Go Back
–+ servings
Vegan Bagoong in a white bowl
5 from 5 votes
Print Pin Recipe

Best Vegan Bagoong

Enjoy this mushroom and carrot-based Vegan Bagoong with the same sweet and salty taste we all love in an authentic Filipino Bagoong!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Filipino
Servings: 4 servings
Calories: 366kcal
Author: Lainey

Ingredients

  • ⅕ cup olive oil
  • ⅓ cup shitake mushroom diced
  • 1 whole garlic minced
  • 2 tablespoons ginger minced
  • ¼ cup 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*
  • pinch salt

Instructions

  • Preheat pan over medium heat, then add oil.
  • Saute shitake mushroom until cooked, about 2 minutes.
  • 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 chili flakes if you like it spicy and season with salt if needed.

Notes

*optional
Serving: 1gCalories: 366kcalCarbohydrates: 38gProtein: 8gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1938mgPotassium: 285mgFiber: 5gSugar: 20gVitamin A: 2822IUVitamin C: 6mgCalcium: 24mgIron: 2mg
QR Code
Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!