This is a lip-smacking vegan sinigang recipe and best of all, so super simple to make. Easy vegan sinigang uses ingredients that are all accessible at the regular grocery store. Any one can make this, easily. It’s a delectable twist on the traditional Filipino soup, packed with fresh vegetables in a tangy broth, and topped with soft tofu for an elegant and flavorful comfort meal.
Table of contents
Whether you’re a seasoned vegan or simply eager to explore plant-based culinary creations, this recipe is sure to impress “any-vores” taste buds.
Now take it from me, I actually eat everything from A-Z, BUT I love vegan food. It truly is Mother Nature’s best and plant-based meals make some of the most flavorful and delicious recipes that feel so good…for my mind, body, and soul.
Considering I grew up in a Filipino home I also ate a wide variety of foods. Of course, sinigang was very commonly served for dinner, after school, and even for breakfast.
However, vegan sinigang is something that came together because of my need for those familiar flavors, but I wanted just simple, vegan, and everyday.
Can I tell you something…vegan sinigang was never around when I was growing up. So here we are and I love it!
I am so proud of this simple recipe so everyone, no matter your upbringing, can try a very healthful, vegan, and satisfying bowl of this everyday kind of food.
What is Vegan Sinigang
You could eat vegan sinigang all the time and it is quite effortless to make. I love that it is so flexible to adjust ingredients.
While I consider this vegan sinigang recipe still very different from the traditional sinigang recipes, it does do the magic of warming my soul and I feel super good after I eat a big bowl of it. Especially on my meatless Mondays and anytime I want something lighter but satiating, this is a craving for me.
Vegan sinigang is a weekly meal kind of recipe. (I could eat it everyday and in Filipino homes, you can expect sinigang to be eaten weekly.) It’s a very staple dish and versatile.
- Vegan sinigang has the familiar taste in the broth of tomatoes and onions for a tangy and flavorful soup.
- This recipe is the simplest form of sinigang recipes to ever make.
- ALL the ingredients can be purchased at any regular, major grocery store. This recipe opens up the experience to everyone, no matter where you live or your familiarity with common Filipino vegetables.
- This recipe is extremely versatile. Add fresh tamarind paste (easy to make) for an authentic sinigang style recipe. Add more vegetables or proteins as you wish.
- Kid friendly! My kids love the broth over rice.
- This is a very healthy, vegan, low calorie, low fat, high fiber, no msg, all natural sinigang recipe.
Ingredients
- Tomatoes – 2 Roma tomatoes, chopped
- Yellow Onion – 1 small whole, chopped
- Vegetable Broth – 5 cups
- Water – 2 cups
- Vegan Fish Sauce – 1 tbsp, If you are ok with it you can use regular fish sauce. Aminos and Salt are also an acceptable substitutes.
- Japanese Eggplant – 1 medium, thick cut and then in halves
- Green Beans – 2 cups, 3-4″ lengths
- Yellow Sweet Potato – 2 cups, This is perfect for balancing in sweetness. The yellow variety has the perfect texture and flavor for this recipe.
- Vegetable Bouillon – 1 tbsp, (optional), I use Better than Bouillon brand which is very popular in my area. Check the packaging and try to find one that is natural. This is a great flavor booster.
- Soft Tofu – 1/2 block, slices. The delicious protein addition that blends in perfectly in every bite.
- Oil – 1 1/2 tbsp
- Okra – optional
- Bok Choy or Spinach – optional
Equipment
- Large Pot
- Soup Skimmer
- Cutting Board
- Knife
- Wooden Spoon or Ladle
Instructions
- In a large pot, sauté the chopped onions and tomatoes over medium heat until the onions are translucent and seared.
- Add the vegetable broth and water to the pot. Stir well.
- Pour in the vegan fish sauce and stir to combine.
- Bring the broth to a gentle boil, then reduce the heat to a low simmer.
- If using vegetable bouillon, stir it into the broth.
- Add the sliced yellow sweet potato to the pot. Simmer for 5 minutes then add the Japanese eggplant.
- Use the skimmer and remove some the onions and tomatoes. They were meant to flavor the soup, and you can take at least half of the onion and tomato out for a smoother soup.
- Wait for the eggplant to turn more brown and tender, then add the green beans and low simmer until they are cooked, but crisp.
- Skim the top of the soup as needed.
- Ladle the soup into bowls and gently add the soft tofu into the plated bowls of soup.
Enjoy your comforting and flavorful vegan sinigang! 🌿
Notes
- It is important to cut the vegetables uniformly and as shown to add to the balance, texture, and bite of each spoonful.
- Feel free to adjust seasoning to your preference.
- Add soft tofu last as not to disturb the quality and delicate texture of the tofu.
- Allow the tomatoes and onions to sear as this is what adds the tanginess, umami, and savory flavor to the sinigang broth.
Add Ins and Variations
- Mushroom Medley: Enhance the umami flavors by adding shiitake, oyster, or button mushrooms to the sinigang. Sauté the mushrooms separately with garlic before adding them to the broth for a deeper, earthy essence.
