Let’s bring the flavors of the Philippines to our kitchen with our Vegan Sinigang Recipe! This tangy and savory soup features tender veggies like eggplant, radish, and spinach simmered in a flavorful broth made from tamarind paste, tomatoes, and onions. Serve piping hot over steamed rice for a comforting and satisfying meal to warm you up from the inside out!
Why Does It Work?
- Tamarind base introduces a uniquely sour flavor, essential for an authentic experience.
- A variety of seasonal vegetables ensures a nutritionally balanced meal.
- Swapping meat for tofu makes this dish high in protein but low in fat.
- Quick to prepare with simple ingredients, it is ideal for busy weeknights.
- It’s an eco-friendly choice, reducing the carbon footprint associated with animal products.
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Craving a comforting bowl of sinigang but struggling to find a version that aligns with your vegan lifestyle? I found myself in the same boat, navigating the waters of traditional Filipino cuisine, searching for a plant-based alternative that didn’t compromise on taste.
That’s when I stumbled upon the perfect Vegan Sinigang recipe. This dish became a revelation in my kitchen with its sour tamarind broth and hearty vegetables. Not only did it satisfy my craving for authentic Filipino flavors, but it also catered to my vegan dietary needs.
Let me guide you through how this homemade Vegan Sinigang can bring warmth and satisfaction to your table, blending traditional tastes with modern, health-conscious choices.
What Is Vegan Sinigang?
Vegan Sinigang is a plant-based version of the classic Filipino soup known for its sour and savory flavors. Traditionally made with pork or fish, this vegan adaptation uses tofu as a protein substitute alongside various vegetables such as eggplant, daikon, bok choy, and tomatoes.
The soup gets its signature tangy taste from tamarind, simmered with the other ingredients. Vegan Sinigang is not only a testament to the versatility of Filipino cuisine but also caters to the dietary preferences of those following a vegan lifestyle, offering a nourishing and flavorful meal.
Fact– Sinigang, a beloved Filipino dish, traditionally features a sour broth. Variations include fish, pork, or beef. Vegan versions swap meat for tofu and more vegetables.
Recipe Directions
Tamarind Broth Preparation
- In a medium pot, combine tamarind paste with 4 cups of water. Bring to a boil.
- Once boiling, remove from heat and cover. Let sit for at least 10 minutes.
- After resting, remove the lid and use a potato masher to mash the mixture.
- Strain the mixture through a strainer or mesh bag into a bowl. Be cautious; allow it to cool slightly first. Keep the strained liquid for your soup and discard or compost the leftover pulp.
Sauteing Aromatics
- Heat oil in a large pot over medium heat.
- Add onions, garlic, and tomatoes. Saute until fragrant and the vegetables have softened, about 4 minutes.
- (Optional) For added protein, add in your choice of plant-based protein and continue to saute for another 4 minutes.
Assembling the Soup
- Pour half the tamarind broth, vegan fish sauce, 3 cups of water, and vegetable broth into the pot.
- Add okra, banana peppers, eggplant, zucchini, and radish. Season with black pepper.
- Adjust the sourness by adding more tamarind broth to taste.
- Bring the mixture to a rapid boil, then reduce to a simmer. Cover and let cook for 10 minutes, stirring occasionally.
Final Touches
- Add green beans and cook for 5-10 minutes until all vegetables are tender and the okra is soft.
- Stir in the spinach or kangkong, cover the pot, and let sit for 1-2 minutes to soften the greens.
- Taste and adjust seasoning with additional salt, if needed.
Variations, Add-Ons, And Toppings
Variations
- Different Souring Agents: While tamarind is traditional, you can experiment with other souring agents like green mango, kamias (bilimbi), or calamansi juice for a unique twist.
- Protein Variations: For varied textures and flavors, swap tofu for other plant-based proteins like tempeh, seitan, or a mix of legumes.
- Vegetable Swaps: You can tailor the soup to your preference or seasonal availability by using different vegetables, such as sweet potatoes, carrots, or snow peas.
Add-Ons
- Mushrooms: Add various mushrooms, like shiitake or oyster mushrooms, for an umami flavor.
- Leafy Greens: In addition to spinach, consider adding other greens like kale, mustard greens, or Swiss chard for extra nutrients and textures.
- Spice: Introduce a bit of heat with slices of jalapeño, red chili flakes, or a dab of chili paste to warm you up even more.
Toppings
- Crispy Garlic: Sprinkle fried garlic bits on top for a crunchy texture and a punch of flavor.
- Green Onions: A scattering adds freshness and a mild oniony bite.
- Lemon or Lime Wedges: Offering lemon or lime wedges on the side lets individuals adjust the sourness to their liking.
- Herbs: Fresh cilantro or Thai basil can provide an aromatic finish that complements the soup’s tangy base.
Vegetable Substitutions
- Tamarind Paste: Green mango or bilimbi (kamias) for an alternative sour kick.
