Vegan Sisig

 

Made of the leftover vegan lechon kawali recipe that I am still about to tweak.

Homemade VEGAN LECHON KAWALI

Just sharing the photo but not yet the recipe since it needs a little more improvement. Look wise I think its perfect and this was a hit with the seniors at home. 

 

Homemade Meatless Longganisa

First attempt and recipe still needs a little tweaking since it crumbles a bit when fried. 

Ingredients:

2 blocks tokwa, minced

1/2 cup tvp soaked and water and squeezed 

1/2 cup mushrooms minced

1 small carrot, minced 

1 small head garlic minced

1 tsp liquid seasoning

1 tbsp white distilled vinegar

1/4 cup brown sugar

3 tbsp corn starch

1 cup bread crumbs 

soy sauce adjust to taste

tomato paste depending on the color you want

ground black pepper

Procedure:

In a bowl, crumble the tokwa. Add in the mushrooms and the rest of the ingredients. Mix until well incorporated. Taste and season more if needed.

Shape the mixture into a small sausage-like shape. Freeze overnight.

Cook the longganisa for 2-3 minutes until golden brown on all sides. 

Drain the longganisa from the oil.

Serve with egg if you are a total vegan then tofu scramble.  

Vegetarian Kare-Kare

Kare-Kare is a classic Filipino stew made of meat and vegetables in thick and creamy peanut sauce. This is the vegan version using snow fungus which is also called the tremella, natural mushroom, good for health. It can mostly be found in Chinese grocery stores.

Ingredients:
3 tbsp oil
4 garlic cloves, minced
1 medium white onion, chopped
6 cups water
2 eggplants, cut into one-inch slices
1 piece beef or chicken bouillon cube
2½ tablespoons achuete, fried in oil to gather the color
1 small bottle peanut butter (I use the whole bottle but you can lessen it if you do not want it to be too much sweet peanut in taste)
1/3 cup ground white rice or more depending how thick you want it to be like
1 small bunch long beans, cut to 2-inch slices, ends removed
2 pieces dried snow fungus, soaked in warm water for 1-3 minutes, base removed, cut into big chunks
1 bundle pechay, bottom stalk cut off, thoroughly washed
salt to taste

Note : Banana blossoms can be added but I prefer it without for vegan version

Procedure:
In a large pot, saute garlic and onions. Add few pinches of salt. Saute until onions are translucent.
Add eggplant, water, bouillon cube, and achuete. Mix and cover pot. Simmer until eggplant  are tender. Add peanut butter and ground rice. Keep mixing until sauce gets smooth and creamy. If sauce gets too thick, add more water to adjust the consistency.
Add long beans, snow fungus, and pechay. Put to a boil and turn off heat.

Serve over rice and vegan bagoong on the side.

Vegan Bagoong

This is my version of vegan bagoong made of black beans, muscovado and other secret ingredients that I have perfected. I cannot share the recipe since I am contemplating if I will sell this in bottles. #VeganJourney