
- Add the Kale and Pastes: Introduce the kale to the pot, stirring until the leaves begin to wilt. Mix in your choice of hoisin or fermented black bean paste.
- Simmer: Pour in the coconut milk and let the mixture come to a gentle simmer. Allow the laing to cook until the kale is tender and the flavors are well-blended, about 15-20 minutes.
