Exploring the Traditional Flavors of Vegan Filipino Cuisine: How to Recreate Authentic Dishes at Home

Bagnet, an appetizing delicacy originating from the northern region of Ilocos in the Philippines, is traditionally prepared by boiling and deep frying pork belly until achieving a crispy, golden texture. Nevertheless, at Cosmic, an establishment renowned for its vegan cuisine in Manila, this Filipino treasure is skillfully replicated utilizing soy and starch to mimic the delectable layers of fat and meat present in the original dish. The extraordinary flavor of Cosmic’s bagnet is such that even a carnivorous individual may be enticed to indulge in a second serving. This vegan rendition of bagnet is merely one of the many offerings featured on the extensive Cosmic menu, which artfully transforms well-known Filipino favorites reliant on meat, such as kare kare, a rich stew characterized by a thick peanut base, where the oxtail element has been intentionally omitted.

At Cosmic Restaurant, the focus is on incorporating vegetables in their dishes. Instead of using fish or pork, they opt for tofu in their popular sinigang (a sour soupand customer-favorite sizzling sisig. Additionally, their rendition of dinuguan, known as beanuguan, traditionally made with pork offal and blood, replaces those ingredients with black beans. According to Dhanvan Saulo, co-founder of the restaurant, customers are often unaware that they are consuming vegan food, unless informed otherwise. During a lunch at the Kapitolyo branch, one of the three locations owned by the chain in Manila and Siargao island, Saulo shares that his upbringing in a Hare Krishna community in the Philippines influenced his preference for Filipino cuisine.

living a meat-free existence has never been a part of his life’s journey. With Cosmic, his aim is to impart the flavors he grew up with and enjoyed at home to others. The objective is to present Filipino cuisine in a veganized manner while preserving its authentic taste. This may appear paradoxical to many Filipinos, particularly those from earlier generations, as the presence of meat holds a central role in their culinary traditions. In fact, the concept of a vegan adobo dish has become a comedic punchline and even the vegetable side dishes at Filipino restaurants are commonly seasoned with pork, patis (fish sauce), or bagoong (shrimp paste). This prevailing reality presents an opportunity for change.

to improve their personal health and contribute to the well-being of the planet, the popularity of plant-based eating is steadily increasing in the United States. Interestingly, this trend is also observed within the Filipino diaspora, which represents the largest population residing in the US. While comprehensive data on meat-free diets in the Philippines may be limited, the existence of the influential and thriving Manila Vegans Facebook group, comprising over , devoted followers, serves as a testament to the growing community within the country. Additionally, the rising availability of meat alternatives in supermarkets nationwide and the annual VegFest held in Manila, renowned as the largest vegan festival in Asia, further indicate the expanding interest in plant-based lifestyles. For individuals seeking a healthier existence and a positive environmental impact, embracing plant-based choices has become an increasingly viable option.

is imperative for those who desire to adopt a plant-based lifestyle while still indulging in their beloved comfort foods to acquire the s of preparing Filipino cuisine that possesses equal succulence without the inclusion of meat. RG Enriquez-Diez, who relocated from the Philippines to the San Francisco Bay Area during her formative years at the tender age of , discovered the significance of this endeavor when she initially contemplated veganism due to her concern for animal rights and personal well-being during her college years. In order to alleviate her yearning for home, she sought solace in Filipino gastronomy – yet found herself confronted with meals predominantly centered around animal protein.

Having a fully vegan meal in our home seemed almost inconceivable, she stated. I aimed to avoid offending my parents, while also preserving my cultural ties. She commenced her culinary exploration by creating vegetarian renditions of tinola (a chicken and chayote squash soupand munggo guisado (a stew featuring mung beans). Surprisingly, her mother provided unexpected support throughout this journey, ensuring the authenticity of the flavors. These endeavors materialized into the birth of Astig Vegan, a remarkable blog, which ultimately culminated in the publication of an exquisite cookbook.

In Summary

In conclusion, discovering the joy of Filipino cuisine without the inclusion of meat has not only provided RG Enriquez-Diez with a delicious alternative, but also allowed her to stay true to her beliefs and values. By adapting traditional comfort foods and embracing veganism, she has been able to create a bridge between her Filipino heritage and her ethical choices. Through her culinary journey, she has shown us that it is possible to enjoy the flavors and richness of Filipino cuisine while still promoting a cruelty-free lifestyle. So, whether you are a vegan looking for new culinary experiences or someone interested in exploring different cultural flavors, give these plant-based Filipino dishes a try and embark on your own journey of flavorful discovery.