Vegan Ginisang Patola

Ingredients:

1 medium size patola (luffa or sponge gourd), peeled and sliced1 small pack of misua (thin flour noodles)1 cup mock chicken julienne½ cup dried shiitake mushrooms, soaked and sliced (optional)¼ head garlic, crushed and roughly chopped1 onion, finely chopped4 tomato, chopped3 Tbsp vegan fish sauce2 ½ cup of water (add more if needed)1 vegetable broth3 Tbsp coconut oil3 Tbsp ground black peppercornsSaltMalunggay leaves (Moringa) (optional)

Cooking Instructions:

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 servingsSource : Vegan Pinoy