Vegan Cansi is a classic Ilonggo soup that is savory, sour, and bursting with the flavors of young jackfruit and spices.
200gramsdried soy beans Note: Soak in water overnight to be cooked easily.
300gramsof young jackfruitsliced as wedges
1small red onionchopped in quarters
2small red tomatoessliced in halves
1gingermashed & sliced
5pcs Batwan or 1 teaspoon tamarind powder
1lemongrassknotted and tied*
200gramsof tofucut into medium cubes
10pcs magic soy protein meatsoaked to soften and drain*
3pcs chili peppers
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.