Vegan Ginisang Patola
1 medium size patola (luffa or sponge gourd), peeled and sliced
1 small pack of misua (thin flour noodles)
1 cup mock chicken julienne
½ cup dried shiitake mushrooms, soaked and sliced (optional)
¼ head garlic, crushed and roughly chopped
1 onion, finely chopped
4 tomato, chopped
3 Tbsp vegan fish sauce
2 ½ cup of water (add more if needed)
1 vegetable broth
3 Tbsp coconut oil
3 Tbsp ground black peppercorns
Malunggay leaves (Moringa) (optional)
In a sauce pan, sauté garlic, onion and tomatoes until fragrant.
Add patola and dried shiitake mushrooms and stir for 1 to 2 minutes. Add vegan fish sauce and stir. Add water let boil and simmer for 2 to 3 minutes.
Add misua, continue to cook for 3 to 5 minutes or until vegetables are just cook, stirring occasionally.
Season with salt (if needed) and ground black peppercorns. Add mock chicken julienne and malunggay leaves. Stir and remove from the heat.
Garnish with ground black pepper.
Serve with steam rice.
Makes 2 servings
Source : Vegan Pinoy