Vegan Recipes Using Coconut Milk - Laing

Craving a dish that’s rich, creamy, and packed with flavor, yet wonderfully versatile for any diet? Look no further than Laing! This traditional Filipino delicacy, famous for its luscious combination of taro leaves and coconut milk, is a true comfort food. While often featuring pork and shrimp paste, Laing is also a fantastic base for delicious vegan recipes using coconut milk. It's a testament to how simple, authentic ingredients can create a truly unforgettable meal.
In this guide, we'll dive deep into making an authentic Laing, ensuring you get that perfect balance of spicy, savory, and creamy goodness. We’ll also explore how easy it is to adapt this recipe for a plant-based diet, making it one of the best healthy vegan recipes you can add to your repertoire. Get ready to discover the magic of taro leaves simmering in rich coconut milk – a dish that’s not just food, but a culinary experience!

Ingredients

• 3.5 oz (approximately 100g) dried taro leaves (look for "gabi leaves" in Asian markets)
• 6 cups full-fat coconut milk (for that authentic creamy texture)
• ½ cup shrimp paste (bagoong alamang) – For a vegan version, omit this and add an extra tablespoon of soy sauce or tamari, plus a pinch of sea salt for umami.
• 1 lb pork shoulder, sliced thinly – For a vegan recipe using coconut milk, substitute with 1 lb firm tofu or tempeh, cubed.
• 5 to 7 red chilies (siling labuyo or bird's eye chilies), finely chopped (adjust to your spice preference)
• 1 medium onion, sliced
• 8 cloves garlic, crushed
• ½ cup ginger, peeled and sliced thinly
• 1 cup coconut cream (optional, for extra richness and creaminess) – You can reduce this for a low cal coconut milk option.
• Steamed rice, for serving

Directions

1. Prepare the Base: In a large, heavy-bottomed pot or Dutch oven, combine 6 cups of coconut milk, the thinly sliced pork shoulder (or tofu/tempeh for a vegan recipe), shrimp paste (if using), crushed garlic, sliced ginger, and sliced onion. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the coconut milk from scorching. Let it simmer for about 5-7 minutes until the pork is partially cooked.
2. Add the Taro Leaves: Carefully add the dried taro leaves to the simmering coconut milk mixture. Crucially, do NOT stir the leaves immediately. Allow them to sit on top of the liquid and slowly absorb the coconut milk. This helps prevent the leaves from becoming itchy or irritating. Let them absorb and soften for about 20-30 minutes, or until they have darkened in color and are tender.
3. Gentle Stirring & Simmer: Once the taro leaves have softened and absorbed most of the liquid, gently stir them into the coconut milk mixture. Continue to cook for another 10 minutes, stirring occasionally, ensuring the leaves are fully incorporated and tender.
4. Finish with Cream & Spice: If you desire extra richness, stir in the optional 1 cup of coconut cream. Add the chopped red chilies. Let the dish simmer for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Serve Hot: Remove from heat and serve your delicious Laing hot with plenty of steamed white rice. It’s the perfect accompaniment to soak up all that creamy, spicy goodness!