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Vegan Nilaga

Vegan Nilaga

You are going to love this vegan Filipino recipe! We are making a delicious vegan soup that will satisfy all your comfort food cravings. This vegan Nilaga is perfect for a quick and easy meal, full of flavour, and a cozy afternoon at home. 

Nilaga is the ultimate comfort food in the Philippines. It's the typical dish a Filipino mother would cook for you in a whiff. The cooking process is super easy but don't let that deceive you! This vegan soup is super loaded with all the delicious flavours Filipino cuisine has to offer.

The word Nilaga means boiled, and that is basically what this soup is about. We are making a supper yummy broth with a bunch of different veggies. The original dish calls for boiled beef, but we are veganising it by replacing the meat with tempeh and tofu.

Vegan Nilaga ingredients

The ingredients are all super simple and things you get at your local supermarket. I added green beans, onions, potatoes, and white cabbage. I also added some corn as an extra touch, the sweetness rounds up the overall flavour of the soup really nicely. 

Since I switched the beef for tempe and tofu, I wanted to make sure it kept its shape and it had a bit of a golden brown crispy factor to it. So, while I was waiting for the water to heat up, I set up a frying pan with a little bit of olive oil. I fried the tempeh on both side, maybe for about 10 minutes total. 

Tempeh has a strong flavour, a bit nutty, or mushroom-y. Which is exactly what we need to use to make the broth even more flavourful and yummy. To make sure the broth is infused with the flavours of tempeh, we are going to let it simmer with the rest of the veggies for a little while. 

chopped sweet corn ears

With the veggies and the tempeh in the soup we don't need much else. I am using soy sauce and pepper to season it. I add these at the very end and let them simmer for a bit. This way I can adjust the taste and make sure I don't overdo the amount of soy sauce. We will lose a bit of water while simmering so the taste will become more intense. 

The beauty of this vegan soup is not only that it is super easy to make and incredibly flavourful. My favourite part is that it is made with fresh vegetables that are really affordable. So you stay within budget while loading up the family on nutrients!

If you are getting started in the kitchen, this vegan soup is a great starter. Or if you are simply looking for some vegan Filipino food, vegan Nilaga is definitely for you! This combination of ingredients will really surprise you!

Vegan Nilaga single

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy, Tempeh


  • 1 tsp black pepper (ground)
  • 2 medium corn on the cob (cut into chunks)
  • 4 oz fried tofu (sliced)
  • 4 oz green beans (cleaned and chopped)
  • 1 tablespoon olive oil
  • 1 medium onion (sliced)
  • 2 medium potato (cleaned and chopped)
  • 2 tsps sea salt
  • 2 tbsps soy sauce (optional)
  • 16 oz tempeh (sliced)
  • 8 cups water
  • 8 oz white cabbage (chopped)


  1. Heat up the oil in a frying pan and fry the tempeh from all sides until golden brown for about 10 minutes.
  2. Heat up the water in a big pot and add the tofu, corn, onion, tempeh and potatoes and simmer for about 5 minutes.
  3. Add cabbage and green beans and simmer for about 5 more minutes.
  4. Add the soy sauce and pepper and adjust taste before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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