- Spicy Kick: Elevate the heat by incorporating sliced red chili peppers or a spoonful of chili paste to infuse the sinigang with a subtle yet satisfying kick. Adjust the amount according to your spice tolerance for an extra zesty experience.
- Citrus Infusion: Introduce a burst of citrusy freshness by squeezing in some calamansi or lime juice just before serving the sinigang. The bright acidity will elevate the dish with a refreshing and vibrant touch.
- Additional Greens: Amp up the nutritional value by adding hearty leafy greens such as bok choy, spinach, or kale to the sinigang. Toss them in during the last few minutes of cooking for a pop of vibrant color and added nourishment.
How to Serve Vegan Sinigang
WITH RICE.
This is the traditional meal. A piping hot bowl of sinigang, and rice on the side. It is such a delicious pairing.
A little rice with the broth and vegetables in each bite are the perfect match.
You can also try your favorite grains or noodles as a side dish.
Having lemon or calamansi on the side is the right garnish that goes well with sinigang.
Questions
Is vegan sinigang difficult to make for beginners?
Absolutely not! This recipe is designed to be accessible to everyone, including beginners in the kitchen. With simple instructions and common ingredients, it’s a great introduction to Filipino cuisine and vegan cooking.
Can I customize the ingredients in vegan sinigang to my preference?
Yes, you can definitely customize the ingredients to suit your taste. This recipe is quite flexible, allowing you to adjust the vegetables, add more protein, or even incorporate various flavor enhancers like citrus juices and spice levels.
What is the significance of the tamarind paste in traditional sinigang?
Tamarind paste is a key ingredient in traditional sinigang, providing the dish with its distinctive sour flavor. While this vegan version uses a different approach, adding tamarind paste can bring the recipe closer to its authentic counterpart and enhance the tangy profile.
Is this vegan sinigang Healthy?
Vegan sinigang is a nutritious choice as it’s packed with fresh vegetables, offering high fiber, low calorie, and low-fat qualities. Additionally, it’s free from artificial additives such as MSG, promoting a wholesome and balanced approach to eating.
What are the traditional vegetables if I wanted to make this more like regular sinigang?
Add okra, Yardlong beans (sitaw), daikon radish, and bok choy (pechay) just to name a few, to use Filipino vegetables that are usually in sinigang.
How do I know when the eggplant is done?
Done eggplant should be very tender and soft, brownish and slightly translucent. The flavors will come out when the eggplant is fully cooked. Yes, you can eat the skin of the eggplant.
Vegan Sinigang Recipe
Equipment
- 1 large pot
- 1 soup skimmer
- 1 cutting board
- 1 knife
- 1 Wooden Spoon or Ladle
Ingredients
- 1 ½ tbsp oil
- 2 Tomatoes chopped; Roma or Vine tomatoes
- 1 Yellow Onion, whole chopped
- 5 cups Vegetable Broth
- 2 cups Water
- 1 tbsp Vegan Fish Sauce If you are ok with it you can use regular fish sauce. Aminos are also an acceptable substitute.
- 1 Japanese Eggplant, medium thick cut and then in halves
- 2 cups Green Beans 3-4″ lengths
- 2 cups Yellow Sweet Potato thick cut
- 1 tbsp Vegetable Bouillon (optional), I use Better than Bouillon brand which is very popular in my area. Check the packaging and try to find one that is natural. This is a great flavor booster.
- ½ block Soft Tofu Slices
- Okra – optional
- Bok Choy or Spinach – optional
- Lemon or Calamansi side garnish
Instructions
- Prep the ingredients.
- Heat a large pot over medium-high heat and add oil. Sauté the chopped onions and tomatoes over medium heat until the onions are translucent and seared very well. The tomatoes will slightly caramelize and you will see dark searing and that is good.2 Tomatoes, 1 Yellow Onion, whole, 1 ½ tbsp oil
- Add the vegetable broth and water to the pot. Stir well.5 cups Vegetable Broth, 2 cups Water
- Pour in the vegan fish sauce and stir to combine.Bring the broth to a gentle boil, then reduce the heat to a low simmer.If using vegetable bouillon, stir it into the broth.1 tbsp Vegan Fish Sauce
- Add the sliced yellow sweet potato to the pot. Simmer for 5 minutes.1 Japanese Eggplant, medium, 2 cups Yellow Sweet Potato, Okra – optional
- Use the skimmer and remove some the onions and tomatoes. They were meant to flavor the soup, and you can take at least half of the onion and tomato out for a smoother soup.
- Then add the Japanese eggplant. If you are adding okra, put it in the soup at this time.
- Wait for the eggplant to turn more brown and tender, then add the green beans and low simmer until they are cooked, but crisp.If you choose to add leafy greens, do it towards the very end.2 cups Green Beans, Bok Choy or Spinach – optional
- Skim the top of the soup as needed.
- Ladle the soup into bowls and gently add the soft tofu into the plated bowls of soup. Enjoy with lemon or calamansi on the side.½ block Soft Tofu, Lemon or Calamansi
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