Vegan Lugaw Buffet
 
Prep time
Cook time
Total time
 
Ingredients
  • Rice Lugaw and/or
  • Quinoa Lugaw
  • Traditional Flair:
  • fried tofu (or fresh or both)
  • yuba strips
  • fried tempeh
  • white fungus, soaked in water to reconstitute
  • vegan chicharon (vegan pork rinds)
  • sauteed oyster mushrooms
  • sauteed trumpet mushrooms
  • woodear mushrooms, rinsed
  • seitan chunks, cooked per package directions
  • roasted seaweed
  • green onion
  • roasted garlic (or fried until golden brown)
  • Modern Interpretations:
  • edamame, steamed
  • kale shreds
  • wakame seaweed, rinsed
  • sweet potato, chopped and steamed
  • Condiments:
  • black pepper
  • soy sauce (or tamari)
  • spiced vinegar
  • calamansi
  • hot sauce (like Sriracha)
  • vegan fish sauce (recipe from Miyoko's cookbook)
Instructions
  1. Place each ingredient in a clear or nicely decorated bowls.
  2. Arrange fixings on the serving table to create a buffet spread.
  3. Serve warm especially the lugaw. Use either an electronic slow cooker or a food warmer.
Notes
These ingredients are just suggestions. You could go without some of them and still have a blast. It's really up to you what vegan ingredients you and your guests would enjoy. I am biased and could vouch for all these in my bowl of Filipino rice congee.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-lugaw-buffet/