Easy Filipino recipes you can do for Veganuary

Vegan Filipino food? It’s possible, and you can make it at home | Photo by Patrick Segovia for Northern Living/Nolisoli.ph

One of the things we love about our own cuisine is that it’s so flavorful. Whether it’s something for breakfast, lunch, dinner, or merienda in between, you can be sure that your palate will always get a treat if you’re having anything Filipino. But another fact is that most of the common or popular dishes, especially mains or ulam, contain meat or animal products. 

That can get a little challenging for vegetarians and vegans. But thanks to many creative Filipino foodies all over the world, we can now enjoy many of our favorite Filipino dishes done in a vegan-friendly way. We all know we can pretty much adobo anything—even vegetables—so here are a few other easy dishes you can try.

Tofu sisig

The beloved sisig, enjoyed both as a meal in itself or as a tasty accompaniment to good, cold booze, and the specialty of Pampanga. But many are also enjoying this vegan version of sisig, which uses tofu instead of pork jowl, ears, and belly. Just like regular sisig, serve it up on a sizzling plate so you can get it hot and crispy as you eat.

Vegetable lumpia

Lumpia is another Filipino favorite. Aside from the party staple lumpiang shanghai, there are more vegetable-forward types like the lumpiang ubod, which uses the heart of palm (the English name of “ubod”). It can be fresh or fried.  You can also opt to make lumpiang togue, which is mainly filled with beansprouts. Alternatively, you can also make a meatless lumpiang shanghai with meat alternatives. 

Ginataang kalabasa 

A personal favorite, ginataang kalabasa is also simple and needs only a few ingredients. Basically, you just need squash and long beans, some onions and garlic, and coconut milk. (And chili, if you want a bit of a kick!)

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Tortang talong

Another simple home favorite, tortang talong or eggplant omelette can be made with just simple ingredients. First, grill the eggplants (keeping the stem!) over the stove’s open flame, then peel the charred skin off. Lightly mash the eggplant’s flesh, then fry it with your egg substitute mixture. Most recipes call for a mix of chickpea or pea powder, flour, and salt, and can also include soy milk and tofu blended in. 

Champorado

This comforting Filipino breakfast is perfect for the colder seasons. A warm bowl of chocolatey champorado, drizzled with coconut milk, makes for a very hearty and heartwarming start to the day. All you need is glutinous rice, cocoa powder, coconut sugar, coconut cream, and condensed coconut milk.