In 5 simple steps, make this heartwarming authentic Filipino vegan sinigang recipe! Some of the notable ingredients of this dish are kangkong, taro, and vegetarian fish/salmon which makes a healthy vegan soup for family lunch or dinner!
Looking for more comfort soup? Try my Sotanghon at Upo Soup, Sour Cabbage Soup, and Vegan Misua Soup recipe and enjoy!
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What is Sinigang?
Sinigang is a popular Filipino sour soup and a favorite comfort food in the Philippines. Many Filipinos love it because the tamarind broth is very soothing and tasty, especially with all the vegetables in it. People in the Philippines often cook sinigang every day. They might make it with pork belly, beef, fish (usually bangus or milkfish), shrimp, or chicken.
Different Ways to Cook Sinigang
Different regions in the Philippines have their own ways of cooking sinigang and making the soup taste sour. Some use tamarind paste or pulp, batuan, santol, kamias, green mango (a native fruit found in many areas of the Philippines), and calamansi as souring agents.
Almost all citrus fruits, even lemons, can be used in this delicious dish. Filipinos are creative with cooking, especially in the early times before instant sinigang mixes were available.
Health Benefits of Taro
- Rich in dietary fiber for digestive health
- High in potassium, great for heart health
- Provides essential vitamins like A and C
- Contains antioxidants for overall well-being
- Supports healthy skin with vitamin E
Variations
- If you love to add a little healthy fat to this sinigang dish, pour in some pure coconut milk and it will give your vegan sinigang a slightly sweet taste!
- You may add some seaweeds such as nori or wakame for a hint of oceanic taste like in traditional fish sinigang.
- Try adding herbs like lemongrass or basil for an aromatic boost to this dish.
Substitutions
- Tangy Flavor: Mix lime or lemon juice with a little of vinegar if batuan fruit or tamarind is unavailable.
- Broth: Replace the water with a rich vegetable broth to add depth of flavor to the soup.
- Protein: Substitute vegetarian soy salmon with tempeh, tofu, seitan, or chickpeas for a variety of textures and protein.
- Vegetables: Use kale, zucchini, or bok choy instead of the typical sinigang vegetables to provide a unique and fresh twist.
Ingredients
- water
- taro
- daikon radishes or labanos
- string beans or sitaw
- eggplants
- batuan fruit or tamarind
- red tomato
- red onion
- ginger
- bell pepper
- okras
- green onions
- vegetarian soy salmon
- kangkong or spinach
- mushroom powder, optional
- salt & pepper to taste
Instructions
Gather the ingredients for this vegan sinigang recipe and once the ingredients are all ready, let's begin!
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 black 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 and eaten with rice (especially in the Philippines wherein every meal, there has to be rice):
There you have it! A very nutritious and vegetarian version of the authentic Filipino dish, Sinigang!
Top Tips
- To test the doneness of the taro, poke the taro with a fork and if it's tender- it's ready.
- Always slice and prepare your vegetables ahead so that your cooking time would be stress-free.
- Slicing ahead the eggplant would make its flesh turn brown in color. To avoid that, soak the eggplant slices in water after slicing and just take it out when you are ready to cook it.
- Do not overcook the vegetables, especially the soft ones like the kangkong. When you see that the vegetable is at its darkest or brightest color, that means it is perfectly cooked.
FAQ
More Filipino Recipes
Happy cooking!
Vegan Sinigang Recipe
Ingredients
- 4 cups water
- 1 cup taro cut into 1-inch cubes
- 2 radishes sliced into 2-inch wedges
- 3 string beans sliced into 3-inch pieces
- 2 eggplants cut into 2-inch wedges
- 3-4 batuan fruit or tamarind
- 2 medium-sized red tomatoes cut in half
- 1 small red onion cut into 4 pieces
- 1 large bell pepper sliced into strips
- 1- inch piece of ginger peeled and cut in half
- 3 okras
- 4 pieces vegetarian soy salmon
- Salt & pepper to taste
- 1 pinch mushroom powder optional
- 2-3 cups kangkong or spinach
- 2 green onions sliced into 1-inch pieces (roots removed)
Instructions
Start with the Base:
- Boil 4 cups of water in a large pot over medium heat.
