Pinoy Vegan Recipes for Delicious Plant-Based Meals

Filipino cuisine is a true treasure trove of flavors, textures, and heartwarming memories. For many, the taste of home is defined by classics like adobo, sinigang, or lumpia.

But what if you’re embracing a plant-based lifestyle? Good news: Pinoy fare is incredibly adaptable!

In this blog post, I’m excited to share Pinoy vegan recipes that capture the essence of Filipino home cooking—without any animal products. Whether you’re a long-time vegan or just looking to add more wholesome, plant-based meals to your rotation, these dishes will satisfy your cravings and nourish your body.

From the tangy comfort of vegan sinigang to the savory crunch of lumpiang shanghai, every recipe brings familiar flavors to your table, cruelty-free. Let’s celebrate Filipino flavors—vegan style!

Why You’ll Love This Recipe

Filipino vegan recipes offer the best of both worlds: bold, delicious flavors and compassionate, healthy eating. You don’t have to miss out on your favorite dishes just because you’re skipping meat, fish, or dairy.

• Authentic Flavors: All the comforting, tangy, and umami-rich notes that make Pinoy dishes so memorable are here—just made plant-based!
• Family-Friendly: These recipes appeal to all ages and can be enjoyed for everyday meals or special occasions.
• Easy Ingredients: Most of the components are pantry staples or easily found in Asian markets.
• Nutritious & Filling: Packed with vegetables, legumes, and whole-food ingredients, these meals provide plenty of protein and fiber.

“You don’t have to give up your favorite Filipino foods to eat vegan—just a few creative swaps, and you’re set!”

Pinoy Vegan Recipes Listicle

Ready to transform your meals? Here are 5 classic Pinoy dishes—veganized for your enjoyment.

Click any recipe title below to jump to its full details:

1. Vegan Adobo
2. Vegan Sinigang
3. Vegan Lumpiang Shanghai
4. Vegan Laing
5. Vegan Kare-Kare

Vegan Adobo

Adobo is the unofficial national dish of the Philippines. Traditionally made with chicken or pork, this vegan version uses mushrooms and tofu for a meaty bite, while preserving the classic vinegar-soy-garlic base.

Ingredients

Equipment

• Large skillet or deep sauté pan
• Mixing bowls
• Wooden spoon
• Knife and cutting board

Instructions

1. Press and cube the tofu if needed. Pat dry for extra crispiness.
2. Sauté garlic in oil over medium heat until golden and fragrant.
3. Add tofu and mushrooms; cook until tofu is lightly browned on all sides.
4. Pour in soy sauce, vinegar, water, bay leaves, and peppercorns. Stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes. Stir occasionally, allowing the sauce to reduce and thicken.
6. Optional: Add brown sugar for a hint of sweetness. Season to taste.
7. Serve hot over steamed rice.

Classic adobo flavor comes from the balance of vinegar and soy sauce—adjust to your preference!

Tips & Variations

• Use jackfruit instead of tofu for a different texture.
• Add potatoes, eggplant, or bell pepper for extra nutrition and flavor.
• Try coconut vinegar for a subtle twist.

Nutrition Facts

(Per serving, without rice. Values are approximate.)

Serving Suggestions

• Serve with garlic fried rice or classic steamed jasmine rice.
• Pair with a side of fresh tomatoes or cucumber salad.
• Great as a lunchbox meal—adobo gets even better overnight!

Vegan Sinigang

Sinigang is a beloved Filipino sour soup, usually made with pork or shrimp. This vegan version uses tofu and loads of vegetables, simmered in a tamarind-based broth for the perfect tang.

Ingredients

Equipment

• Large soup pot
• Ladle
• Knife and cutting board

Instructions

1. Sauté onions and tomatoes in a pot with a splash of water until softened.
2. Add water and bring to a boil.
3. Add radish, eggplant, and tofu. Simmer for 8 minutes.
4. Add string beans and okra; cook for 3-4 minutes.
5. Stir in tamarind soup base, salt, and pepper. Adjust sourness to taste.
6. Add bok choy or kangkong just before serving. Simmer until wilted.
7. Enjoy hot with rice.

For a more authentic taste, use fresh tamarind pulp if available!

Tips & Variations

• Substitute miso paste for extra umami.
• Use chayote or spinach if kangkong isn’t available.
• Add mushrooms for extra depth.

Nutrition Facts

(Per serving, without rice.)

Serving Suggestions

• Ladle over steamed rice for a classic meal.
• Pair with grilled or fried eggplant for extra flavor.
• Serve with vegan bread for a hearty soup night.

Vegan Lumpiang Shanghai

Lumpiang Shanghai is the Filipino version of spring rolls, typically filled with ground pork. This plant-based version uses lentils, mushrooms, and veggies for a protein-packed twist.

