Cheap Vegan Recipes Philippines: Tasty Meals on a Budget

Living a vegan lifestyle in the Philippines doesn’t have to break the bank—or your palate! With a bounty of fresh local produce, traditional plant-based ingredients, and budget-friendly staples, you can create delicious vegan meals that are easy on your wallet and bursting with Filipino flavor.

Whether you’re a student, a busy professional, or simply looking to eat healthier without spending too much, there’s a wealth of affordable vegan options inspired by classic Filipino dishes. Today, I’m sharing my favorite cheap vegan recipes that celebrate the vibrant tastes of the Philippines.

These dishes are simple, satisfying, and sure to become staples in your kitchen. Let’s dive in!

Why You’ll Love These Recipes

• Budget-Friendly: All recipes use inexpensive, locally available ingredients commonly found in Filipino markets.
• Nutritious & Filling: Packed with plant protein, fiber, and essential vitamins from vegetables, beans, and grains.
• Easy Prep: Straightforward steps make these recipes accessible even for busy weeknights or beginner cooks.
• Authentic Flavors: Enjoy traditional Pinoy tastes in a vegan twist, from savory stews to sweet snacks.
• Customizable: Each recipe offers plenty of room for your own tweaks—use what’s in season or on sale!

Cheap Vegan Recipes Philippines: A Listicle of Flavorsome, Affordable Dishes

Here are five deliciously cheap vegan Filipino recipes you can whip up any day of the week:

1. Ginisang Munggo (Mung Bean Stew)
2. Tortang Talong (Eggplant Omelette—Vegan Style)
3. Pinakbet (Vegetable Stew)
4. Lumpiang Sariwa (Fresh Vegetable Spring Rolls)
5. Banana Turon (Sweet Banana Spring Rolls)

Recipe 1: Ginisang Munggo (Vegan Mung Bean Stew)

Ingredients

Equipment

• Large pot
• Frying pan
• Knife and chopping board
• Ladle or large spoon
• Strainer (optional, for rinsing mung beans)

Instructions

1. Prep the Mung Beans: Rinse 1 cup of mung beans under running water. In a large pot, add mung beans and 4 cups water. Bring to a boil, then simmer for 30-40 minutes until beans are soft.
2. Sauté Aromatics: In a frying pan, heat 2 tbsp oil. Add minced garlic and chopped onion. Sauté until fragrant, about 2-3 minutes. Add diced tomato and cook until softened.
3. Combine: Add the sautéed mixture to the pot of cooked mung beans. Stir well.
4. Add Greens & Season: Add malunggay or spinach leaves. Season with soy sauce or salt and pepper to taste. Simmer for another 5 minutes.
5. Optional Protein: Stir in cubed tofu for added protein and texture. Simmer until heated through.
6. Serve: Ladle into bowls and enjoy hot with rice.

Tips & Variations

• Swap malunggay for kangkong (water spinach) or pechay (bok choy) if preferred.
• For extra flavor, add a dash of liquid smoke or vegan fish sauce.
• Bulk it up with more veggies—try adding squash, bitter melon, or okra.

“Leftover munggo thickens in the fridge—just add water when reheating!”

Nutrition Facts

Serving Suggestions

• Best enjoyed with steamed rice and a side of pickled vegetables (atchara).
• Add a squeeze of calamansi or lemon for a bright finish.
• Try pairing with Lion’s Mane Mushroom Crumble for added texture.

Recipe 2: Tortang Talong (Vegan Eggplant Omelette)

Ingredients

• 2 large eggplants (talong)
• 1 cup chickpea flour (besan)
• 3/4 cup water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp chopped onion
• 1 small tomato, diced
• 2 tbsp cooking oil

Equipment

• Grill or open flame for roasting
• Mixing bowl
• Frying pan
• Spatula

Instructions

1. Roast Eggplant: Char eggplants over an open flame until skin is blackened and flesh is soft. Cool, then peel off skin while keeping stems intact.
2. Make Vegan Batter: In a bowl, whisk chickpea flour, water, turmeric, salt, and pepper until smooth. Stir in chopped onions and tomato.
3. Flatten Eggplants: Gently flatten eggplants with a fork.
4. Dip & Fry: Heat oil in a pan. Dip each eggplant in the batter, coating both sides, and fry for 3-5 minutes per side until golden brown.
5. Serve: Enjoy hot with rice and your favorite vegan dipping sauce.

Tips & Variations

• Sprinkle with green onions or vegan cheese for extra flavor.
• Use mung bean flour if chickpea flour is unavailable.

“Roasting the eggplant over charcoal gives it an unbeatable smoky flavor!”

Nutrition Facts

Serving Suggestions

• Serve with tomato ketchup or a simple vinegar-garlic dip.
• Pair with Harvest Hash for a hearty Filipino breakfast.

