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vegan dinuguan in a pot
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Vegan Dinuguan

This recipe is a creative way to cook authentic Dinuguan the pork-free way that is so quick and delicious!
Prep Time25 mins
Cook Time25 mins
Cuisine: Filipino
Keyword: Vegan Dinuguan
Servings: 4 -5 people
Author: Lainey

Ingredients

  • 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

Instructions

  • 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
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