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
- brown sugar
- coconut cream
- chili flakes*
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
- 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
- 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.
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