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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Christine C. says
Hello! I’m curious to try this recipe but I just wanna know how long can it stay good to eat? And does it have to be refrigerated? Thank you!
Yes, please refrigerate this vegan bagoong because it has coconut cream which easily goes bad if left at room temperature after some time. Make sure to cool it completely before storing it in an airtight container. If you keep it refrigerated, it can last about 3-4 days.
Thank you for visiting my blog! Are you a fan of Filipino foods?
When you say 1 whole garlic, do you mean a whole bulb of garlic or a clove?
I mean the whole bulb of garlic. Thanks for swinging by! I hope you can try this recipe. Enjoy!