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Nilagang gulay, Filipino vegetable stew

Nilagang gulay, Filipino vegetable stew

Vegetarian

A vegetarian Filipino pot-au-feu featuring seitan and golden tofu, carrots, Jerusalem artichokes, celery, and small onions, simmered in a lemon-infused br…

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Recipe from Urbano, Yivan000, adapted by Recette de cuisine · · updated on

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Nilagang gulay is a Filipino vegetarian stew where seitan and tofu replace meat. The vegetables are simmered gently in a flavorful broth seasoned with garlic and lime.

Ingredients and directions

  • Prep time25 min
  • Cook time50 min
  • Total1 hr 15 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$25.04 $4.17 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan

Ingredients

6 people
  • $0.05
  • $0.12
  • $0.20
  • $15.41
  • $1.85
  • $0.21
  • $0.18
  • $0.00
  • $2.32
  • $0.26
  • $2.72
  • $1.66
  • $0.06

Prices from US supermarkets for 6 of 13 ingredients; Belgian prices for the rest.

Directions

  1. Mix the flour, salt, paprika, and seitan together, thoroughly coating the pieces with the mixture. ≈ 4 min
  2. Fry them until golden brown on all sides.
  3. Add the chopped onion, garlic, calamansi juice, sugar, tofu, and water. ≈ 3 min
  4. Cover and simmer, without boiling, for 20 to 30 minutes.
  5. Add the vegetables, cover, and let them cook until they are tender.

The bill

Nilagang gulay, Filipino vegetable stew

  • 30 g of flour$0.05
  • 1 tablespoon of salt$0.12
  • 1 teaspoon of paprika$0.20
  • 500 g of seitan, cut into 2.5cm cubes$15.41
  • 300 g of tofu, cut into small squares$1.85
  • 1 medium onion, chopped$0.21
  • 2 cloves of garlic$0.18
  • 1 teaspoon of sugar$0.00
  • 6 medium carrots, cut in half$2.32
  • 100 g of celery, chopped$0.26
  • 8 medium-sized apples, peeled and cut in half$2.72
  • 8 whole, small white onions$1.66
  • 1 tablespoon of oil$0.06

Total$25.04

that's $4.17 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 30 g of flour
  • 1 tablespoon of salt
  • 1 teaspoon of paprika
  • 500 g of seitan, cut into 2.5cm cubes
  • 300 g of tofu, cut into small squares
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 1 teaspoon of sugar
  • 1 tablespoon of calamansi juice (or lime juice)
  • 850 ml of water
  • 6 medium carrots, cut in half
  • 100 g of celery, chopped
  • 8 medium-sized apples, peeled and cut in half
  • 8 whole, small white onions
  • 1 tablespoon of oil

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