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Vegan Filipino Food

Vegan Filipino: Dinuguan Recipe

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********* THIS IS AN OLD RECIPE. AN UPDATED VERSION HAS BEEN POSTED, PLEASE GO TO THIS LINK: UPDATED VEGAN DINUGUAN*********

 

If you love Filipino Food, then Dinuguan needs no explanation or justification on why it’s soo good despite its appearance. But if you’re not familiar with Filipino Food, then chances are you might get grossed out by its original black color.

Basically, Dinuguan is a pork blood stew consisting of pig parts that taste surprisingly delectable and delicious.

I’ve recently learned that Dinuguan came from a Spanish influence, an adaptation of their blood stews and meat-heavy dishes (Spain colonized the Philippines and left a heavy mark in Filipino (food) culture). So I guess it’s technically false that the use of blood stews originated in the Philippines. In any case, any non-vegan Filipino who grew up in the Philippines would know, Dinuguan tastes amazing.

The problem is, not only Dinuguan defines the absolute opposite of cruelty-free, it’s also highly unhealthy. With all the fats, cholesterol, and sugar, Dinuguan is one expensive dish because it’ll create so much health problems you’d have to worry about medical bills.

So, to put a creative spin to a Filipino favorite, I’m veganizing it and making it healthier-without all the bad stuff! It’s “Filipino mom-approved” so I’m proud to say it’ll produce the same taste and flavor.

 

*********THIS IS AN OLD RECIPE. AN UPDATED VERSION HAS BEEN POSTED, PLEASE GO TO THIS LINK: UPDATED VEGAN DINUGUAN*********

 

dinuguan-1

*********THIS IS AN OLD RECIPE. AN UPDATED VERSION HAS BEEN POSTED, PLEASE GO TO THIS LINK: UPDATED VEGAN DINUGUAN*********

Vegan Filipino: Dinuguan Recipe
 
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Ingredients
  • 1 15 ounces black beans (either soaked overnight and cooked to soften, or the ready canned ones)
  • 1 cup water
  • 2 cups chopped extra firm tofu
  • 1 cup or 8 ounces gluten cake, chopped into cubes (or seitan is okay too)
  • 2 tablespoons cooking oil
  • 4-6 garlic cloves, peeled, crushed, and minced
  • 1 medium onion, chopped
  • 1 cup or 8 ounces oyster mushroom (about 12-15 pieces), chopped
  • 2-3 whole finger chili pepper (serrano is okay)
  • pinch of salt
  • pinch of ground black pepper
  • ¼ - ½ cup white vinegar (I prefer the Datu Puti brand)
  • 1 vegetable bullion or ¾ cup vegetable broth, or more if needed
  • 1½ tablespoons sugar (organic if possible) (organic brown sugar or turbinado sugar is good too)
  • 2 tablespoons vegan butter (olive oil or melted refined coconut oil is good too)
Instructions
  1. Using a high-performance blender, puree the black beans with water. Set aside. Alternatively, you could put the black beans into a boil then use the black broth only.
  2. Over medium heat, fry tofu.
  3. Using the same pan you fried the tofu on, fry the gluten cake for 3-5 minutes. Sprinkle some sugar and salt to the gluten cake. Fry for another 30 seconds.
  4. In a medium size pot, saute garlic and onion with oil until fragrant.
  5. Add chopped mushrooms and chili pepper. Season with salt, pepper, vinegar, and sugar. Cook for about 5 minutes.
  6. Add fried tofu and wheat gluten cake to the mixture.
  7. Pour black beans. Mix well.
  8. Mix in vegan butter or oil and vegetable broth. Simmer for another 5 minutes.
  9. Adjust seasoning to taste.
  10. Simmer over low heat for another 5 minutes without stirring. Turn off heat.
  11. Serve with rice or rice cake on the side.
Notes
Feel free to cook the tofu and gluten cake before you start or while you're simultaneously sautéing the oyster mushrooms and spices.

If you want this to be gluten-free, simply skip the gluten cake.

It's best to use finger chilis so seek them first. I got mine at the farmers market. If you couldn't find them anywhere, serrano peppers would be second choice. Don't skip adding chili pepper even if you don't like spicy food. Just do not puncture or cut it open so you could get the essence of the pepper (a traditional flavor of Dinuguan) without any spiciness. If you do like spicy food, feel free to cut the pepper open, even mash it.

You may adjust the seasoning toward the end to achieve the perfect balance of savory with subtle sweetness and tang with the rich, creamy texture of the sauce.

*********THIS IS AN OLD RECIPE. AN UPDATED VERSION HAS BEEN POSTED, PLEASE GO TO THIS LINK: UPDATED VEGAN DINUGUAN*********

 

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Comments

    • Richgail Enriquez says

      Oh wow! Thanks hehe, just having fun with it 😉 Yes please do try and leme know how it goes.

  2. luminousvegans says

    The original version sounds just plain nasty but your version looks and sounds delicious! I am always amazed at how you find ways to veganize dishes that seem impossible to veganize.

