Vegan Beef Sinigang
Experience the comforting tang of Filipino cuisine with our Vegan Beef Sinigang—a plant-based twist on the beloved sour soup classic. This hearty recipe swaps traditional beef with tender vegan beef chunks and protein-packed silken tofu, creating a wholesome and satisfying dish without sacrificing flavor. Infused with the tangy zest of tamarind paste, the rich broth is brimming with vibrant vegetables like daikon radish, eggplant, green beans, and spinach, making it as nutritious as it is delicious. Perfectly seasoned with soy sauce or a fish sauce alternative, this vegan sinigang recipe is entirely dairy-free, packed with umami, and customizable to your taste. Whether enjoyed on its own or spooned over steamed rice, this 45-minute dish offers an authentic taste of the Philippines in a cruelty-free, planet-friendly way. Vegan comfort food has never been this soulful!
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Recipe Information
Ingredients
- 200 grams vegan beef chunks
- 3 tablespoons tamarind paste
- 6 cups water
- 1 medium onion, sliced
- 2 ripe tomato, quartered
- 1 daikon radish, peeled and sliced
- 1 eggplant, sliced
- 100 grams green beans, trimmed
- 100 grams water spinach (kangkong) or regular spinach
- 200 grams silken tofu, cubed
- 3 tablespoons fish sauce alternative or soy sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
Add the tomatoes and continue to cook until they soften, about 3 minutes.
Pour in the water and bring to a boil. Add the tamarind paste and stir to dissolve.
Once boiling, add the vegan beef chunks and let it simmer for about 10 minutes to allow flavors to meld.
Add the daikon radish and cook for another 5 minutes until slightly softened.
Stir in the eggplant and green beans, cooking for an additional 5 minutes or until the vegetables are tender.
Add the fish sauce alternative or soy sauce, salt, and black pepper. Taste and adjust seasoning as necessary.
Carefully add the cubed silken tofu and let it warm through, being gentle so as not to break the tofu cubes.
Lastly, add the water spinach or regular spinach and cook just until wilted, about 1-2 minutes.
Serve hot as a soup or over steamed rice for a more filling meal. Adjust the seasoning with additional tamarind paste or salt to your preference before serving.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7545 mg | 328% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 51.2 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2890 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
