Vegan Cansi is a classic Ilonggo soup that is savory, sour, and bursting with the flavors of young jackfruit and spices.
200 grams dried soy beans Note: Soak in water overnight to be cooked easily.
3 ½ cups water
300 grams of young jackfruit, sliced as wedges
1 small red onion, chopped in quarters
2 small red tomatoes, sliced in halves
1 ginger, mashed & sliced
5 pcs Batwan or 1 teaspoon tamarind powder
1 lemongrass, knotted and tied*
2 star anise
1 tablespoon, annatto powder
200 grams of tofu, cut into medium cubes
10 pcs magic soy protein meat (soaked to soften and drain)*
1 tablespoon of salt
½ teaspoon pepper
3 pcs chili peppers
1 tablespoon sesame oil
In a pot over medium heat, add 1 ½ cups of water, soy beans and cover the pot and cook until beans are soft, about 10 minutes. Note: Some of the water will evaporate and be absorbed by the beans so you may need to add 2 cups of water again and allow it to boil.
Next, add young jackfruit and cover pot with lid until it softens, about 10 minutes.
Then add onions, tomato, ginger and batwan or tamarind, star anise, lemongrass, mix and cover until it boils.
Once it’s boiling, add annatto powder, tofu, vegetarian meat, salt, pepper, and chili peppers mix until combined, then cover for a minute or two.
Add sesame oil to attain the fatty meat usually seen in boiling meat.