In 5 simple steps, make this heartwarming authentic vegan/vegetarian Sinigang! I grew up eating it every day, even in California’s hot summers! This dish broth was made with fish, which I occasionally ate since I wasn’t vegetarian. Some of the notable ingredients are kangkong, taro, and vegetarian fish/salmon.
What is Sinigang?
Most Filipinos love sinigang stew. They cook sinigang on a daily basis. Some like pork belly, beef, fish (mostly Bangus or milkfish), shrimp, or chicken in this stew.
Filipinos love sinigang because it is so comforting to sip a bit of sour soup with all the goodness of the vegetables in it. Different regions in the Philippines have their own way of cooking sinigang and their unique way to make the soup taste sour.
Some use tamarind pulp, batuan, santol, kamias, green mango (a native fruit found in many areas of the Philippines), and calamansi as souring agent. Actually, almost all citrus fruits even lemons can be used in this delicious dish. Filipinos are creative with cooking, especially in the early times when instant sinigang mixes are not yet available.
This vegan Sinigang recipe tastes great without the fish, which I missed. A comfort food that will always be in the Philippines’ top ten most popular dishes!
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
Tips and Procedures:
- 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 its flesh 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.
- If you love to add a little healthy fat to this sinigang dish, pour in some pure coconut milk and it will give your vegetarian sinigang a slightly sweet taste!
How to Make this Vegetarian Sinigang Recipe:
Gather the ingredients for this Vegetarian Sinigang and once the ingredients are all ready, let’s begin!
- taro, cut 1-inch cubes
- daikon radishes or labanos, sliced into 2-inch wedges
- string beans or sitaw, sliced into 3 inches
- eggplants, cut into 2-inch wedges
- batuan fruit or tamarind
- red tomato cut in half
- red onion cut in 4 pieces
- ginger, peeled and cut in halves
- bell pepper, sliced in strips
- green onions, sliced into 1-inch pieces (don’t include the roots)
- vegetarian soy salmon
- kangkong or spinach
- mushroom powder, optional
- salt & pepper to taste
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!
Frequently Asked Questions:
Kangkong, also known as water spinach, is a leafy green vegetable commonly used in Asian cuisines. It resembles spinach but has a milder flavor and is often used in stir-fries and soups. You can find it in Asian grocery stores or well-stocked local markets.
In a nutshell, it gives the sourness of the soup. It’s difficult to find batuan in the states, but tamarind can be found at your local Asian Market. In some specialty stores, I’ve seen tamarind, but it’s a bit more pricy.
You can find it at your local Asian market or Trader Joes.
Most Asian Markets sell them or your local grocery specialty store. I’ve been fortunate enough to find them easily. I live in California. 🙂
More Filipino Dishes and Desserts:
Sinigang – Best & Delicious
- 4 cups of water
- 1 cup taro cut 1-inch cubes
- 2 radishes sliced into 2-inch wedges
- 3 string beans sliced into 3 inches
- 2 eggplants cut into 2-inch wedges
- 3 -4 batuan fruit or tamarind
- 2 medium-size red tomato cut in half
- 1 small red onion cut in 4 pieces
- 1- inch ginger peeled and cut in halves
- 1 large bell pepper sliced in strips
- 3 okras
- 2 pieces green onions sliced into 1-inch pieces (don’t include the roots)
- 4 pieces of vegetarian soy salmon
- 2-3 cups of kangkong or spiniach
- 1 pinch mushroom powder optional
- salt & pepper to taste
- 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.
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