Cheap Vegetarian Recipes Philippines: Easy & Tasty Meal Ideas

Looking for budget-friendly vegetarian meals with a taste of the Philippines? You’re in the right place!

Filipino cuisine is rich, vibrant, and deeply satisfying—yet many people don’t realize just how many delicious vegetarian options are available, even on a tight budget. Whether you’re a student, feeding a family, or simply want to eat healthier without breaking the bank, these cheap vegetarian recipes from the Philippines are for you.

From hearty vegetable stews like Ginisang Munggo to savory stir-fried dishes and even plant-based twists on traditional classics, you’ll find a range of meals that are easy to make and full of flavor. We’ll walk you through everything you need—from ingredients to step-by-step instructions—so you can bring a taste of the Philippines to your kitchen, no matter where you are in the world.

Let’s get started on this flavorful, budget-friendly journey!

Why You’ll Love This Recipe

These vegetarian Filipino recipes are not just about saving money—they’re about bold flavors, nourishing ingredients, and simple cooking techniques that anyone can master.

• Affordable and Accessible: Most ingredients can be found at your local market or grocery store, and many are pantry staples.
• Quick and Easy: Minimal prep and straightforward steps make these recipes perfect for busy weeknights or beginner cooks.
• Nutritious: Packed with vegetables, legumes, and healthy seasonings, each dish is both satisfying and good for you.
• Family-Friendly: These dishes will please vegetarians, meat-eaters, kids, and adults alike.
• Flexible: Easily adapt the recipes to what’s in season or what you have on hand.

Now, let’s dive into three classic, cheap Filipino vegetarian recipes: Ginisang Munggo (Sautéed Mung Beans), Vegetarian Tortang Talong (Eggplant Omelet), and Ginisang Repolyo (Stir-Fried Cabbage).

Recipe #1: Ginisang Munggo (Sautéed Mung Beans)

Ingredients

• 1 cup mung beans (monggo), rinsed
• 6 cups water
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 2 cups malunggay or spinach leaves (optional but recommended)
• 1 medium carrot, diced
• 1 tablespoon soy sauce or fish sauce (use soy sauce for vegetarian/vegan)
• Salt and pepper, to taste

Equipment

• Medium-sized pot
• Large skillet or sauté pan
• Wooden spoon or spatula
• Knife and chopping board
• Ladle

Instructions

1. Boil the mung beans: In a medium pot, combine mung beans and water. Bring to a boil, then reduce to a simmer. Cook for 30–40 minutes, or until beans are soft and splitting. Add more water if needed.
2. Sauté the aromatics: While beans are cooking, heat oil in a large skillet. Sauté onion until translucent, then add garlic and cook until golden.
3. Add tomatoes and carrots: Toss in diced tomatoes and carrots. Sauté until tomatoes soften and the mixture is fragrant.
4. Combine and simmer: Add the cooked mung beans (and some of their cooking liquid) into the skillet. Stir well. Season with soy sauce, salt, and pepper.
5. Add leafy greens: Stir in malunggay or spinach leaves. Cook for 2-3 minutes until wilted.
6. Adjust seasoning and serve: Taste and adjust seasoning as needed. Serve hot with steamed rice.

Tips & Variations

Tip: Try adding squash or sweet potato for extra heartiness!

• For a richer flavor, sauté a little ginger with the onion and garlic.
• Use coconut milk for a creamy twist—add 1/2 cup after simmering.
• Add tofu cubes for extra protein.
• If you like spice, add a chopped chili pepper when sautéing the aromatics.

Nutrition Facts

*Nutrition facts are approximate and may vary depending on specific ingredients used.

Serving Suggestions

• Serve with hot steamed rice for a complete meal.
• Pair with Lemon Ricotta Pasta With Arugula for a fusion dinner.
• Enjoy alongside a simple cucumber salad for freshness.

