Laing is a beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk, aromatics, and spices. This is a vegan take on a classic dish that will have your friends and family begging you for the recipe. Whether or not you give it to them is entirely up to you.

Laing: Filipino Taro Leaves in Aromatic Coconut Milk [Vegan, Gluten-Free]

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  • 3 tablespoons coconut oil
  • 5 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and chopped
  • 4 tablespoons ginger, peeled and thinly sliced
  • 3-5 pieces Thai chili peppers, sliced
  • 2-3 pinches sea salt, or more to taste
  • 1-2 tablespoons black bean garlic sauce
  • 3 1/2 cups coconut milk
  • 1 ounce taro leaves, dried


  1. Heat a heavy-bottom pot over medium heat. Once it's hot enough, add the oil and garlic. Saute them until garlic is slightly golden and fragrant.
  2. Add the onion, ginger, and chili pepper. Season them with salt and saute some more until the onion has softened and turned translucent.
  3. Add the black bean garlic sauce and coconut milk and mix it all together.
  4. Add the taro leaves and, using the back of a ladle, gently push leaves down to fully absorb the milk.
  5. Turn heat down to its lowest setting and cover the pot. Let it simmer for 45 minutes. Check it every 15 minutes to make sure nothing is burning on the bottom of the pot.
  6. Turn off heat and serve the dish hot with rice or quinoa, if you're grain-free.


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  1. I commend you for being vegetarian despite how many Filipinos love meat. It takes discipline. I am Filipino, and would love to try this recipe. I was just wondering where to get black bean garlic sauce.

  2. Never heard of dry taro leaves for cooking,, but I do grow taro in Minnesota (of course I bring in the containers in the winter) so I have taro leaves all year round. Are dry taro leaves dehydrated until they dry all the way and become brittle?