Easy Vegan Filipino Laing Recipe with Kale and Coconut Milk
Laing, a beloved Filipino dish from the Bicol region, is traditionally made with taro leaves stewed in coconut milk. 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 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.
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.