    • Richgail Enriquez says

      Thanks. The original sounds and looks nasty but (unfortunately) tastes great. Good thing I was able to find a way to veganize it, no more missing meat-based Filipino Food 🙂

    • Richgail Enriquez says

      Thanks TJ! A hint of chocolate was enough I realize, I’ll try dark cocoa powder next time.

  7. jacqfruit says

    OMG I just stumbled across your blog and I am in AWE!!!! Then I find this blog post on a vegan dinuguan dish and I a, soooooo curious to try it out!! Thanks for posting!!! You’re a genius!! 😀

    • Richgail Enriquez says

      Yay! I’m glad you found this blog too. Leme know how the dinuguan goes. It won’t be pitch black but it’ll be pretty darn close. Enjoy!

  9. M says

    Just made this for dinner. My meat eater husband approves! I just added wood ear mushrooms to have that “innard” feel to the vegan dish! Thanks for sharing this amazing dish! I’m making your version of bopis next time. 😉 You made my hubby and I co-exist! LOL

    • Richgail Enriquez says

      I’m glad you’ve tried the recipe and liked it! Please feel free to try the other recipes as well. Enjoy! Happy Eating!

  10. Jimmie says

    I’m gonna make this for dinner tonight, but I have a question: Why do you put the serrano peppers in whole? Are you supposed to pull them out, like bay leaves?

    • Richgail Enriquez says

      Cool. Can’t wait to hear how it goes. Yes, the pepper is just there to be pulled out later, unless you want it really spicy then go ahead and mash in the soup. Also, the dark chocolate is just there for enhanced flavor so don’t put alot. HOpe that helps!

  11. Darlene says

    you know i never really liked the look of (real) Dinuguan (although my parents claimed I liked it as a kid). I dunno, just the thought of it being made from poor farm piggie blood…*shudder*

    Looking at your recipe makes me want to try this instead.

    • Richgail Enriquez says

      Hi Darlene. Thanks for dropping by. I think most Filipino kids don’t find food “dinuguan” -or “balot” for that matter, appetizing, and yet we’re socially conditioned that there’s something wrong with us if we don’t. So growing up, we tend to learn and endear ourselves to these dishes because they are part of our “tradition”. Unfortunately it’s not that hard to learn to like them because they taste good. I am relieved though that I could veganize some Filipino dishes so I could get the best of both worlds: tradition and cruelty-free that taste good. Let me know how your “Dinugan” goes! Would love to hear about it!

  12. Jimmie says

    And when you’re done with dinner, you have the rest of the chocolate bar for dessert?! Ang galing mo!

    • Richgail Enriquez says

      Ha I actually never thought of it that way but it makes perfect sense. Why not diba? haha

  13. N says

    Thanks for the recipe. Despite not using garlic ( the last cloves we had was inadvertently thrown away), my stew was a success! In the past, I never bothered to veganize Filipino dishes coz I thought they would never taste the same. However, I was excited to give your recipe a go and the stew turned out awesome. Many thanks.

  14. Paning Dalan says

    thanks for this recipe, i never thought you can veganize this but you did. amazing, can’t wait to try this this weekend. please do vegan lechon paksiw? 😀 hahaha. thanks agian! 🙂

  15. Margaret says

    YES. Thank you for existing! I grew up eating so much filipino food and dinuguan was always my favorite but since becoming vegan, I pretty much have not been able to eat a lot of the dishes from when I was growing up that I miss a lot, so your blog is like a godsend. Keep up the great work and creativity!

  16. Jean says

    I added liquid smoke (hickory) and soy sauce with only a little sugar ’cause my family makes theirs more savory (and I like that smoky taste). I also used more tofu in place of the gluten. It came out awesome. 10/10. I recommend this recipe. It’s healthy and super yummy.

  17. Michelle Mista says

    This has me REALLY interested. My husband and I are trying to incorporate more vegetarian/vegan cooking into our diet. I grew up eating Filipino food and dinuguan was one of my favorites. I never thought Filipino food *could* be veganized so this is an incredible surprise!

    • RG of AstigVegan says

      Hi Michelle! Yes, vegan Filipino food is possible – and delicious! If you’re able to replicate the flavor and texture from plant sources, then you could veganize the dish without losing its “soul”. Let me know how it goes! Would love to hear from you. Perhaps I’ll do a Dinuguan video one of these days. Thanks for reaching out!

    • RG of AstigVegan says

      Hi! You could buy them at Asian grocery stores. Or you could use frozen tofu. Just freeze the tofu then thaw and it’s ready to use. It will have a chewy texture similar to pork. Hope that helps!

  20. Michelle Miyazato says

    So I just finished making this and my sister loved it but it was a bit sweet for my tastes. If I wanted it more savory do I just add more salt? Switch from semi-sweet to 80% cacao or more? More onion?

    • RG of AstigVegan says

      Hi! Glad your sister enjoyed it. To make it more savory, add more vegetable broth, use 80% cacao, and only sprinkle some sugar instead of a tablespoon and a half. You can definitely blend the beans by themselves if your blender can do it. The black beans are only there for texture so you’re more than welcome to make it as thick or thin as you want. Hope that helps!

  21. Valerie says

    I have never heard of gluten cake, but am familiar with seitan. I tried googling it, but nothing came up. Would I find it in an Asian grocery store?

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