Every week, I’m exploring vegan finds at the Asian grocery store. Depending on what I’m looking for, I would go to the one that has the best value (luckily I have three to four choices in my neighborhood). If I’m not home, chances are you’ll find me at an Asian grocery store with a tote bag on one hand and a cart on the other.
My vegan finds are a combination of ingredients that are used in traditional recipes as well as ingredients that are unique, used in veganizing beef, chicken, pork, etc. Filipino cuisine could be very meat-heavy so these ingredients are crucial in veganizing Filipino food while keeping its essence. These are my “secret” weapons that I would like to share with you for your own cooking arsenal.
I’d like to share my vegan finds to empower you as well as to address the questions I’m often asked online and personally. Not so long ago, my aunt asked me to join and guide her with her grocery shopping. She’s leaning toward a plant-based diet so I was more than happy to help. At another time, my friend asked me to join her at the Asian store to do the same thing. We had fun demystifying our vegan finds. Followers online have been asking me too. Unfortunately I cannot take everyone to the Asian grocery store so I’ve created a list below as your reference. I encourage you to take the trip, refer to my list, try the products, and most importantly, have fun exploring them!
Vegan Finds at the Asian Grocery Store
Oyster Mushroom
Mushrooms are my best friend when veganizing pork, squid, and other meaty Filipino dishes. I use oyster mushroom in veganizing Sisig, Isaw, and Filipino Escargot. Oyster mushroom could also be found at some conventional supermarkets but it’s usually more affordable at Asian grocery stores.
SECTION TO FIND: Produce section. As much as possible look for dry and firm oyster mushrooms and avoid slimy, wet ones.
HOW TO PREPARE: Cut the tough bottom part and slice mushroom into desired shapes. Cook immediately after preparing.
HOW TO STORE: In the fridge in a paper bag or in a plastic bag with holes (just tear a couple of section). Oyster mushroom usually keeps in the fridge for 2-3 days.
USED IN VEGAN FILIPINO DISHES LIKE:
King Trumpet Mushroom
King tumpet mushrooms have firm chewy stalks and caps that don’t shrink during cooking like other mushrooms do. King trumpet mushrooms go great in dishes like Sisig, Calamari, Adobong “Pusit“, and other dishes that call for squid and scallops. They’re fairly inexpensive and definitely cheaper than meat.
SECTION TO FIND: Produce section. Look for dry and firm ones, without any bruises.
HOW TO PREPARE: Unlike other mushrooms, the stalks of king trumpet mushrooms are edible. Slice mushroom into desired shapes. Cook immediately after preparing.
HOW TO STORE: In the fridge in a paper bag or in a plastic bag with holes (just tear a couple of section). King trumpet mushroom usually keeps in the fridge for 2-3 days.
USED IN VEGAN FILIPINO DISHES LIKE:
Beech Mushroom
Beech mushrooms are a new discovery for me. They’re like tiny little mushrooms bundled as one. They cook instantly with great ease. So far I’ve used them in veganizing Sisig but I’m sure they’re also good in stir-fries, soups, and stews. I mainly use them for texture and don’t taste any difference between brown and white beech mushrooms.
SECTION TO FIND: Produce section. Look for dry and firm ones.
HOW TO PREPARE: Slice the bottom stalk and discard. Cut the mushroom any shape you prefer!
HOW TO STORE: In the fridge in a paper bag or in a plastic bag with holes (just tear a couple of section). Beech mushroom usually keeps in the fridge for 2-3 days.
USED IN VEGAN FILIPINO DISHES LIKE:
- Sisig
- Soups
- Stews
- Stir-fries
Enoki Mushroom
Unlike the mushrooms I’ve mentioned above, enoki mushrooms are usually cheaper than conventional white button mushrooms. In my neighborhood, they’re only 0.79 cents each! You could cook enoki mushrooms with sesame oil, garlic, and salt, and you’ll have something simple, meaty, hearty, and delicious! This goes to show that you could be vegan and on a budget. Aside from simple stir-fries, you could also put enoki mushrooms in soups. I like it in my Asian Greens Soup.
SECTION TO FIND: Produce section. Look for dry, firm mushrooms. Avoid discolored and/or slimy ones.
HOW TO PREPARE: Cut off bottom part holding the mushrooms. Enoki mushrooms become juicy and tender when cooked so no need to slice or cut smaller. Cook immediately after preparing.
HOW TO STORE: In the fridge in a paper bag or in a plastic bag with holes (just tear a couple of section).
USED IN VEGAN FILIPINO DISHES LIKE:
- Astig Vegan Asian Greens Soup
- Soups
- Salads
- Grilled Recipes
Dried Shiitake Mushrooms
Shiitake mushrooms are known for their deep umami flavor. Unlike fresh shiitake mushrooms, dried ones have longer shelf life which makes them more economical. I love to use dried shiitake mushrooms in my vegan Filipino Mung Bean stew or Munggo Guisado or in Patola Soup with Tempeh. You could also pulverize dried shiitake mushrooms using a blender, spice grinder, or food processor to make mushroom powder seasoning.