Recipe 3: Pinakbet (Vegetable Stew)

Ingredients

• 1 cup squash, cubed
• 1 cup eggplant, sliced
• 1 cup okra, sliced
• 1 cup string beans (sitaw), cut into 2-inch pieces
• 1 small bitter melon (ampalaya), sliced (optional)
• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 tomatoes, diced
• 2 tbsp vegan bagoong (fermented bean paste or miso)
• 1/2 cup water
• Salt and pepper, to taste

Equipment

• Large wok or pan
• Knife and chopping board
• Wooden spoon

Instructions

1. Sauté Aromatics: Heat oil in a wok. Sauté garlic and onion until fragrant. Add tomatoes and cook until soft.
2. Add Vegetables: Add squash, eggplant, okra, string beans, and bitter melon. Stir well.
3. Season & Simmer: Mix in vegan bagoong or miso and pour in water. Cover and simmer for 10-15 minutes until vegetables are tender.
4. Finish: Season with salt and pepper. Serve hot.

Tips & Variations

• Adjust vegetable types based on what’s available or in season.
• For a richer flavor, add a splash of coconut milk.

“Pinakbet is perfect for clearing out your fridge’s veggie drawer!”

Nutrition Facts

Serving Suggestions

• Serve over steamed rice for a complete meal.
• Pair with Lemon Ricotta Pasta With Arugula for a fusion twist.

Recipe 4: Lumpiang Sariwa (Fresh Vegetable Spring Rolls)

Ingredients

• 1 cup carrots, julienned
• 1 cup sweet potato, julienned
• 1 cup cabbage, shredded
• 1/2 cup green beans, sliced
• 1/2 cup firm tofu, julienned
• 2 tbsp cooking oil
• 8 pieces lumpia wrappers (rice or wheat-based, vegan)
• Lettuce leaves
• Optional: crushed peanuts
• For sauce: 1 cup water, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp cornstarch, 1 clove garlic, minced

Equipment

• Nonstick pan
• Mixing bowl
• Small saucepan

Instructions

1. Sauté Filling: Heat oil in a pan. Stir-fry carrots, sweet potato, cabbage, green beans, and tofu for 4-5 minutes until just tender. Season with salt and pepper.
2. Make Sauce: In a saucepan, combine water, soy sauce, brown sugar, cornstarch, and garlic. Stir and simmer until thickened.
3. Assemble: Lay a lettuce leaf on each wrapper, top with sautéed vegetables, and sprinkle with crushed peanuts if using. Roll tightly.
4. Serve: Drizzle sauce over rolls before serving.

Tips & Variations

• Use jicama (singkamas) or heart of palm (ubod) for a traditional touch.
• Skip the wrapper for a “naked” lumpiang sariwa salad.

“Homemade sauce makes all the difference—don’t skip it!”

Nutrition Facts

Serving Suggestions

• Great as a snack, appetizer, or light lunch.
• Try with a side of Low Fodmap Appetizer Recipes for a diverse vegan spread.

Recipe 5: Banana Turon (Sweet Banana Spring Rolls)

Ingredients

• 6 saba bananas (or plantains), sliced in half lengthwise
• 1/2 cup brown sugar
• 12 lumpia wrappers
• 1 cup cooking oil (for frying)

Equipment

• Frying pan
• Tongs
• Plate with paper towels

Instructions

1. Prep Bananas: Roll each banana slice in brown sugar until coated.
2. Wrap: Place sugared banana on a lumpia wrapper. Fold sides and roll up tightly, sealing with a dab of water.
3. Fry: Heat oil in a pan. Fry turon rolls in batches, turning until golden and crisp. Drain on paper towels.
4. Serve: Enjoy warm as a snack or dessert.

Tips & Variations

• Add strips of jackfruit (langka) for extra flavor.
• Drizzle with vegan caramel for a decadent treat.

“Turon is best fresh from the pan—crispy and caramelized!”

Nutrition Facts

Serving Suggestions

• Pair with a cup of local coffee or tsokolate (hot chocolate).
• Serve with fresh fruit or a scoop of vegan ice cream for dessert.

Conclusion

Eating vegan in the Philippines is not only possible—it’s delicious, healthy, and wallet-friendly! These five cheap vegan Filipino recipes prove that you can enjoy local flavors and comforting classics without spending a fortune.

Whether it’s a hearty bowl of ginisang munggo, the smoky goodness of tortang talong, or the sweet crunch of banana turon, there’s something here for everyone. Remember, the best meals are those you make your own—so mix, match, and adapt these recipes to suit your taste and pantry.

For more creative meal ideas, check out our other favorites like Harvest Hash, Lion’s Mane Mushroom Crumble, and Lemon Ricotta Pasta With Arugula. Happy cooking, and kain tayo (let’s eat)!

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