This recipe is a creative way to cook authentic Dinuguan the pork-free way that is so quick and delicious!
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes
Yield:4-5 people 1x
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.