- Spinach: Kale or watercress for a nutrient-dense green alternative.
- Eggplant: Zucchini or summer squash for a similar texture with a lighter flavor.
- Daikon Radish: Turnips or parsnips for a similar crisp texture with a sweet undertone.
- Okra: Green beans or snap peas for a crunchy texture.
- Bok Choy: Swiss chard or mustard greens for a slightly different flavor but comparable nutritional value.
- Tomatoes: Cherry tomatoes for a sweeter, more concentrated tomato flavor.
Quick Tip– For a deeper flavor in Vegan Sinigang, roast the vegetables before adding them to the broth. This step adds a rich, smoky undertone to the soup.
Best Side Dishes
- Steamed Rice A staple in Filipino cuisine, it absorbs the tangy broth beautifully.
- Quinoa A nutritious alternative to rice, it adds a nutty flavor and extra protein.
- Grilled Vegetables Charred eggplant or bell peppers add a smoky contrast to the tangy soup.
- Fresh Spring Rolls Filled with vegetables and tofu, they offer a refreshing bite with a crunchy texture.
- Mango Salad A sweet and spicy mango salad that perfectly complements the sourness of Sinigang.
- Fried Plantains Their sweet caramelization balances the tangy flavors of the soup.
- Tofu Sisig A crispy, spicy tofu dish that adds a punchy flavor and texture contrast.
How To Serve?
- In a Large Bowl: Serve the Sinigang in a communal pot or large bowl, allowing everyone to share and scoop according to their preference.
- With Steamed Rice: Serve a steamed white or brown rice bowl on the side. The rice soaks up the flavorful broth.
- Lemon or Lime Wedges: Place lemon or lime wedges on the side. Guests can squeeze these over their soup to adjust the sourness to their liking.
- Soy Sauce and Chili: For those who prefer a saltier, spicier soup, serve soy sauce mixed with chopped chili as a condiment.
- Fresh Herbs: Garnish the dish with fresh cilantro or green onions before serving for added freshness.
- Serve Hot: Ensure the Sinigang is piping hot when served to maximize the enjoyment of its sour and savory broth.
- Individual Bowls: For a more formal setting, ladle the Sinigang into individual bowls, ensuring each contains a good mix of vegetables and tofu.
Quick Tip– Add a spoonful of miso paste for an extra flavor in Vegan Sinigang. It enhances the broth’s depth without overwhelming the traditional sour notes.
Storage & Make Ahead
- Cool Quickly: After cooking, let the Sinigang cool to room temperature rapidly to maintain freshness before storing.
- Refrigerate Properly: Transfer to airtight containers for up to 3 days.
- Freezing Option: Freeze in sealed containers for up to a month. Thaw overnight in the refrigerator before reheating.
- Reheat Gently: Warm over low heat, stirring occasionally to prevent sticking. Add a little water if the soup has thickened.
- Make Ahead: Prepare the tamarind base and chop vegetables in advance. Store separately in the fridge to assemble and cook quickly when desired.
Fact– Sinigang’s distinct sour flavor historically served to preserve food in the Philippines‘ tropical climate before refrigeration was widespread.
Time-Saving Tips
- Prep Vegetables Ahead: Chop all your vegetables in advance and store them in the fridge. This makes assembling the dish much quicker.
- Use Ready-Made Tamarind Paste: Instead of making it from scratch, opt for quality store-bought tamarind paste to save time without sacrificing flavor.
- Batch Cook: Make a large batch of Vegan Sinigang and freeze portions for future meals. It reheats well and saves cooking time on busy days.
- Quick-Cooking Vegetables: Choose vegetables that cook quickly, like spinach or bok choy, to reduce cooking time.
- Pressure Cooker or Instant Pot: To significantly reduce the cooking time for broth and vegetables, use a pressure cooker or an Instant Pot.
Crafting Vegan Sinigang Recipe With Herbaceous Harmony In Every Bowl
Vegan Sinigang is a plant-based rendition of the classic Filipino soup, celebrated for its tangy tamarind broth and various vegetables. This version swaps traditional meat for tofu, offering a hearty, protein-rich meal. It’s a comforting, sour, and savory dish that pays homage to its roots while catering to modern dietary preferences.
