Filipino 100% Plant-Based Recipe: Mushroom Coconut Stew

🌍 Filipino 📈 Functional Mushroom Revolution

Ginataang dishes—the Filipino term for anything cooked in gata (coconut milk)—represent the archipelago’s foundational cooking technique, especially in the Visayas and Mindanao regions where coconut palms dominate the landscape. Unlike Thai curries that rely on complex paste preparations, Filipino ginataan celebrates simplicity: fresh aromatics, quality coconut milk, and whatever the land provides. Historically, this meant vegetables during Lent or mushrooms during rainy season. Today’s version respects that tradition while embracing functional mushrooms like lion’s mane and shiitake, which Filipino farmers now cultivate alongside traditional varieties, creating a bridge between ancestral foodways and contemporary wellness culture.

Chef’s Note: The secret to exceptional ginataang kabute lies in your coconut milk technique—add half early to build the base, then finish with the richest cream to create luxurious layers. I’ve tested this recipe dozens of times, and the moment you bruise that lemongrass and release its oils into warm coconut fat, you’ll understand why this dish has endured. Don’t rush the mushrooms; let them drink up every bit of that aromatic broth.

Ingredients for filipino 100% plant-based recipe

• 400ml (14oz / 1¾ cups) full-fat coconut milk, divided
• 300g (10.5oz / 4 cups) mixed functional mushrooms (lion’s mane, shiitake, oyster), torn into bite-sized pieces
• 150g (5oz / 1 cup) shiitake mushrooms, sliced
• 2 stalks lemongrass, bottom 15cm only, bruised and cut into 5cm pieces
• 30g (1oz / 2 tablespoons) fresh galangal, sliced into thin rounds
• 4 cloves garlic, minced
• 1 medium shallot, thinly sliced (about 60g / 2oz)
• 2 long green chilies, halved lengthwise
• 200ml (7oz / ¾ cup plus 2 tablespoons) vegetable stock
• 200g (7oz / 1⅓ cups) green beans, trimmed and cut into 5cm pieces
• 15ml (1 tablespoon) coconut oil
• 30ml (2 tablespoons) coconut aminos or tamari
• 10g (2 teaspoons) coconut sugar
• 5g (1 teaspoon) sea salt, plus more to taste
• 15g (¼ cup) fresh Thai basil leaves
• Juice of 1 calamansi or ½ lime

How to Make filipino 100% plant-based recipe — Step by Step

1. Step 1: Prepare your mise en place. Tear lion’s mane and oyster mushrooms by hand into rustic pieces—this creates more surface area than knife-cuts. Bruise lemongrass stalks with the back of your knife to release essential oils. Set everything within arm’s reach.
2. Step 2: Heat coconut oil in a wide, heavy-bottomed pan or wok over medium heat. Add shallots and cook for 2-3 minutes until softened and fragrant, stirring occasionally to prevent burning.
3. Step 3: Add garlic and galangal, stirring constantly for 60 seconds until aromatic. The kitchen should smell bright and citrusy. Add bruised lemongrass stalks and chilies, toasting them in the oil for another 30 seconds.
4. Step 4: Increase heat to medium-high. Add all mushrooms and sauté for 5-6 minutes without stirring initially—let them develop golden-brown edges. Once they release their moisture and begin to caramelize, stir gently and continue cooking.
5. Step 5: Pour in 200ml (¾ cup plus 2 tablespoons) of the coconut milk and all the vegetable stock. Add coconut aminos, coconut sugar, and salt. Stir well to combine all ingredients.
6. Step 6: Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 10 minutes, allowing mushrooms to absorb the aromatic broth. The liquid should reduce by about one-third.
7. Step 7: Add green beans and the remaining 200ml coconut milk. Simmer for 5-6 minutes until green beans are tender-crisp and the sauce has thickened to coat the back of a spoon. The coconut milk should have a silky, emulsified texture.
8. Step 8: Taste and adjust seasoning. You’re looking for a balance of creamy (coconut), savory (mushrooms and aminos), aromatic (lemongrass and galangal), and slight sweetness (coconut sugar). Add more salt if needed.
9. Step 9: Remove from heat. Stir in fresh Thai basil leaves, allowing them to wilt in the residual heat. Squeeze calamansi or lime juice over the top.
10. Step 10: Remove and discard lemongrass stalks before serving (they’re not meant to be eaten). Ladle into bowls over steamed jasmine rice or cauliflower rice for a grain-free option.
11. Step 11: Garnish with additional Thai basil leaves and sliced red chilies if desired. Serve immediately while the coconut milk is still creamy and the mushrooms are at peak texture.
12. Step 12: For traditional Filipino service, place the pot in the center of the table with steamed rice and allow everyone to serve themselves family-style, encouraging seconds and conversation.

Nutrition Facts (per serving)

Chef’s Tips for the Perfect filipino 100% plant-based recipe

• Mushroom quality matters immensely: Seek out fresh functional mushrooms from farmers markets or specialty grocers. If unavailable, use 200g dried lion’s mane or maitake (rehydrate in warm water for 20 minutes), reserving the soaking liquid to replace part of the vegetable stock for deeper umami.
• Coconut milk separation is your friend: Refrigerate your can overnight, then scoop the thick cream from the top to finish the dish. Use the thinner liquid for cooking. This two-stage addition creates restaurant-quality richness and prevents the sauce from looking greasy or broken.
• Galangal is non-negotiable: While ginger can substitute in emergencies, galangal’s pine-like, almost medicinal brightness is what makes this dish authentically Filipino-Southeast Asian. Asian grocers and well-stocked supermarkets carry it fresh or frozen—buy extra and freeze it for up to 6 months.

Health Benefits of filipino 100% plant-based recipe

This Filipino 100% plant-based recipe delivers exceptional nutritional value through functional mushrooms rich in beta-glucans for immune support, ergothioneine (a powerful antioxidant), and B-vitamins for energy metabolism. Lion’s mane contains compounds that stimulate nerve growth factor, supporting cognitive health and memory. The medium-chain triglycerides in coconut milk provide quick energy and may support metabolic health. Lemongrass and galangal offer anti-inflammatory properties, while the dish’s high fiber content (5g per serving) supports digestive health. With only 285 calories per generous serving, it’s nutrient-dense without being calorie-dense—perfect for those following plant-based, anti-inflammatory, or functional food protocols.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight as aromatics infuse further into the mushrooms. Reheat gently over low heat, adding a splash of coconut milk or vegetable stock if the sauce has thickened too much. Do not microwave at high power, as this can cause the coconut milk to separate. Freeze for up to 2 months in portions; thaw overnight in the refrigerator and reheat as directed. The green beans will soften slightly after freezing but the mushrooms retain excellent texture.

Frequently Asked Questions

Recipe Infographic