Recipe #2: Vegetarian Tortang Talong (Eggplant Omelet)

Ingredients

• 2 medium eggplants (talong)
• 3 large eggs (or vegan egg substitute)
• 1 small onion, finely chopped
• 1 small tomato, diced
• 2 tablespoons cooking oil
• Salt and pepper, to taste

Equipment

• Grill or stove burner with tongs
• Mixing bowl
• Non-stick frying pan
• Fork
• Spatula

Instructions

1. Char the eggplants: Grill eggplants over an open flame or on a stovetop until skins are blackened and flesh is soft, about 5-7 minutes per side. Let cool.
2. Peel and flatten: Peel off the charred skin. Flatten the eggplant gently with a fork to keep the stem intact.
3. Prepare egg mixture: In a bowl, beat eggs. Mix in onion, tomato, salt, and pepper.
4. Dip eggplant: Heat oil in a frying pan. Dip each flattened eggplant into the egg mixture, coating well.
5. Fry: Place coated eggplants in the pan. Pour extra egg mixture on top if desired. Fry until golden brown on both sides.
6. Serve: Serve hot, with rice and your favorite dipping sauce.

Tips & Variations

• For a vegan option, use chickpea flour batter instead of eggs.
• Add chopped bell peppers or mushrooms to the egg mixture for extra flavor.
• Serve with a side of La Choy Sweet And Sour Sauce for dipping.

Tip: Charring the eggplant deeply adds a smoky, authentic flavor!

Nutrition Facts

*Values based on using eggs. Vegan substitutes may vary.

Serving Suggestions

• Enjoy with steamed rice and a splash of soy sauce with calamansi or lemon.
• Pair with Low Fodmap Appetizer Recipes for a light, healthy meal.
• Top with chopped fresh tomatoes and green onions for extra freshness.

Recipe #3: Ginisang Repolyo (Stir-Fried Cabbage)

Ingredients

• 1 small head cabbage, chopped
• 1 medium carrot, julienned
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon cooking oil
• Salt and pepper, to taste

Equipment

• Large wok or skillet
• Knife and chopping board
• Spatula

Instructions

1. Heat oil: In a large wok or skillet over medium heat, add oil.
2. Sauté aromatics: Add garlic and onion; stir-fry until fragrant and onion softens.
3. Add vegetables: Add carrots and stir for 2 minutes. Add cabbage and toss well.
4. Season: Pour in soy sauce, add salt and pepper. Stir-fry for 3-5 minutes or until vegetables are just tender but still crisp.
5. Serve: Remove from heat and serve immediately.

Tips & Variations

• Add a handful of green beans or bell peppers for more color and nutrients.
• Stir in tofu cubes for a full meal.
• Drizzle with sesame oil before serving for extra flavor.

Tip: Don’t overcook the cabbage to keep it crunchy and fresh!

Nutrition Facts

Serving Suggestions

• Serve alongside fried or steamed rice for a filling meal.
• Pair with Lion’S Mane Mushroom Crumble for a vegetarian feast.
• Top with fried garlic bits for extra crunch.

Tips & Variations for All Recipes

• Swap in any affordable, seasonal vegetables you find at the market.
• Leftovers can be stored in the fridge for up to 3 days and reheated for a quick meal.
• Try adding a splash of vinegar or calamansi juice for a tangy twist.
• For more Filipino vegetarian inspiration, check out our Harvest Hash Recipe and other plant-based favorites.

Conclusion

Eating well in the Philippines—whether you’re vegetarian or just looking to save money—isn’t just possible, it’s delicious! These cheap vegetarian recipes bring out the best of Filipino home cooking: comforting, flavorful, and full of wholesome local produce.

From the hearty protein of Ginisang Munggo to the smoky notes of Tortang Talong, and the vibrant crunch of Ginisang Repolyo, you can have a nutritious meal that won’t strain your wallet.

Feel free to experiment with ingredients, make use of what’s available, and most of all, enjoy the process of cooking these nourishing dishes. Share them with family or friends, and explore more Filipino flavors in your own kitchen.

There’s a whole world of affordable, plant-based eating waiting for you—one delicious bite at a time!

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