SECTION TO FIND: Dried goods section
HOW TO PREPARE: Soak dried mushrooms in boiling hot water for 15-20 minutes. Use broth in soups, stews, and sauces. Cut reconstituted mushrooms to desired shape and size. You could also use dried shiitake mushrooms as a seasoning by processing them into powder form using a food processor, spice grinder or high-speed blender. I usually mix the mushroom powder with a bit of sea salt and tad of organic sugar. Use mushroom seasoning in any recipes that need umami flavor like Lugaw porridge, Kare kare, and Tinola.
HOW TO STORE: I prefer to transfer dried shiitake mushrooms into jars for easy use. Keep in the pantry or in a cool dry place. Dried shiitake mushrooms usually last me several months.
USED IN VEGAN FILIPINO DISHES LIKE:
- Mung Bean Stew
- Patola Soup
- Soups
- Stews
Dried Yellow Fungus/Tremella
It may not look like a typical mushroom, but it’s a type of mushroom. Dried yellow or white fungus or tremella is great in veganizing tripe or for anything that calls for chewy, gelatinous texture. I came up with the idea of using dried yellow fungus in my cooking after dining at a vegan Vietnamese restaurant where they serve vegan pho soup with this type of mushroom. I thought, why not use it in Filipino cuisine too? Since then, I’ve been using dried yellow fungus in my vegan Kare-kare stew, Lugaw porridge, and even chicharon vegan pork rinds. I use dried yellow fungus for its texture. It’s fairly bland as is which makes it versatile in vegan cooking. Aside from its versatility, dried yellow fungus is also way healthier than tripe. In fact, dried yellow fungus is considered a chinese medicinal herb.
SECTION TO FIND: Dried goods section (usually next to the dried shiitake mushrooms)
HOW TO PREPARE: Unlike most mushrooms, tremella mushrooms don’t shrink when cooked. In fact when reconstituted in hot water, they expand 2-3 times its size. Soak in hot water for 15 minutes. Wash off any dirt and remove the bottom, tough stalk. You could slice into bite sizes for easier eating.
HOW TO STORE: Keep dried tremella mushrooms in a cool dry place. Depending where you live, you might place them in the fridge or freezer. If you live in a cooler climate, store them in the pantry. They usually last me several months.
USED IN VEGAN FILIPINO DISHES LIKE:
- Vegan Kare kare
- Lugaw Porridge
- Vegan Chicharon
- Chop Suey
Extra Firm Tofu
Surprise surprise, tofu gets on my list. But not just any tofu. I prefer extra firm tofu and as much as possible from non-gmo soybeans. Ideally, I get the brand Hodo Soy, the best tofu I’ve ever tasted. I could eat it straight from the package! Unfortunately, Hodo Soy is not available at Asian grocery stores, at least not yet, so the next best brand for me is Azumaya. Tofu normally gets a bad reputation for being bland and boring but it just really depends on the brand of the tofu. Feel free to explore and do some comparison shopping. You could also make your own using this recipe. Tofu acts like a great sponge to sauces, marinades, and seasoning so never underestimate it!
SECTION TO FIND: Refrigerated section, usually by the produce or by the refrigerated noodles section
HOW TO PREPARE: When frying tofu, cut thinly and dry as much as possible by patting with a paper towel or clean cloth. Fry over high heat and don’t over crowd the pan.
HOW TO STORE: Keep refrigerated. When storing leftover uncooked tofu, soak in water and refrigerate. Change water regularly to keep tofu fresh.
USED IN VEGAN FILIPINO DISHES LIKE:
- Mung Bean Stew
- Vegan Longganisa
- Pancit Palabok
- Pinangat
- Scrambled “Egg”
- Sarciado
- Vegan Sisig
- Lumpiang Sariwa
- Menudo
- Dinuguan
TEMPEH
I have a confession to make. You see the tempeh pictured here but you won’t see it in the video below. Why? Because I ate it before I was able to do the shoot! I got hungry and completely forgot that I needed the tempeh for the shoot. Oops! I cooked it and it was g.o.o.d. Unlike tofu, tempeh is less processed. It’s a soybean cake with origins rooting from Indonesia. Interestingly, it never got popular in the Philippines (although it’s slowly becoming to). Tempeh has a mild nutty flavor. I usually steam it first to release any bitterness (not that it’s super bitter anyway). Personally, it’s an acquired taste. I didn’t like it at first but now I couldn’t get enough of it. I prefer the brand Rhizocali but unfortunately it’s not available at Asian grocery stores, at least not yet. The next best brand I get is Turtle Island.
HOW TO PREPARE: Remove from package and steam for 5-10 minutes. Cut into desired shape and proceed with cooking.
HOW TO STORE: Keep frozen. Black spots may occur which is completely natural and does not mean the tempeh has gone bad.
USED IN VEGAN FILIPINO DISHES LIKE:
- Grilled Tempeh with Filipino Barbecue Sauce
- Patola Soup with Tempeh
- Tempeh Adobo with Kangkong
- Vegan Lugaw Buffet
FRESH WHEAT GLUTEN
The meatiest meat replacement I use to veganize Filipino food is fresh wheat gluten. It’s basically a block of cooked gluten that resembles a tough yet spongey bread. I cut it into small chunks then fry the chunks like croutons. Interestingly fresh wheat gluten doesn’t break down when cooked, not even in soups and stews. It softens and becomes juicy, tender, and “meaty”. I prefer cooking with fresh wheat gluten over pre-seasoned mock meats because fresh wheat gluten is bland by itself, making it easier to season and customize to the flavor of the dish.
