Vegan Bagoong

Vegan Bagoong with sliced spring onions on top

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



  • 1/8 cup olive oil
  • 1/3 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.
  • 1/2 cup carrots, grated 
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • 2 tablespoon brown sugar 
  • 1/2 cup coconut cream
  • 1 teaspoon chili flakes*
  • Season with salt to taste


  1. Preheat pan over medium heat, then add 1/8 cup olive oil.
  2. saute shitake mushroom until cooked.
  3. Next saute garlic, ginger, and onion until it becomes golden brown.
  4. Add soy bean paste and mix until cooked evenly.
  5. Add grated carrots, mix thoroughly with the bean paste.
  6. Add soy sauce, salt, brown sugar and continue mixing.
  7. Add coconut cream, mix and allow it to simmer until coconut milk turns oily.
  8. Add chilli flakes if you like it spicy.



**black beans(mashed)