Vegan Sinigang Recipes

SINIGANG - BEST & DELICIOUS

Steps:

• In a large pot, boil 4 cups of water on medium heat. Once it's boiling, add the taro and wait about 8-10 minutes for it to soften.
• Next, add the radish and allow it to boil for 2 more minutes.
• Add the string beans, eggplants and lower the heat, and cover with the lid to allow it to simmer for 2 minutes. Next add batuan or tamarind, tomatoes, onions, bell peppers and ginger, cover with the lid and simmer for 2 more minutes.
• Next add the okra and vegetarian salmon fish and make any final seasoning adjustments with salt and pepper or mushroom seasoning, if needed. Cover with lid for 3 minutes.
• Finally, add the kangkong and green onions. This dish is best when served hot.

VEGAN SINIGANG

Steps:

• In a medium sized bowl, combine 1 cup of water with the tamarind paste. Mash well to hydrate the tamarind pulp and try to squeeze as much pulp out as possible. Strain the mixture and squeeze the seeds well. Reserve the strained mixture for the soup, discard the seedy pulp.
• In a large pot, combine tamarind paste, water (or vegetable broth if you're not using mushroom broth powder), mushroom broth powder, onion, tomatoes, daikon, and eddo. Bring to a boil, then lower to a steady simmer and cover, cooking for 20 minutes or until the eddo is nearly tender, stirring occasionally.
• Then add the roasted soy bites, okra, long beans, and baby bok choy and make sure everything is submerged in the broth. Bring up the heat to a medium, and cook for another 15-20 minutes until the long beans are tender, okra is soft (be careful not to break the okra in the soup or it'll thicken the soup) and the roasted soy bites have absorbed the flavour. Check that the eddos are fork-tender (like you would for a potato). Add the two green chillies into the broth and stir in, cooking for an additional 2-3 minutes to bring out the aromatic fragrance of the chilli. As long as you don't break the chillis, the soup won't be spicy (but feel free to smash them a bit if you want some heat). Add kosher salt if you find you need more seasoning.
• Serve over steamed rice, and enjoy!

PORK SINIGANG

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.

VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)

Steps:

• Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary.
• A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked.
• Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through.
• Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
• Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency.
• I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

• *Note: I highly recommend watching the recipe video!