Best 30-Minute Vegan Filipino Recipes

Filipino cuisine is warm, comforting, and full of rich, familiar flavours. It brings together savoury broths, coconut-based dishes, and colourful vegetables in ways that feel both hearty and wholesome.

When made vegan, these meals become lighter and cleaner while keeping the depth and character that Filipino food is known for.

These 30-minute vegan Filipino recipes offer a simple way to enjoy this vibrant cuisine at home. Each dish is inspired by classic Filipino comfort foods and adapted with plant-based ingredients that cook quickly and taste fresh.

You can enjoy rich stews, aromatic noodles, and flavourful vegetable dishes without spending a long time in the kitchen.

Whether you are discovering Filipino flavours for the first time or reconnecting with familiar favourites, this collection brings you nourishing meals full of warmth and joy. Each recipe is designed to be quick, satisfying, and intensely flavourful.

Best 30-Minute Vegan Filipino Recipes

Recipe #1 — Filipino Vegan Ginger Vegetable Soup (Tinolang Gulay)

This light and soothing Filipino vegan ginger vegetable soup is warm, aromatic, and full of fresh vegetables. The broth is gently flavoured with ginger and garlic, creating a comforting base that feels nourishing and restorative. It is a simple, calming dish perfect for any day.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Refined coconut oil: 1 tablespoon
• Ginger: 1-inch piece, sliced
• Garlic: 2 cloves, minced
• Onion: 1 small, chopped
• Vegetable broth: 4 cups
• Green papaya: 1 cup, sliced (or chayote as a substitute)
• Spinach: 2 cups
• Soy sauce: 1 tablespoon
• Green onion: 2 stalks, sliced
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat the refined coconut oil in a pot over medium heat. Add the ginger, garlic, and onion. Cook until fragrant.
2. Pour in the vegetable broth and bring to a gentle simmer.
3. Add the sliced green papaya and cook for 10–12 minutes until tender.
4. Stir in the soy sauce and season with Celtic sea salt and black pepper.
5. Add the spinach and simmer for 1–2 minutes until wilted.
6. Top the Filipino vegan ginger vegetable soup with green onions before serving.

Nutrition Facts (per serving)

• Calories: ≈180
• Protein: 4 g
• Fibre: 3 g
• Fat: 6 g
• Carbohydrates: 28 g

Health Benefits

Tinola is rich in ginger and garlic, which naturally support immunity and digestion. The green papaya adds vitamins and gentle sweetness, making this broth soothing and nourishing.

You can learn more about the benefits of ginger.
Explore our low-carb vegan soup recipes.

Recipe #2 — Filipino Vegan Sour Tamarind Soup (Sinigang na Gulay)

This comforting Filipino vegan sour tamarind soup is warm, tangy, and full of fresh vegetables. The tamarind gives the broth its signature brightness, while the vegetables add gentle sweetness and depth. It is a light, nourishing dish that comes together quickly.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Refined coconut oil: 1 tablespoon
• Onion: 1 small, sliced
• Garlic: 2 cloves, minced
• Tomato: 1 medium, chopped
• Tamarind paste: 1 tablespoon
• Vegetable broth: 4 cups
• Daikon radish: 1 cup, sliced
• Eggplant: 1 cup, cubed
• Green beans: 1 cup, trimmed
• Bok choy: 1 cup, chopped
• Soy sauce: 1 tablespoon
• Green onion: 2 stalks, sliced
• Lime wedges for serving
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat the refined coconut oil in a pot over medium heat. Add the onion and garlic and cook until softened.
2. Add the tomato and cook until it begins to break down.
3. Stir in the tamarind paste, vegetable broth, and soy sauce. Bring to a gentle simmer.
4. Add the daikon, eggplant, and green beans. Cook for 10–12 minutes until tender.
5. Add the bok choy and simmer for another 2 minutes.
6. Season with Celtic sea salt and black pepper.
7. Serve the Filipino vegan sour tamarind soup with lime wedges and top with sliced green onions.

Nutrition Facts (per serving)

• Calories: ≈220
• Protein: 6 g
• Fibre: 5 g
• Fat: 7 g
• Carbohydrates: 32 g

Health Benefits

Sinigang is rich in vegetables that offer vitamins, minerals, and antioxidants. The tamarind provides natural acidity that supports digestion and helps create a refreshing, balanced broth.

You can learn more about the benefits of tamarind.
Explore more vegan soup recipes.

