Vegan Dinuguan, Updated and improved recipe
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • ¼ cup cooking oil for fying the tofu, reserve about two tablespoons for the saute later
  • 2 cups cubed firm tofu
  • 4-6 cloves of garlic, peeled, crushed, and minced
  • 1 medium onion, peeled and minced
  • Pinch of salt
  • 2 cups oyster mushrooms, sliced
  • 3-5 long green chili pepper or "siling pang-Sigang" (other green chili peppers can be used). Leave them whole but if you want the stew to be spicy, you can chop them in pieces.
  • 1 can (about 15 ounces) organic black beans, pureed
  • 3-4 tablespoons of mushroom broth powder mixed in 1 cup water, or 1 cup liquid vegetable broth
  • 1 tablespoon vinegar, or more if preferred
  • 1 teaspoon sugar
  • dash of activated black charcoal for food coloring
Instructions
  1. Fry tofu in oil over high heat until the tofu is golden brown on all sides.
  2. Lower the heat and add garlic, onions, and salt. Saute until tender.
  3. Follow with oyster mushrooms and cook until the mushrooms are slightly tender.
  4. Pour the broth and black bean puree. Mix well.
  5. Season with sugar, vinegar, and chili pepper.
  6. Add a dash of charcoal powder until you reach your preferred black look.
  7. Mix well and simmer uncovered for 5-7 minutes.
  8. Adjust seasoning to taste. Add more vinegar if you want it tangier. The vinegar should have mellowed down and the flavors should be savory with a slight sweetness and tang. If you need it to be more savory, add more broth and/or salt.
  9. Turn off the heat and serve hot with steamed rice or with Filipino steamed rice cakes called "puto".
Notes
You can slice or dice the chil pepper to make your Dinuguan spicy.
Get organic black beans if possible. Organic black beans not only will taste better than conventional black beans, but organic will also have better color.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegandinuguan2/