This vegan tinaktak (tee•nak•tak) is my version of the traditional Chamoru dish. It's a mix of vegan ground beef, veggies, and coconut milk. It’s one of Guam’s most popular dishes and is a staple in every Chamoru household. It’s a unique dish that is quite easy to make and is packed full of flavor. Taking a bite of this dish reminds me of home. So, if you want a taste of what Guam is like, then you need to try this dish.
Tinaktak takes its name from the Chamoru word "taktak". An onomatopoeia represents the sound of chopping or tenderizing meat. While it's traditionally made with chopped meat, ground meat is often used as well. I know that this original dish isn't vegan, but I wanted to make it accessible for those who are. Even though I made some vegan swaps, this dish still packs a lot of flavor.
✨Why You'll Love This Vegan Tinaktak Recipe
- Simple recipe. This vegan tinaktak recipe is easy to make and will take you less than 30 minutes.
- Made with a few ingredients! You only need 10 ingredients to make this recipe. You can easily find most of these ingredients at the grocery store!
- Perfect meal prep. This recipe comes together in just 30 minutes and also makes a big batch. Perfect to prep for lunches or dinners!
✏️Ingredient Notes
- Vegan ground beef - I used Impossible Meat in my vegan tinaktak recipe. It's more neutral in flavor than its competitors and tastes similar to traditional beef. However, you can use your preferred vegan ground beef crumbles as well.
- Full-fat coconut milk - This is what will give this dish its creaminess. It's what brings the dish together, and is also what makes this dish unique. I don't recommend low-fat coconut milk.
- Vegetable broth - This is not usually in tinaktak, but I find adding this brings in more flavor.
- Soy sauce - Another untraditional ingredient, but also brings a lot of flavor to the dish.
- Aromatics - A blend of garlic and onion is the foundation of this dish and will get you started on the right foot!
- Fresh lemon juice - Adds some nice acidity and brightness to the dish.
- Vegetables - Green beans and grape tomatoes are the staples in this dish. You can certainly add a variety of vegetables for extra fiber!
See recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- To make this spicy, add some Thai chili pepper or donne’ dinanche.
- You can omit the vegan ground beef and make it a pure vegetable tinaktak, or use textured vegetable protein!
- If you prefer a less "soupy" tinaktak, use one can of coconut milk.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Vegan Tinaktak
Step 1: Heat a tablespoon of oil on a large pan over medium heat. Saute the onions and garlic until fragrant. Add the vegan ground meat to the pan and cook until lightly browned.
Step 2: Next, add in the green beans, cherry tomatoes, and saute for 5 min till cooked.
Step 3: Then, pour the full-fat coconut milk into the pan, along with the vegetable broth. Lower the heat to medium-low. Cover the pan and allow it to simmer for 5 minutes.
Step 4: After 5 minutes, add in the soy sauce, lemon juice, salt, and pepper. Continue to let it simmer for 5 more minutes. Lastly, serve over a bowl of rice and enjoy!
🥗How to Serve Vegan Tinaktak
I like serving my vegan tinaktak over a bed of rice. It makes for such a comforting dish. It has everything you need for a complete meal, protein, fat, carbs, and fiber. So, there is no need to make it complicated!
🥣Storage & Reheating
- If you have leftovers, you can store them in the fridge for up to 4 days in an airtight container.
- This dish can easily be reheated in the microwave.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Tinaktak (Chamoru "Beef" Coconut Stew)
Equipment
- Chopping Board
- Knife
- Large pan
Ingredients
- 1 pack Impossible Beef (defrosted)
- ½ Onion (diced)
- 3-4 Garlic cloves (minced)
- 2 cups Grape tomatoes (halved)
- 2 cups Green beans (cut in thirds)
- ¼ cup Vegetable broth
- 1 ½ tablespoon Soy sauce
- 3 tablespoons Lemon juice
- 2 cans Full-fat coconut milk (see notes)
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- White rice (for serving)
Optional
- Chili pepper (or donne' dinanche)
Instructions
- Heat a tablespoon of oil on a large pan over medium heat. Saute the onions and garlic until fragrant.
- Add the vegan ground meat to the pan and cook until lightly browned. Next, add in the green beans, and tomatoes. Saute for 5 min till cooked.
- Add the coconut milk, and vegetable broth until well combined. Lower the heat to medium-low, cover the pan, and allow it to simmer for 10 minutes.
- After 5 minutes, add in the soy sauce, lemon juice, and chili pepper (if using), stir, and let it continue to simmer. Finally add in salt and black pepper. Taste and adjust as needed. Serve over a bowl of rice and enjoy!
Notes
- To make this spicy, add some Thai chili pepper or donne’ dinanche.
- You can omit the vegan ground beef and make it a pure vegetable tinaktak, or use textured vegetable protein! Be sure to rehydrate the Textured Vegetable Protein (TVP) in broth or water first before using.
- If you prefer a less "soupy" tinaktak, use one can of coconut milk.
- If you have leftovers, you can store them in the fridge for up to 4 days in an airtight container.
- This dish can easily be reheated in the microwave.
Mia C says
Was looking for a Vegan version of Tinaktak, stumbled onto your Website. I am cooking this tonite, The Vegan place here is selling a plate of this for almost $11 & they give small portions.
Now I can cook a large portion & enjoy it at Home.
Thanks
Floured Frame says
I'm so glad you found this recipe! When I lived in Guam, most of the vegan restaurants were always pretty pricey. This is why I'm trying to make vegan CHamoru food more accessible and easy to make at home!
Bea says
Tasty and perfect for rainy days!