20 Unique Vegan Filipino Recipes
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.
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
- 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.
- If roasting, you can do so in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender.
- Once done, let the eggplants cool slightly. Then, peel off the skins (they should come off easily after grilling or roasting) and discard them.
- Slice the eggplant flesh lengthwise and then cut into bite-sized pieces. Transfer to a serving bowl.
- 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.
- Pour the dressing over the sliced eggplants. Add the diced tomato and toss gently to combine.
- Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 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
Calories: 219kcal | Carbohydrates: 53g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 520mg | Fiber: 15g | Sugar: 20g