Recipe #3 — Filipino Mango Salad (Ensaladang Mangga)

This bright and refreshing Filipino mango salad is sweet, tangy, and full of vibrant flavour. The crisp vegetables and fresh herbs balance the soft mango, creating an uplifting and straightforward dish. It is quick to prepare and perfect as a light side.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 2

Ingredients

• Ripe mango: 1 cup, sliced
• Cucumber: ½ cup, julienned
• Red bell pepper: ½ cup, thinly sliced
• Red onion: ¼ cup, thinly sliced
• Fresh cilantro: ¼ cup, chopped
• Lime juice: 1 tablespoon
• Olive oil: 1 tablespoon
• Soy sauce: 1 teaspoon
• Maple syrup: 1 teaspoon
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Combine the mango, cucumber, red bell pepper, red onion, and cilantro in a bowl.
2. Whisk together the lime juice, olive oil, soy sauce, maple syrup, Celtic sea salt, and black pepper.
3. Pour the dressing over the salad.
4. Toss gently to combine.
5. Serve the Filipino mango salad immediately for the freshest flavour.

Nutrition Facts (per serving)

• Calories: ≈120
• Protein: 2 g
• Fibre: 3 g
• Fat: 5 g
• Carbohydrates: 18 g

Health Benefits

Mangoes offer natural sweetness along with vitamins A and C for immune support. The fresh vegetables provide hydration and fibre, making this salad both light and nourishing.

You can learn more about the benefits of mango.
Explore our healthy vegan fruit salad recipes.

Recipe #4 — Filipino Cucumber Tomato Salad (Ensaladang Pipino at Kamatis)

This fresh and simple Filipino cucumber tomato salad is crisp, light, and full of bright flavour. The combination of cucumber, tomatoes, and onions creates a refreshing dish that pairs well with almost any meal. It is quick to assemble and perfect for warm days.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 2

Ingredients

• Cucumber: 1 cup, sliced
• Tomatoes: 1 cup, chopped
• Red onion: ¼ cup, thinly sliced
• Fresh cilantro: ¼ cup, chopped
• Olive oil: 1 tablespoon
• Lime juice: 1 tablespoon
• Soy sauce: 1 teaspoon
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Place the cucumber, tomatoes, red onion, and cilantro in a bowl.
2. Whisk together the olive oil, lime juice, soy sauce, Celtic sea salt, and black pepper.
3. Pour the dressing over the vegetables.
4. Toss gently until everything is evenly coated.
5. Serve the Filipino cucumber tomato salad immediately for the freshest flavour.

Nutrition Facts (per serving)

• Calories: ≈90
• Protein: 2 g
• Fibre: 2 g
• Fat: 5 g
• Carbohydrates: 10 g

Health Benefits

This Filipino cucumber tomato salad offers hydration and vitamins from fresh cucumbers and tomatoes. The lime juice and olive oil add brightness and healthy fats that support digestion and overall wellness.

You can learn more about the health benefits of cucumbers.
Explore our vegan pasta salad recipes.

Recipe #5 — Filipino Stir-Fried Water Spinach (Adobong Kangkong)

This quick Filipino stir-fried water spinach side dish is savoury, tangy, and full of fresh flavour. Water spinach cooks in minutes, absorbing the gentle adobo-style seasoning while staying crisp and vibrant. It is a simple and delicious way to enjoy leafy greens.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 2

Ingredients

• Avocado oil: 1 tablespoon
• Garlic: 3 cloves, minced
• Water spinach (kangkong): 4 cups, cut into 3-inch pieces
• Soy sauce: 1 tablespoon
• Vinegar: 1 tablespoon
• Maple syrup: 1 teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Chilli flakes: a pinch, optional

Method

1. Heat the avocado oil in a large pan over medium heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the water spinach and stir-fry for 2–3 minutes until the leaves wilt.
4. Stir in the soy sauce, vinegar, and maple syrup.
5. Season the Filipino stir-fried water spinach with Celtic sea salt, black pepper, and chilli flakes if desired.
6. Cook for another minute and serve immediately.

Nutrition Facts (per serving)

• Calories: ≈70
• Protein: 3 g
• Fibre: 2 g
• Fat: 4 g
• Carbohydrates: 7 g

Health Benefits

Water spinach is rich in vitamins A and C, offering substantial antioxidant benefits. The quick stir-fry method preserves its nutrients, while the adobo-style seasoning adds a burst of flavour without heaviness.

You can learn more about the benefits of leafy greens.
Explore our delicious 30-minute vegan stir-fry recipes.

