Astig Vegan: Purveyor of Vegan Filipino Food Recipes to prove that Filipino Food can be vegan, healthy, AND delicious all the same time without losing its soul. AstigVegan recipes are developed by Richgail Enriquez. For questions or inquiries, feel free to email firstname.lastname@example.org
If you love Filipino Food, then Dinuguan needs no explanation or justification on why it’s soo good despite its appearance. But if you’re not familiar with Filipino Food, then chances are you might get grossed out by its original black color.
Basically, Dinuguan is a pork blood stew consisting of pig parts that taste surprisingly delectable and delicious. I’ve recently learned that Dinuguan came from a Spanish influence, an adaptation of their blood stews and meat-heavy dishes (Spain colonized the Philippines and left a heavy mark in Filipino (food) culture). So I guess it’s technically false that the use of blood stews originated in the Philippines. In any case, any non-vegan Filipino who grew up in the Philippines would know, Dinuguan tastes amazing.
The problem is, not only Dinuguan defines the absolute opposite of cruelty-free, it’s also highly unhealthy. With all the fats, cholesterol, and sugar, Dinuguan is one expensive dish (because of trips to the hospital later in life). So, to put a creative spin to a Filipino favorite, I’m veganizing it and making it healthier-without all the bad stuff! It’s “Filipino mom-approved” so I’m proud to say it’ll produce the same taste and flavor.
WHAT YOU’LL NEED:
HOW TO MAKE IT:
Feel free to cook the tofu and gluten cake before you start or while you’re simultaneously sauteing the oyster mushrooms and spices. You may also adjust the seasoning towards the end to achieve the perfect balance of sour-sweet-savory with the rich, creamy taste of the sauce. My uncle, who makes the perfect pot of Dinuguan, makes his recipe a little on the sweet side so I’d like to add more sugar towards the final simmer.
By the way, shout out to my friend TJ who suggested to incorporate cocoa! And of course, a special thank you to my mom who meticulously critiqued my dish and offered priceless advice veganizing Dinuguan- which I’m now sharing with you. Enjoy!