This Dinuguan recipe is pork-free, savory, and rich in taste and pairs best with steamed rice or white rice puto! It’s is a healthy version of the original recipe, but still packed with the delicious flavors of the authentic Dinuguan.
What is Dinuguan?
The word dinuguan literally means cooked with blood. Sounds scary, right? But Filipinos made the Dinuguan dish in such a hearty and savory dish that the one who eats it for the first time won’t guess there’s blood in it. In fact, many Filipinos love this dish!
Where did the dish originate from?
The Dinuguan originated from the dish in Mexico, which is believed to be shared by the Spaniards during their regime in the Philippines.
Filipinos make Dinuguan by simmering meat, offal, sauteed spices, and clean pork blood. And since Filipinos love spicy foods, they incorporated chili each time they make Dinuguan.
I’ve got a lot of requests to veganize dinuguan, so here it is! Full of flavor, but without all the blood and meat. Enjoy!
Tips on How to Make Vegan Dinuguan:
- If you can’t find the magic meat, you can also find the seitan tofu or any vegetarian meat. It tastes just as delicious.
- To make your vegan Dinuguan extra creamy, you can replace the water with coconut milk. It gives an authentic flavor to the Dinuguan which you will surely love.
- For a more exciting texture of your vegan Dinuguan, you can add in oyster mushrooms right before you take it off from the stove. Oyster mushrooms cook quickly.
- You can find shitake or oyster mushroom in Asian grocery stores near you.
- Feel free to add more chili if you have a high tolerance for spicy foods.
How to Make Vegan Dinuguan:
These are the Vegan Dinuguan ingredients that you will need:
- dried shitake mushrooms
- Soy protein(magic meat) soaked in water and sliced into small cubes
- Canned black beans
- Coconut oil
- White onion
- Firm tofu
- Chili peppers
- Vinegar or calamansi
- Bay leaves
Pre-soak dried shitake mushrooms and soy protein in 3-5 cups of water until soften. Then squeeze out water from mushroom and soy protein then slice it into small cubes.
Pour in a little amount of water (2.5 cups) in the blender and add black beans:
Blend it until it becomes mushy and grayish-black then set aside:
In a pot over medium heat, preheat oil and first saute ginger. After 15 seconds, add garlic, onions and cook until translucent:
Then add soy protein and saute for 3 minutes:
Note: Once you pre-soak the magic meat it will expand, just squeeze the water out then sliced into specified cuts.
Add shitake mushrooms, and continually saute for 5 minutes:
Note: Dried mushroom will expand once soaked in water, after soaking squeeze out the water then sliced into specified cuts.
Next, add tofu and saute for 3 minutes:
Add 1 cup of water in the blender to wash out the remaining black beans and add it to the pot:
Add chili peppers and cover pot for 5 minutes or until it simmers:
Place the lemongrass:
Then add vinegar:
Then add salt:
Followed by pepper:
Mix and cover for a while:
Season according to your taste. Some love Dinuguan that’s not too salty, some also like it sourer. This Vegan Dinuguan is always best served with rice. Yum!
You will also love it with red chilis if you are a spicy food lover 🙂
Frequently Asked Questions for the Vegan Dinuguan Recipe:
Q: How long does Dinuguan last in the fridge?
A: The best would be just a day. You can also freeze it and thaw and warm it up when you are about to serve it.
Q: What is Dinuguan made of?
A: For the pork version of Dinuguan, it is made of meat bits and slices, then added with pork blood to make the soup creamy and give that unique taste to the dish. But for this vegan version, you can eat it guilt-free since it has no meat, just vegan protein meat, and tofu.
Q: What is the English name of Dinuguan?
A: Dinuguan is translated as a dish made from blood, but also known as chocolate pork soup.
Q: What does Dinuguan taste like?
A: For the pork dinuguan, it is savory, rich and a bit spicy. The vegan version which we made here is also rich, savory and a bit spicy but without the unhealthy fat content 🙂
Q: Is Dinuguan healthy?
A: The vegan/vegetarian version surely is! But the pork/meat version should be eaten moderately as it is high in animal fat.
Delicious Authentic Filipino desserts:
- Buko Pandan
- Cassava Cake
- Vegan Filipino Champorado
- Biko – Filipino Sweet Sticky Rice
- Mango Float
- 2 Ingredient Pineapple Ice Cream
- 70 grams dried shitake mushroom slice into small cubes soaked in water
- 40 grams soy protein magic meat soaked in water and sliced into small cubes
- 3-5 cups water
- 450 grams canned baked black beans
- 2.5- 3 cups of water
- 2-3 tablespoons coconut oil
- 1-2 tablespoon ginger minced
- 5 cloves of garlic minced
- 1 small white onion small cubes around 40 grams
- 210 grams firm tofu slice into small cubes
- 3 chilli peppers
- 3 tablespoon vinegar or calamansi
- 1 ½ tablespoon of salt
- 1 teaspoon of pepper
- 1 -2 strands of lemongrass knotted
- 1-2 bay leaves optional
- Pre- soak dried shitake mushrooms and soy protein in 3-5 cups of water until soften. Then squeeze out water from mushroom and soy protein then slice it into small cubes.
- Pour in little amount of water (2.5 cups) in the blender, black beans and blend it until it becomes mushy and grayish black, set aside.
- In a pot over medium heat, preheat oil and first saute ginger. After 15 seconds, add garlic, onions anc cook until translucent.
- Then add soy protein and saute for 3 mins. Note: Once you pre soak the magic meat it will expand, just squeeze the water out then sliced into specified cuts.
- Add shitake mushrooms, and continually saute for 5 minutes Note: Dried mushroom will expand once soaked in water, after soaking squeezed out water then sliced into specified cuts.
- Next add tofu and saute for 3 minutes, then add blended baked black beans in the pot and mix until combine. Add 1 cup of of water in the blender to wash out the remaining black beans and add it to the pot.
- Add chili peppers and cover pot for 5 minutes or until it simmers.
- Add vinegar, salt, pepper, mixed and cover for a while.
- Season to taste.
- Best served with rice
NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!