6
servings15
minutes30
minutes150
kcal10
minutesKeep the screen of your device on
Ingredients
1 Tbsp 1 Cooking Oil
4 Cloves 4 Garlic Cloves, Minced
1/2 Medium 1/2 Yellow Onion, Peeled and Quartered (Red Onion also works)
2 Medium 2 Tomatoes, Quartered
1 Cup (Optional) 1 Optional: Plant-Based Protein (e.g., Vegan Beef Chunks, Vegan Pork, Tofu)
200 g 200 Tamarind Paste
4 Cups 4 Vegan Beef Broth
2 Tbsp 2 Vegan Fish Sauce
12 Pieces 12 Okra, Ends Removed
2 Pieces 2 Banana Peppers
1 Medium 1 Eggplant, Trimmed, Cut into Rounds
1 Medium 1 Zucchini, Trimmed, Cut into Rounds
1/2 Large 1/2 Daikon Radish, Peeled, Sliced into Half-Moons
1 heaping cup 1 Green Beans or Long Beans (Sitaw), Ends Removed and Cut into 3-Inch Pieces
2 big handfuls 2 Spinach or Kangkong (Leaves and Tender Stems)
To taste To taste Salt and Black Pepper, as Desired
4 Cups 4 Water, Divided
Directions
- Tamarind Broth Preparation
- Combine 200g of tamarind paste in a medium pot with 4 cups of water.
- Bring to a boil, then remove from heat and cover. Allow to sit for at least 10 minutes.
- After resting, remove the lid. Mash the mixture with a potato masher.
- Strain through a strainer or mesh bag into a bowl. Let it cool slightly before handling. Reserve the strained liquid for the soup and discard or compost the pulp.
- Saute Aromatics
- In a large pot over medium heat, add 1 tablespoon of cooking oil.
- Once hot, saute 4 minced garlic cloves, 1/2 a medium onion (quartered), and 2 quartered tomatoes until fragrant and soft, about 4 minutes.
- Optional: If using, add 1 cup of plant-based protein and saute for 4 minutes.
- Combine and Cook
- Pour half the prepared tamarind broth, 2 tablespoons of vegan fish sauce, 3 cups water, and 4 cups of vegan beef broth.
- Add 12 pieces of okra, 2 banana peppers, 1 medium eggplant (cut into rounds), 1 zucchini (cut into rounds), and 1/2 a large daikon radish (sliced into half-moons).
- Season with black pepper to taste. Adjust the sourness with more tamarind broth as needed.
- Bring to a rapid boil, then lower the heat to a simmer. Cover and cook for 10 minutes, stirring occasionally.
- Final Vegetables
- Add 1 heaping cup of green beans (cut into 3-inch pieces). Cook for another 5-10 minutes or until all vegetables are tender and the okra is soft.
- Stir in 2 big handfuls of spinach or kangkong. Cover and cook for 1-2 minutes to soften.
- Season and Serve
- Taste and adjust seasoning with additional salt if necessary.
- Serve the Vegan Sinigang hot with steamed rice for a complete meal.
Equipment- Medium Pot
- Large Pot
- Potato Masher
- Strainer or Mesh Bag
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Stirring Spoon
- Serving Ladle
Notes
- Tamarind paste can vary in sourness; adjust according to taste.
- If tamarind paste is unavailable, substitute with tamarind concentrate or packets of sinigang mix.
- For a thicker broth, mash some of the vegetables into the soup.
- The plant-based protein is optional; omit or replace it with your favorite vegan alternative.
- Banana peppers add a mild spice; adjust the amount based on your heat preference.
- Serve with a side of steamed rice to complement the sourness of the soup.
- Leftovers store well and often taste better the next day as the flavors meld.
Frequently Asked Questions
Can I Make Vegan Sinigang Without Tamarind Paste?
You can make Vegan Sinigang without tamarind paste by using alternative souring agents. Common substitutes include lemon or lime juice, green mango, or a ready-made sinigang mix at Filipino grocery stores. The key is to adjust the sourness to your taste, starting with smaller amounts and adding more as needed.
Is It Possible To Make Vegan Sinigang Gluten-Free?
Absolutely. To ensure your Vegan Sinigang is gluten-free, be cautious about the ingredients that might contain gluten, such as certain brands of vegan fish sauce or broth.
Opt for gluten-free labeled products or make your broth at home. Additionally, verify that any plant-based proteins or sinigang mix packets you use are gluten-free.
How Can I Thicken The Broth Of My Vegan Sinigang?
To thicken the broth of your Vegan Sinigang, you can blend a portion of the cooked vegetables and mix them back into the pot.
Another method is to add a small amount of mashed potato or a cornstarch slurry (cornstarch mixed with water) towards the end of cooking. Bring the soup to a quick boil after adding cornstarch to activate its thickening properties.
Can I Freeze Vegan Sinigang?
Yes, Vegan Sinigang can be frozen for future meals. Cool the soup completely before transferring it to freezer-safe containers.
Leave some space at the top, as the liquid will expand when frozen. Thaw overnight in the refrigerator and reheat gently, adding water if the soup has thickened too much. The flavors can even intensify, making it just as delicious when reheated.
How Do I Adjust The Sourness Of Vegan Sinigang?
The sourness of Vegan Sinigang can be adjusted by varying the amount of souring agent used. Start with a conservative amount of tamarind paste, lemon juice, or other souring agents, then taste and add more as needed.
Everyone’s palate is different, so it’s best to tailor the sourness to your preference. Additionally, the sourness can be balanced with a pinch of sugar if it becomes too overpowering.
