Bicol Express Vegan Recipe Easy and Delicious to Make

If you’re craving a bold and spicy Filipino classic but want to keep it plant-based, this Bicol Express Vegan Recipe is exactly what you need. Traditionally made with pork simmered in coconut milk and loads of chili, this vegan twist swaps meat for hearty, flavorful ingredients that soak up every bit of creamy, spicy goodness.

Perfect for those who love a little heat and crave rich, comforting dishes without animal products.

Whether you’re new to Filipino cuisine or a longtime fan seeking a cruelty-free alternative, this recipe hits all the right notes. The combination of coconut milk, fresh chilies, and smoky fermented shrimp paste (vegan version included) creates an irresistible depth of flavor.

Plus, it’s incredibly easy to make in your own kitchen. Get ready to spice up your dinner routine with this vibrant, satisfying, and totally vegan Bicol Express!

Why You’ll Love This Recipe

This vegan Bicol Express offers all the fiery, creamy, and savory flavors of the traditional dish without any animal products. It’s:

• Rich and creamy thanks to coconut milk, perfect for soothing the heat of the chilies.
• Spicy and bold with just the right kick from fresh and dried chilies.
• Quick and simple to prepare, making it ideal for weeknight dinners.
• Nutritious and wholesome — packed with plant-based protein and fiber.
• Customizable to your heat preference and ingredient availability.

It’s a great way to enjoy a Filipino favorite while sticking to a vegan lifestyle or simply trying something new and delicious.

Ingredients

• 2 tbsp coconut oil (or any neutral oil)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 4-5 Thai bird’s eye chilies, chopped (adjust to taste)
• 2 cups firm tofu, cubed (or tempeh)
• 1 cup sliced king oyster mushrooms (for meaty texture)
• 1 cup coconut cream (thick part of canned coconut milk)
• 1/2 cup coconut milk (thin part)
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tbsp miso paste (optional – adds umami)
• 1 tbsp vegan shrimp paste substitute (recipe below)
• 1 tsp smoked paprika (for smoky depth)
• Salt and pepper to taste
• 2 stalks green onions, sliced for garnish
• 1/2 cup fresh spinach or chili leaves (optional)

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Mixing bowls
• Measuring spoons and cups
• Wooden spoon or spatula
• Small saucepan (for vegan shrimp paste)

Instructions

1. Prepare the vegan shrimp paste substitute: In a small saucepan, combine 2 tbsp fermented black beans (mashed), 1 tbsp soy sauce, 1 tsp miso paste, 1 tsp smoked paprika, and a pinch of sugar. Simmer gently for 5 minutes, stirring occasionally. Set aside.
2. Heat coconut oil in a large skillet or wok over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant and translucent, about 3-4 minutes.
3. Add the chopped bird’s eye chilies and cook for another 1-2 minutes, allowing the heat to infuse the oil. Adjust the amount of chilies if you prefer less spice.
4. Stir in the cubed tofu and sliced mushrooms. Cook for 5-7 minutes, stirring gently, until the tofu is golden and mushrooms are tender.
5. Add the vegan shrimp paste mixture along with the soy sauce and miso paste (if using). Stir well to coat the tofu and mushrooms evenly.
6. Pour in the coconut cream and coconut milk. Bring the mixture to a gentle simmer. Reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and flavors meld beautifully.
7. Season with salt and pepper to taste. If you want it spicier, add extra chopped chilies or chili flakes here.
8. Stir in fresh spinach or chili leaves if using. Cook for another 2 minutes until the greens wilt.
9. Remove from heat and garnish with sliced green onions.
10. Serve hot over steamed jasmine rice or your favorite grain.

Tips & Variations

“To deepen the umami flavor without shrimp paste, try adding a splash of liquid smoke and extra miso paste.”

• Protein swap: Use tempeh, seitan, or chickpeas instead of tofu for different textures.
• Heat level: Adjust the number of chilies or substitute with milder peppers if you prefer less spice.
• Vegetable additions: Try adding diced eggplant, bell peppers, or zucchini for more veggie variety.
• Creaminess boost: Use full-fat coconut milk for extra richness or add a splash of cashew cream.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Nutrition Facts

Serving Suggestions

This vegan Bicol Express pairs wonderfully with a bowl of steaming jasmine rice to soak up the rich sauce. For a low-carb option, serve it with cauliflower rice or steamed vegetables.

For a complete Filipino-inspired meal, consider adding a side of Clam Chowder San Francisco Recipe or a fresh cucumber salad to balance the heat.

To finish on a sweet note, try a creamy Cinnamon Pecan Ice Cream Recipe as a refreshing dessert after your spicy feast.

Conclusion

This Bicol Express Vegan Recipe is a fantastic way to enjoy the bold and spicy flavors of a Filipino classic without animal products. With simple ingredients and straightforward steps, it’s accessible for cooks of all skill levels.

The creamy coconut sauce, fiery chilies, and umami-packed vegan shrimp paste substitute create a harmonious explosion of taste that will satisfy your cravings.

Whether you’re vegan, vegetarian, or just looking to explore new cuisines, this dish is sure to become a favorite in your recipe collection. Don’t hesitate to customize it with your preferred heat level or veggies, and enjoy the vibrant taste of the Philippines right at home.

For more delicious recipes and culinary inspiration, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a savory pasta night!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bicol Express Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A spicy and creamy Filipino dish made with coconut milk and vegetables, traditionally featuring chili and shrimp paste. This vegan version uses mushrooms and tofu for a delicious plant-based alternative.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons coconut oil”, “1 medium onion, sliced”, “4 cloves garlic, minced”, “1 thumb-sized ginger, minced”, “3-4 long green chilies, sliced”, “2 cups oyster mushrooms, shredded”, “200g firm tofu, cubed”, “1 cup coconut milk”, “2 tablespoons soy sauce”, “1 tablespoon vegan shrimp paste substitute”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat coconut oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, and ginger until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms and tofu; cook until lightly browned.”}, {“@type”: “HowToStep”, “text”: “Stir in green chilies and vegan shrimp paste substitute.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and soy sauce; simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot with steamed rice.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “24 g”, “carbohydrateContent”: “14 g”}}