Recipes

VIRTUAL VEGAN POTLUCK: VEGAN SISIG

Welcome to our Virtual Vegan Potluck! I’m excited to have you here, welcome to my blog! Make yourselves comfortable.

Staying true to my blog’s concept, I serve you a Vegan Filipino dish called Vegan Sisig.

Sisig is a Filipino pork dish usually served sizzling. But if you don’t have a sizzling hot plate like in my case, serving it right after cooking would be just fine ;)

I played with texture by frying the oyster mushroom and tofu until crispy while the other mushrooms like portabello and white button were marinated and sauteed nice and tender. By the way, feel free to go with the traditional uniform mince cut. I varied the shape and form a bit to play up the dish even further.

 

RECIPE FOR MUSHROOM AND TOFU SISIG:
Serves 6-8

WHAT YOU NEED:
  • 1 pack of oyster mushrooms, chopped
  • 2-3 pcs portabello mushrooms, chopped or minced
  • 1 pack white button mushrooms, chopped or minced
  • 1 pack firm tofu, chopped or minced
  • 1 stick vegan butter (I used Earth Balance) or coconut oil
  • 4-6 pcs of fresh ginger, julienned sticks
  • vegan mayo or vegan aioli as topping or sauce on the side (optional)
  • basil chiffonade for garnish (optional)
For the marinate:
  • 1/2 cup soy sauce or tamari
  • 1 white onion, finely minced
  • 4 tbsp. turbinado sugar
  • 1/2 tbsp freshly grounded black pepper
  • pinch of salt
  • 1 lemon or 6 pcs calamansi
  • 2 small habanero peppers or 2-3 Thai Chili, minced, for mild kick (add more if you want it extra spicy)

HOW TO MAKE IT:

  1. Fry the tofu until crispy, set aside.
  2. Fry the oyster mushrooms until crispy, set aside.
  3. In a bowl, mix the soy sauce, lemon, sugar, salt, black pepper, habanero pepper, and mushrooms. Mix well and marinate for about 10-15 minutes-no longer than that or else it will turn too salty.
  4. Heat a large pan over medium heat. Melt the butter.
  5. Add the ginger and saute for another 3-5 minutes.
  6. Pour in the marinated mushrooms and stir well. Adjust the seasoning to taste.
  7. Simmer for about 8-10 minutes or until the mushrooms are tender. The sauce should thicken a bit. But if still have a lot of sauce left, pour out half to a bowl. Simmer until boiling. Turn off the heat.
  8. Add the crispy tofu and oyster mushroom to the mix. Combine well.
  9. Drizzle a bit of vegan mayo or vegan aioli on top, or garnish with basil chiffonade.
  10. Enjoy by itself or with steamed rice.

TIP: To keep the tofu and oyster mushrooms crispy while you’re cooking the rest of the ingredients: after frying the tofu and oyster mushrooms, put them on a paper towel and sprinkle salt over them.

Thanks for dropping by. I hope you enjoyed learning about Vegan Sisig. I hope to see you again. In the meantime, feel free to explore the many other delicious vegan dishes in our potluck:

 

P.S. A big THANKS to our organizers: Ann @ AnUnrefinedVegan and Lidia @ VeganBloggersUnite. Also a shoutout to our potluck sponsors:

Vegan Cuts

Herbivore Clothing Company

Rico Brand

Frida Bistro

Chef AJ

Frisch Compassionate Eatery

JL Goes Vegan

A Silent Cure in My Own Back Yard, by Kate MurrayΒ 

The Vegan Slow Cooker, by Kathy Hester

Chef Ramses Bravo

Pomona’s Universal Pectin

30 thoughts on “VIRTUAL VEGAN POTLUCK: VEGAN SISIG

  1. Veganizing traditional recipes is just the BEST! I don’t know what a meatful sisig is like but I am so into the flavors, colors and textures you have chosen for your recipe. I can’t wait to taste it!

  2. LOVE this! Looks exactly like the Asian dishes I order out and can never figure out how to recreate at home. I especially love that you were able to “veganize” a pork dish!

  3. Pingback: Recipe: Cashew Rice Loaf & Red Pepper Cheese Sauce, Virtual Vegan Potluck Edition | in pursuit of more

  4. Mmm!!! This was really delicious. My husband’s not a big fan of tofu so I marinated that as well to mask it, which worked great. I served it on a bed of coconut infused quinoi and it made a hell of a hearty meal. You definitely need some rice or grain to serve it on or else siphon some of the liquid as it does have a rather strong flavour.
    Thanks so much for the recipe.

    • Great! Thanks for trying out the recipe and for the tips. I’d cook it again this time with coconut infused quinoa. Yum!

  5. I love that your dishes have so many mushrooms in them! I really need to make this. Or maybe you could just hop on over to Atlanta and visit :-) You can cook me up all these yummy Filipino dishes and we’ll whip up something Thai.

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