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Vegan Bagoong with sliced spring onions on top
5 from 2 votes
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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 Time8 minutes
Cook Time10 minutes
Servings: 4 -6 servings
Author: Lainey

Ingredients

  • cup olive oil
  • cup shitake mushroom diced
  • 1 whole garlic peeled and minced
  • 2 tablespoons ginger minced
  • 1 small 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*
  • Season with salt to taste

Instructions

  • Preheat pan over medium heat, then add ⅛ cup olive oil.
  • saute shitake mushroom until cooked.
  • 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 chilli flakes if you like it spicy.

Notes

*optional
**black beans(mashed)
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