Vegan Filipino Tinola

Ingredients:

1/2 tsp olive oil

2 tbsp grated ginger
1 cup white part of green onions, cut to 1 inch
2 cups green part of green onions, cut to 1 inch

3 chayotes, peeled, quartered, cored and sliced 1 inch thick or into cubes

6 cups fresh spinach
2 tbsp soy sauce

1/2 cup vegan fish sauce (links below)
dash chili powder

ground black pepper to taste

8 cups vegetable broth

3 pcs Gardein scallopini or other mock chicken, defrosted and cut into strips

Links for the fish sauce recipe:
http://chowhound.chow.com/topics/48418
http://en.wikibooks.org/wiki/Cookbook:Fish_Sauce_(Vegan)

Heat the pot on medium heat, add oil and green onions (white part) and saute for a minute. Add the chayote and and saute for 5 minutes . Pour in the broth, vegan fish sauce and soy sauce, cover until it gets to a rolling boil. Add the rest of the green onions, ginger and chili powder. Simmer for about 15 minutes with lid slightly open, then add the Gardein and simmer for 5 minutes. Turn off heat and mix in the spinach and black pepper. Adjust for spiciness and you can add more saltiness with more vegan fish sauce or sea salt.

This is usually eaten with a side of rice.