Recipe #6 — Filipino Garlic Fried Rice (Sinangag)

This simple Filipino garlic fried rice is fragrant, comforting, and full of rich garlic flavour. It is traditionally made with day-old rice, which helps create the perfect texture. This quick vegan version is a delicious side dish for many Filipino meals.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 2

Ingredients

• Avocado oil: 1 tablespoon
• Garlic: 4 cloves, minced
• Cooked rice: 2 cups, preferably day-old
• Soy sauce: 1 teaspoon
• Green onion: 1 stalk, sliced
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat the avocado oil in a pan over medium heat.
2. Add the minced garlic and cook for 1–2 minutes until fragrant and lightly golden.
3. Add the cooked rice and break up any clumps.
4. Stir-fry for 3–4 minutes until heated through.
5. Season with soy sauce, Celtic sea salt, and black pepper.
6. Top the Filipino garlic fried rice with sliced green onions before serving.

Nutrition Facts (per serving)

• Calories: ≈250
• Protein: 4 g
• Fibre: 1 g
• Fat: 7 g
• Carbohydrates: 42 g

Health Benefits

This dish provides steady energy from the rice, while garlic adds antioxidants that support heart health and immunity. It is light, flavourful, and satisfying without being heavy.

You can learn more about the benefits of garlic.
Explore our delicious vegan recipes with rice.

Recipe #7 — Vegan Filipino Rice Noodle Stir-Fry (Pancit Bihon Guisado)

This delicious vegan Filipino rice noodle stir-fry dish is light, savoury, and full of colourful vegetables. The thin rice noodles absorb the gentle seasoning beautifully, creating a comforting meal that cooks quickly. It is a versatile and satisfying main dish for any day of the week.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Rice noodles (bihon): 200 g
• Avocado oil: 1 tablespoon
• Garlic: 2 cloves, minced
• Onion: 1 small, sliced
• Carrot: ½ cup, julienned
• Cabbage: 1 cup, shredded
• Green beans: ½ cup, sliced
• Soy sauce: 2 tablespoons
• Vegetable broth: 1 cup
• Green onion: 2 stalks, sliced
• Black pepper to taste
• Celtic sea salt to taste

Method

1. Soak the rice noodles in warm water for 5–7 minutes, then drain and set aside.
2. Heat the avocado oil in a large pan over medium heat.
3. Add the garlic and onion and sauté until softened.
4. Add the carrot, cabbage, and green beans. Cook for 3–4 minutes.
5. Stir in the soy sauce and vegetable broth.
6. Add the drained noodles and toss gently until everything is well combined.
7. Cook for 2–3 minutes until the noodles absorb the liquid.
8. Season with black pepper and Celtic sea salt.
9. Top the vegan Filipino rice noodle stir-fry dish with sliced green onions before serving.

Nutrition Facts (per serving)

• Calories: ≈300
• Protein: 6 g
• Fibre: 4 g
• Fat: 7 g
• Carbohydrates: 52 g

Health Benefits

Pancit bihon offers a gentle source of energy from the rice noodles, combined with vitamins and antioxidants from the colourful vegetables. It is light, flavourful, and easy to digest.

You can learn more about the benefits of cabbage.
Explore our blog post on Asian Vegans: How Asia Perfected The Art Of Plant-Based Eating.

Recipe #8 — Filipino Vegan Soy-Vinegar Stew (Adobong Gulay)

This plant-based version of the beloved Filipino vegan soy-vinegar stew is savoury, tangy, and full of comforting flavour. Vegetables and tofu absorb the classic adobo seasoning, creating a rich and satisfying dish that comes together quickly. It is hearty, simple, and perfect for busy days.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Avocado oil: 1 tablespoon
• Firm tofu: 1 cup, cubed
• Potato: 1 medium, cubed
• Carrot: ½ cup, sliced
• Garlic: 3 cloves, minced
• Soy sauce: 2 tablespoons
• Vinegar: 2 tablespoons
• Maple syrup: 1 teaspoon
• Bay leaves: 2
• Black pepper: ½ teaspoon
• Vegetable broth: ½ cup
• Celtic sea salt to taste

Method

1. Heat the avocado oil in a pan over medium heat. Add the tofu and cook until lightly golden.
2. Stir in the garlic, potato, and carrot. Cook for 2–3 minutes.
3. Add the soy sauce, vinegar, maple syrup, bay leaves, and black pepper.
4. Pour in the vegetable broth and bring to a gentle simmer.
5. Cook for 12–15 minutes, or until the vegetables are tender and the sauce has slightly thickened.
6. Season the Filipino vegan soy-vinegar stew with Celtic sea salt if needed before serving.