Ingredients

Equipment

• Mixing bowl
• Large skillet or deep fryer
• Knife and grater
• Paper towels

Instructions

1. Combine lentils, carrots, mushrooms, onion, garlic, soy sauce, cornstarch, salt, and pepper in a bowl. Mix well to create a sticky filling.
2. Place 1 heaping tablespoon of filling on a spring roll wrapper. Roll tightly and seal the edge with water.
3. Repeat until all filling is used.
4. Heat oil in a skillet over medium heat. Fry lumpia in batches until golden brown and crisp (about 4-5 minutes per batch).
5. Drain on paper towels.
6. Serve hot with sweet chili sauce or banana ketchup.

For a healthier option, bake lumpia at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Tips & Variations

• Add water chestnuts for crunch.
• Use chickpeas instead of lentils if preferred.
• Serve with homemade vegan dips for parties.

Nutrition Facts

(Per roll, depends on frying method.)

Serving Suggestions

• Great as a starter or party finger food.
• Serve alongside vegan pasta or noodle dishes.
• Pair with pickled papaya (atchara) for a refreshing bite.

Vegan Laing

Laing is a creamy, spicy dish from Bicol made with dried taro leaves simmered in coconut milk. This vegan recipe uses mushrooms and tofu for extra bite, in a rich coconut sauce with chili.

Ingredients

Equipment

• Large saucepan or wok
• Wooden spoon
• Knife and cutting board

Instructions

1. Sauté onion, garlic, and ginger in a little coconut milk until fragrant.
2. Add mushrooms and tofu; cook for 2-3 minutes.
3. Pour in the rest of the coconut milk and bring to a simmer.
4. Add dried taro leaves. Do not stir until softened and wilted (about 8-10 minutes).
5. Add chili and season with soy sauce or salt.
6. Simmer uncovered until the sauce thickens and oil separates (about 20 minutes).
7. Serve hot with steamed rice.

Make sure taro leaves are fully cooked to avoid itchiness—a signature step in laing!

Tips & Variations

• Use fresh spinach if dried taro leaves are unavailable.
• Add vegan shrimp or jackfruit for variety.
• Adjust chili to your spice preference.

Nutrition Facts

(Per serving, based on 4 servings.)

Serving Suggestions

• Best served with steamed or garlic rice.
• Pair with vegan adobo for a true feast.
• Enjoy with a side of sautéed greens for extra nutrients.

Vegan Kare-Kare

Kare-Kare is a peanut-based stew, usually made with oxtail and tripes. This plant-based twist uses eggplant, string beans, bok choy, and tofu, swimming in a luscious, savory peanut sauce.

Ingredients

Equipment

• Large pot or Dutch oven
• Saute pan
• Knife and cutting board

Instructions

1. Sauté onion and garlic in oil until soft.
2. Add eggplant, string beans, and bok choy. Cook for 5 minutes, stirring gently.
3. Pour in vegetable broth and bring to a boil.
4. In a small bowl, mix peanut butter with 1 cup hot broth until smooth. Pour back into the pot.
5. Add annatto powder for color and stir well.
6. Add fried tofu cubes and simmer for 10-12 minutes until vegetables are tender and sauce is thickened.
7. Season with salt and pepper to taste.
8. Serve with bagoong (vegan shrimp paste) or as is, over rice.

Annatto powder gives kare-kare its signature orange color—don’t skip it if you want that authentic look!

Tips & Variations

• Swap in jackfruit or seitan for a “meaty” texture.
• Use cashew butter if you’re allergic to peanuts.
• Try adding soy-free proteins.

Nutrition Facts

(Per serving, without rice.)

Serving Suggestions

• Always serve with hot rice.
• Top with chopped peanuts or fried garlic for crunch.
• Pair with side dishes like boiled vegetables or fresh tomato salad.

Conclusion

Embracing a vegan lifestyle doesn’t mean sacrificing the flavors and memories you grew up with. These Pinoy vegan recipes prove that Filipino food can be both deeply nostalgic and completely plant-based.

With a few simple swaps, classic dishes like adobo, sinigang, lumpiang shanghai, laing, and kare-kare transform into wholesome, compassionate meals for the whole family. Whether you’re celebrating a special occasion or cooking a quick weeknight dinner, these recipes will help you bring the warmth of Filipino kitchens to your home—no compromises required.

If you loved these recipes, be sure to explore more global plant-based ideas like Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a sweet ending with Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For bread lovers, don’t miss our Vegan Bread Machine Recipe for Soft, Delicious Loaves. Happy cooking, and kain tayo—let’s eat!

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