20 Unique Vegan Filipino Recipes

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by Alena Schowalter
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With a love for fusion and tomato-based dishes, these vegan Filipino recipes may surprise you! Enjoy a sweet and tangy bowl of spaghetti, congee, plant-based pork belly, and more.

Influenced by flavors and ingredients worldwide, Filipino cuisine is uniquely its own. 

Simmering pots of stew and curry and traditionally a love for meat-based cooking, these entirely plant-based recipes will let you sample the tasty fusion!Β 

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Filipino cuisine is like nothing you have experienced; enjoy these recipes and try a comforting one!

Check out your Thai, Vietnamese, and Chinese recipes next.

Unique Vegan Filipino Recipes

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4 Vegan Filipino Recipes with veggies and rice

20 Unique Vegan Filipino Recipes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

With a love for fusion and tomato-based dishes, these vegan Filipino recipes may surprise you! Enjoy a sweet and tangy bowl of spaghetti, congee, plant-based pork belly, and more.Β 

Ingredients

Ensaladang Talong (Eggplant Salad)

  • 4 medium-sized Asian eggplants
  • 2 tablespoons white vinegar
  • 1 small shallot, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 small tomato, diced
  • 2 green onions, chopped (for garnish)
  • Fresh cilantro (for garnish)

Instructions

  1. Preheat your grill or oven. If grilling, cook the eggplants over medium heat, turning occasionally, until the skins are charred and the insides are soft. This usually takes about 10-15 minutes. 
  2. If roasting, you can do so in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender.
  3. Once done, let the eggplants cool slightly. Then, peel off the skins (they should come off easily after grilling or roasting) and discard them.
  4. Slice the eggplant flesh lengthwise and then cut into bite-sized pieces. Transfer to a serving bowl.
  5. Make the dressing by combining the vinegar, shallot, garlic, soy sauce, and lime juice in a small bowl. Season with salt and pepper to taste and mix well.
  6. Pour the dressing over the sliced eggplants. Add the diced tomato and toss gently to combine.
  7. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  8. Give it a gentle toss before serving garnished with green onions and cilantro. Enjoy!

Notes

  • Long and thin eggplant varieties work best for this recipe.
  • You can omit the tomato if wanted.
  • Find 20 more vegan Filipino recipes in the article above!

Nutrition Information:
Yield: 4 Serving Size: ΒΌ recipe
Amount Per Serving: Calories: 219Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 520mgCarbohydrates: 53gFiber: 15gSugar: 20gProtein: 6g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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