Astig Vegan Bagoong Recipe That Everyone Will Love

If you’re craving the bold, salty, and umami-packed flavors of traditional Filipino bagoong but want to keep your diet 100% plant-based, you’re in for a treat! This Astig Vegan Bagoong Recipe is the perfect alternative that captures the essence of the classic fermented shrimp paste without using any animal products.

Made from fermented soybeans and a clever blend of seasonings, it delivers that pungent, savory punch that can elevate any dish from ordinary to extraordinary.

Whether you’re a seasoned vegan or simply looking to experiment with Filipino flavors, this recipe is straightforward and accessible. It’s an incredible condiment to brighten up your stir-fries, fried rice, or even as a dipping sauce.

Plus, it’s a great way to introduce your taste buds to the rich heritage of Filipino cuisine while staying true to your plant-based lifestyle. Ready to get cooking?

Let’s dive into making your own jar of astig vegan bagoong!

Why You’ll Love This Recipe

This vegan bagoong recipe is a game-changer for anyone missing that salty, fermented hit traditionally provided by shrimp paste. Instead of relying on seafood, this version uses fermented soybeans as a base, giving it a similar texture and flavor profile.

It’s packed with umami, slightly tangy, and has a depth of flavor that will complement many dishes.

Not only is it a healthier alternative, but it’s also free from preservatives and artificial additives found in many store-bought bagoong versions. Plus, it’s incredibly versatile — perfect for adding complexity to vegan dishes or even spicing up your favorite snacks.

Best of all? It’s easy to make at home with simple ingredients and basic kitchen equipment.

This recipe will surely become a staple in your vegan pantry.

Ingredients

• 1 cup fermented soybeans (natto or miso can be used as alternatives)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons coconut sugar or brown sugar
• 2 tablespoons vegetable oil (such as canola or sunflower oil)
• 1/2 cup finely chopped shallots
• 3 cloves garlic, minced
• 1/4 cup water
• 1 tablespoon lemon juice or vinegar (for acidity)
• 1-2 teaspoons smoked paprika or annatto powder (for color and smoky flavor)
• Optional: 1 small chili pepper, finely chopped (for heat)

Equipment

• Small saucepan or skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board
• Glass jar or airtight container for storage
• Fine mesh strainer (optional, for rinsing soybeans)

Instructions

1. Prepare the fermented soybeans: If using whole fermented soybeans like natto, rinse them gently under cold water using a fine mesh strainer to remove excess stickiness. Drain well.
2. Sauté aromatics: Heat the vegetable oil in a small saucepan over medium heat. Add the finely chopped shallots and minced garlic. Sauté for about 3-4 minutes until fragrant and lightly golden.
3. Add spices: Stir in the smoked paprika or annatto powder and optional chili pepper. Cook for 1 minute to release their flavors.
4. Combine soybeans and liquids: Add the fermented soybeans to the pan, stirring to mix well with the aromatics and spices.
5. Add soy sauce, sugar, and water: Pour in the soy sauce, coconut sugar, and water. Stir well to combine all ingredients.
6. Simmer: Reduce the heat to low and let the mixture simmer gently for 10-15 minutes, stirring occasionally. The sauce should thicken and the flavors will meld beautifully.
7. Finish with acidity: Remove from heat and stir in the lemon juice or vinegar. This adds brightness and balances the salty, savory notes.
8. Cool and store: Allow the bagoong to cool completely. Transfer it to a clean glass jar or airtight container and refrigerate. It can be stored for up to 2 weeks and will develop more flavor over time.

Tips & Variations

“To amp up the umami, you can add a teaspoon of fermented black beans or miso paste during the simmering stage.”

For a spicier kick, feel free to increase the amount of chili peppers or add a dash of chili flakes. If you prefer a sweeter bagoong, add a bit more coconut sugar, but balance it carefully with the acidity.

If fermented soybeans aren’t easy to find, miso paste is a great substitute, though the texture will be smoother and less chunky. You could also experiment with fermented black beans for a different but equally delicious flavor.

Want to add a smoky depth? Try using smoked salt instead of regular salt, or add a tiny bit of liquid smoke.

For a different color and mild earthiness, substitute annatto powder with turmeric.

Nutrition Facts

*Note: Nutritional values are approximate and depend on specific ingredients used.

Serving Suggestions

Vegan bagoong is incredibly versatile and can be used to enhance many dishes. Try it as a condiment alongside vegan grilled eggplant or mixed into stir-fried vegetables for an extra punch of flavor.

It’s also excellent as a dip for fresh green mango or cucumber slices.

For a delicious Filipino-inspired meal, pair this vegan bagoong with Half Runner Beans Recipe or use it as a topping on your favorite vegan fried rice or noodles.

If you want to explore more vegan baking ideas that complement your savory dishes, check out the Kodiak Banana Muffins Recipe or the Lazy Cookie Cake Recipe for a sweet finish.

Conclusion

This Astig Vegan Bagoong Recipe proves that you don’t need shrimp to enjoy that unmistakable salty, fermented flavor that makes Filipino cuisine so unique. With just a handful of plant-based ingredients, you can create a homemade condiment that’s rich in umami, wonderfully savory, and completely vegan-friendly.

It’s a delicious way to add depth and character to your meals without compromising your dietary choices.

Once you try making your own bagoong, you’ll find endless ways to incorporate it into your cooking, from simple snacks to elaborate dishes. Plus, the satisfaction of crafting this traditional staple in a cruelty-free way is unmatched.

Don’t forget to experiment with the tips and variations to tailor the flavor exactly to your liking. Happy cooking!

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