Try this delicious, savory, and homemade Vegan Bagoong!  It’s rich, creamy, and has the authentic kick of flavor and spices!

Tips on How to Make Vegan Bagoong:

• Finely grate the carrots in order to get the creamy paste consistency of the original bagoong alamang.
• Garlic! Never decrease the content of garlic for this Vegan Bagoong. A good bagoong has a lot of garlic.
• You can omit or choose not to use salt after adding in some soy sauce if you are already satisfied by its saltiness.
• Buy Miso paste in Korean or Asian groceries near you. Miso paste is a staple Asian ingredient so you will easily find it in those stores.
• If you don’t have access to fresh coconut milk or cream, use the ones in cans. It tastes great, too!

How to Make Vegan Bagoong:

Listed below are all the ingredients you will need:

• olive oil
• shitake mushroom, diced
• whole garlic, peeled and minced
• ginger, minced
• white onion, minced
• soybean paste (Korean brand samgyupsal) or Miso paste.
• carrots, grated 
• soy sauce
• salt
• brown sugar 
• coconut cream
• chili flakes*
• salt

Preheat pan over medium heat, then add ⅛ cup olive oil and saute shitake mushroom until cooked. Next saute garlic, ginger, and onion until it becomes golden brown:

Add soybean paste and mix until cooked evenly:

Add grated carrots, mix thoroughly with the bean paste:

Add soy sauce, salt, brown sugar and continue mixing:

Add coconut cream, mix and allow it to simmer until coconut milk turns oily:

The Vegan Bagoong will look like this:

Add chili flakes if you like it spicy:

That’s how quick and easy it is to make!

Eat this with steamed rice, or make as a delicious side dish or dip to grilled eggplants, okra, and other vegetables! Yum!

Frequently Asked Questions for Vegan Bagoong:

Q: Should bagoong be refrigerated after cooking?

A: Yes, it should be refrigerated because of the coconut cream. It will easily go bad if left at room temperature after some time.

Q: How do you eat Bagoong?

A: It is best to eat with steamed rice or a dip to sour fruits like unripe mangoes and tamarind.

Q: What is the taste of Bagoong?

A: Bagoong is a sweet and salty side dish with a bit of spiciness, depending on your preference.

Q: Why is bagoong pink?

A: They usually put food coloring to make the bagoong pinkish and more attractive to the eyes. Originally, it has a light, brownish color to it after being fermented.

More vegan recipes to try:

• Tofu Scramble Recipe – Filipino Style
• Vegan Macaroni Soup
• Vegan Filipino Bola Bola
• Vegan Isaw
• Vegan Cansi

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5 from 1 vote

Vegan Bagoong

Enjoy this mushroom and carrot-based Vegan Bagoong with the same sweet and salty taste we all love in an authentic Filipino Bagoong!

Prep Time8 mins

Cook Time10 mins

Servings: 4 -6 servings

Author: Lainey

Ingredients

• ▢ ⅛ cup olive oil
• ▢ ⅓ cup shitake mushroom diced
• ▢ 1 whole garlic peeled and minced
• ▢ 2 tablespoons ginger minced
• ▢ 1 small white onion minced
• ▢ 1 cup soy bean paste Korean brand samgyupsal or Miso paste.
• ▢ ½ cup carrots grated
• ▢ 1 teaspoon soy sauce
• ▢ ½ teaspoon salt
• ▢ 2 tablespoon brown sugar
• ▢ ½ cup coconut cream
• ▢ 1 teaspoon chili flakes*
• ▢ Season with salt to taste

Instructions

• ▢
  Preheat pan over medium heat, then add ⅛ cup olive oil.
• ▢
  saute shitake mushroom until cooked.
• ▢
  Next saute garlic, ginger, and onion until it becomes golden brown.
• ▢
  Add soy bean paste and mix until cooked evenly.
• ▢
  Add grated carrots, mix thoroughly with the bean paste.
• ▢
  Add soy sauce, salt, brown sugar and continue mixing.
• ▢
  Add coconut cream, mix and allow it to simmer until coconut milk turns oily.
• ▢
  Add chilli flakes if you like it spicy.

Notes

*optional

**black beans(mashed)

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