HOW TO PREPARE: Remove from package, cut into desired shapes (I cut mine like croutons), and use as-is or fry before adding to soups, stews, etc.
HOW TO STORE: Keep refrigerated. It usually keeps for 3-5 days.
USED IN VEGAN FILIPINO DISHES LIKE:
Rice Flour
Rice flour is pretty much my staple for Bibingka, and guess what, it’s naturally gluten-free too! Actually, most Filipino desserts are gluten-free because their main ingredient is rice and not wheat. Take heed though, there’s a difference between rice flour and sweet rice flour. Sweet rice flour/glutinous rice flour/mochiko will have a chewy, gummy texture. If you’ve had mochi before then you’ll know what I’m talking about. At Asian grocery stores, you could tell the difference by the packaging. The brand I use for regular rice flour has red borders around it (pictured) while sweet rice flour (by the same company) has green borders. The brand I buy costs only 0.79 cents for a pound -that’s two servings of Bibingka for under a buck! It goes to show that you could be vegan and be on a budget at the same time!
HOW TO PREPARE: Use as directed by the recipe.
HOW TO STORE: Keep in a dry, cool place like the pantry.
USED IN VEGAN FILIPINO DISHES LIKE:
Coconut milk
Coconuts grow abundantly in the Philippines so naturally you’d see coconut milk in most Filipino dishes -both the savory and the sweet. Fresh is always better so feel free to make it from scratch if you could. But if you couldn’t, I suggest getting the brand Chaokoh at the Asian grocery store. Just take note that it’s Chaokoh and NOT Chaoduc. I once made the mistake of thinking they’re the same thing because they look almost exactly the same -the coconut photo, font style, font size, etc. Chaoduc is cheaper for a reason, it’s watered down coconut milk, a rip-off version of Chaokoh. Another brand that I like is Thai Kitchen but unfortunately not all Asian grocery stores carry it.
HOW TO PREPARE: If making it from scratch, follow this recipe. If not, simply use as directed by the packaging.
HOW TO STORE: If unopened, keep in a dry, cool place like the pantry. If opened, transfer to a container with lid and store in the fridge. Reuse sooner than later.
USED IN VEGAN FILIPINO DISHES LIKE:
- Laing
- Ginataang Bilo bilo
- Squash and Long Bean in Coconut Milk
- Suman Moron
- Maja Blanca
- Vegan Bibingka
- Strawberry Beets Bibingka
MUSHROOM SEASONING
Filipino food is not just known for its meaty dishes, it’s also known for its deep umami flavor. The umamier the better. What is umami? The term “umami” was actually invented to describe a once indescribable Japanese tea called gyokuro. Since then, that flavor profile has been highly sought for and what monosodium glutamate or MSG is trying to replicate. Unfortunately, MSG found its way in Filipino kitchens and Filipino moms and restaurant cooks alike adopted it in their cooking. I don’t want to resort to MSG but I also don’t want to sacrifice the great umami flavor in Filipino food even without the meat. Enter mushroom powder seasoning. I discovered it while browsing the aisles of Asian grocery stores. I used to resort to vegan broth powders but they pale in comparison with this mushroom powder seasoning. If you’d rather stick to whole-based seasoning, you could pulverize dried shiitake mushrooms and mix with a bit of salt and sugar (but more salt than sugar). The mushroom powder seasoning is quite pricey but definitely worth every penny. A great investment for your vegan pantry.
HOW TO PREPARE: No prior prep needed. Just add in soups, stews, and sauces. Start with a tablespoon then add more to taste.
HOW TO STORE: Store in a dry, cool place like the pantry. I like to transfer mine to a jar for easy use.
USED IN VEGAN FILIPINO DISHES LIKE:
- Tinola Soup
- Kare-kare Stew
- Lugaw Congee
- Quinoa Lugaw Congee
- Dinuguan Stew
For those who prefer to watch and/or listen to my vegan finds at the Asian grocery store, here’s my video:
What if you’re not nearby any Asian grocery stores? Feel free to check online. Nowadays you could find these items on Amazon. You could also check the Asian section of mainstream conventional supermarkets.
Feel free to explore these ingredients that have been staples in my cooking. Because of these ingredients, I could veganize Filipino food and other cuisines. They’re life-savers! You wouldn’t see my pantry and fridge without them. And if you do, expect to find me at the Asian grocery store, replenishing for more.
After a while, my foods staples have intrigued family and friends. On separate occasions, I’ve taken two people to the store, filling their cart with my recommendations. Online friends have grown curious too, asking me where to get ingredients for my recipes. I cannot physically take everyone to the Asian store (I wish!) so I’ve created the list above for your convenience. Feel free to take this list and make it your own, or better yet own it and share it with others. Let’s spread the love and let’s get cooking.
Kain na, let’s eat!