Cover Plant-based Filipino recipes (Photo: Facebook / Flour Frame)
Plant-based Filipino recipes (Photo: Facebook / Flour Frame)
1 / 1
Indulge in classic Filipino dishes from tocino to kare-kare with these seven plant-based recipes
The transition to a plant-based diet can be very challenging, especially when you crave many of our delicious Filipino favourites that are traditionally packed with meat. It is no secret that Filipinos love meat, but our distinct, bold, and beautiful flavours complement leafy greens and other vegetables just as well. If you’re looking for a way to indulge in fan-favourite Pinoy breakfasts, pulutan, or comfort food while sticking to your plant-based regimen (or simply wish to try something new), keep reading to discover seven recipes that you can use when cooking up local classics.
In case you missed it: Where to order healthy food: Meal delivery services that will make your life easier
1. Tofu and mushroom sisig
Often slightly sour with a kick of chilli and irresistibly crunchy, sisig is an undeniable staple, especially when paired with your favourite beer. Pop your bottles into the fridge and make this meaty dish plant-based by using tofu and mushrooms instead of pork.
Find the recipe at thefoodietakesflight.com
Read more: 5 easy tofu recipes perfect for vegans and vegetarians
2. Lumpiang Shanghai
When it comes to plant-based spring rolls, the possibilities really are endless. What makes this recipe so special? It uses water chestnuts to achieve a consistency deceptively similar to the traditional lumpiang Shanghai. Serve with your choice of dipping sauce (sweet chilli, if you know what’s good for you) and you’re all set.
Find the recipe at sweetsimplevegan.com
See also: Have you tried these 8 must-know Filipino condiments?
3. Jackfruit lechon paksiw
Lechon paksiw is a verifiable hallmark that the family has just celebrated a birthday, anniversary, or some other special occasion and must now contend with all the leftovers from last night's feast. Join in the fun with this vegan lechon paksiw recipe, which uses unripe jackfruit.
Find the recipe at astigvegan.com
In case you missed it: Where to eat the best lechon in the Philippines according to top chefs
4. Oyster mushroom isaw
If you’ve been missing our tasty street-food fare, check out this recipe for oyster mushroom isaw—a clever, vegan-friendly take on the recognisable snack traditionally made with intestines.
Find the recipe at simplybakings.com
See also: Where to order cauliflower rice meals
5. Mushroom and yuba chicharon
Looking for more vegan-friendly Filipino treats to snack on? Make your own plant-based chicharon using dried shiitake mushrooms and yuba (dried tofu skin).
Find the recipe at astigvegan.com
Read more: Crave-worthy salads in Metro Manila that will keep you coming back for more
6. Soy meat tocino
No one does breakfast like the Filipinos. Cook up your garlicky singangag and dig into some deliciously sweet and savoury vegan tocino with this recipe, which uses soy meat instead of pork.
Find the recipe at flouredframe.com
7. Tofu kare-kare
Above Photo: Polina Tankilevitch / Pexels
Photo: Polina Tankilevitch / Pexels
1 / 1
Kare-Kare can easily be made plant-based by foregoing the addition of pork, as Jeeca Uy does in this recipe. Take a tip from the cookbook author herself and add some pan-fried tofu as well for some added texture to this flavourful Filipino favourite.
Find the recipe at thefoodietakesflight.com
NOW READ
Food influencer Jeeca Uy on listening to her body and eating intuitively
Rice alternatives 101: adlai, quinoa, freekeh, and many more
Topics
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