- Add the taro cubes and cook for 8-10 minutes until softened.
Layer the Vegetables:
- Add the radish wedges and continue boiling for 2 more minutes.
- Add the string beans and eggplant wedges. Lower the heat, cover the pot, and let it simmer for 2 minutes.
Enhance the Flavor:
- Add the batuan or tamarind, tomatoes, onion pieces, bell pepper strips, and ginger. Cover and simmer for another 2 minutes.
Finish with Protein and Greens:
- Add the okra and vegetarian soy salmon. Adjust the seasoning with salt, pepper, and mushroom powder (if using). Cover and cook for 3 minutes.
- Stir in the kangkong or spinach and green onions. Let the greens wilt slightly.
Serve:
- Serve hot and enjoy your flavorful vegetable stew!
I grew up eating this vegetarian sinigang every day, even in California's hot summers! This dish broth was made with fish, which I occasionally ate since I wasn't vegetarian. Sinigang is definitely a must-try Filipino dish!
Mary S. says
Trader Joe's doesn't have pure mushroom powder, never have, hard to find, and the mushroom flavor powder they've got currently has a lot of other ingredients and a lot of added salt. Why not just suggest people find something easy like dried or fresh shiitakes. Every mushroom, even buttons and criminis, both easily available,, add umami. I've been vegetarian for 51 years and I've never heard of soy salmon, and I do shop at the local Asian and Indian markets regularly and have seen all the vegan "fish and meats" they sell. Some are actually pretty good, but they've all got additives and are expensive. Why not just suggest chick'n seitan, or firm/suoerfirm tofu, or readymade baked tofu? No one is going to find soy salmon unless they live in a place like San Francisco or NYC, somewhere huge. You can use any kind of vegan protein, or even none at all. With tomatoes and mushrooms, you've got plenty of umami, because each provides one of the two amino acids that create umami. I'd also suggest adding Better Than Buillion Sodium-Reduced Vegetable Broth paste, which keeps forever in the fridge and adds a lot of flavor to soups and stews. Don't go through the trouble of making homemade stew and then just toss in a chemical powder package or a salty broth cube! Lastly, add some soy or sodium-reduced tamari sauce, for even more umami, rather than the fish sauce which non-vegetarians add. And the flavor profile of Filipino stews often includes heat, so I add part of a sliced little hot red pepper, or some dried red bird peppers which are always easy to find at Asian and Indian grocery stores, and I always have them on hand. And I also like to add about half a daikon rather than red radishes, it adds texture and tends to soak up the broth flavor. And you can consider adding nutritional (torula) yeast for more umami flavor and body, too. It's a staple in my kitchen, just delicious, and your guests won't know how you created something so delicious and memorable. Everyone thinks "authentic" is what they ate with their families, but this recipe usually includes ginger, soy or fish sauce, sour elements like tamarind or lemon, and some source of heat. Green beans and some types of cabbage seem common, too, but I use Japanese eggplants because they're firmer with less seeds, and the skin is edible and thin, they add purple to the dish.
Lainey says
Hello, Mary! It's inspiring to know that you've been on a vegetarian diet for five decades already. I appreciate you dropping by and sharing some suggestions.
I usually encourage the readers to just feel free to make some tweaks and cook the recipes that I share according to their taste preferences. Your tips would surely help. Thank you so much, and keep sharing!
Mae says
Amazingly healthy. Thank you for this recipe, Lainey! 🙂
Lainey says
You're welcome, Mae. I appreciate you dropping by. Thank you! 🙂
Liz L says
love this recipe! I usually don't add eggplants because I don't like them, but still love the soup!