Nutrition Facts (per serving)

• Calories: ≈260
• Protein: 12 g
• Fibre: 4 g
• Fat: 10 g
• Carbohydrates: 32 g

Health Benefits

This vegan adobo provides a satisfying mix of protein, fibre, and vitamins from the tofu and vegetables. The tangy sauce helps bring balance to the dish while keeping it light and flavourful.

You can learn more about the benefits of potatoes.
Explore our vegan recipes with silken tofu pasta.

Recipe #9 — Filipino-Inspired Sweet And Sour Tofu (Tokwa’t Sawsawan)

This Filipino-inspired sweet and sour tofu is crispy, tangy, and full of lively flavour. The tofu absorbs the sauce beautifully, creating a satisfying dish that balances sweetness, acidity, and savoury depth. It cooks quickly and pairs well with rice or noodles.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Avocado oil: 2 tablespoons
• Firm tofu: 1 block, pressed and cubed
• Garlic: 2 cloves, minced
• Red bell pepper: ½ cup, chopped
• Carrot: ½ cup, sliced
• Soy sauce: 1 tablespoon
• Maple syrup: 1 tablespoon
• Rice vinegar: 1 tablespoon
• Ketchup: 1 tablespoon
• Vegetable broth: ¼ cup
• Green onion: 2 stalks, sliced
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat the avocado oil in a pan over medium heat.
2. Add the tofu and cook until golden and crispy on all sides.
3. Stir in the garlic, bell pepper, and carrot. Cook for 2–3 minutes.
4. Add the soy sauce, maple syrup, rice vinegar, ketchup, and vegetable broth.
5. Simmer for 5 minutes until the sauce thickens slightly.
6. Season with Celtic sea salt and black pepper.
7. Top the Filipino-inspired sweet and sour tofu with sliced green onions before serving.

Nutrition Facts (per serving)

• Calories: ≈290
• Protein: 14 g
• Fibre: 3 g
• Fat: 16 g
• Carbohydrates: 24 g

Health Benefits

This dish provides plant-based protein from tofu, combined with vegetables that offer vitamins and fibre. The sweet and sour sauce adds bright flavour while keeping the dish light and satisfying.

You can learn more about the benefits of bell peppers.
Explore our delicious vegan recipes with tofu.

Recipe #10 — Filipino Coconut Ginger Vegetables (Ginataang Gulay)

This creamy dish with Filipino coconut ginger vegetables is warm, comforting, and full of rich coconut flavour. The ginger adds gentle heat while the vegetables become tender and naturally sweet. It is a simple, nourishing meal that comes together quickly.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Refined coconut oil: 1 tablespoon
• Onion: 1 small, chopped
• Garlic: 2 cloves, minced
• Ginger: 1-inch piece, grated
• Carrot: ½ cup, sliced
• Green beans: 1 cup, cut into pieces
• Eggplant: 1 cup, cubed
• Coconut milk: 1 cup
• Vegetable broth: ½ cup
• Soy sauce: 1 tablespoon
• Lime juice: 1 tablespoon
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat the refined coconut oil in a pan over medium heat. Add the onion, garlic, and ginger. Cook until fragrant.
2. Add the carrot, green beans, and eggplant. Stir for 2–3 minutes.
3. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
4. Add the soy sauce and cook for 12–15 minutes, or until the vegetables are tender.
5. Season with Celtic sea salt, black pepper, and lime juice.
6. Serve the Filipino coconut ginger vegetables warm with rice or enjoy them on their own.

Nutrition Facts (per serving)

• Calories: ≈320
• Protein: 6 g
• Fibre: 5 g
• Fat: 22 g
• Carbohydrates: 24 g

Health Benefits

This dish is rich in healthy fats from coconut milk, providing long-lasting energy and satisfying creaminess. The mix of vegetables offers vitamins, minerals, and antioxidants that support overall wellness.

You can learn more about the benefits of coconut milk.
Explore our blog post on the best vegan coconut recipes.

Conclusion

Filipino cuisine is warm, comforting, and full of flavour, and these 30-minute vegan recipes make it easy to enjoy those familiar tastes at home. Each dish highlights simple ingredients, bright seasonings, and nourishing vegetables that come together quickly.

From sour tamarind soups to creamy coconut dishes and colourful stir-fries, this collection brings the heart of Filipino cooking into your plant-based kitchen. These recipes are designed to be fresh, satisfying, and full of the gentle comfort that Filipino food is known for.

I hope these dishes inspire you to explore more vegan flavours from around the world. Enjoy creating these meals and discovering the vibrant beauty of Filipino plant-based cooking.

I trust you enjoyed this article on the Best 30-Minute Vegan Filipino Recipes. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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