Vegan Lechon
Experience the bold flavors of the Philippines with this innovative Vegan Lechon recipe—a plant-based twist on the beloved traditional roasted pork dish. Featuring tender young green jackfruit and extra firm tofu, this savory masterpiece is slow-simmered in a fragrant marinade of soy sauce, coconut vinegar, lemongrass, and garlic, then pan-fried to achieve a golden, caramelized exterior reminiscent of the original. Enhanced with a touch of liquid smoke for authentic depth and spiced with paprika and brown sugar, this hearty dish delivers a satisfying umami punch while staying entirely vegan. Perfect for serving with fluffy steamed rice or wrapped in a tortilla, Vegan Lechon is a flavorful centerpiece that’s ideal for both special occasions and everyday dinners. Packed with healthy ingredients and full-bodied taste, it’s the ultimate crowd-pleaser that proves indulgence can be guilt-free.
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Recipe Information
Ingredients
- 800 g Young green jackfruit (canned, in brine)
- 400 g Extra firm tofu
- 60 ml Soy sauce
- 30 ml Coconut vinegar
- 500 ml Vegetable broth
- 4 Garlic cloves, minced
- 1 Banana hearts (optional)
- 2 Lemongrass stalks, halved and smashed
- 2 Bay leaves
- 1 tsp Black peppercorns
- 1 tsp Liquid smoke
- 2 tbsp Coconut oil
- 1 tsp Salt
- 1 tsp Paprika
- 1 tbsp Brown sugar
Instructions
Drain the canned jackfruit and rinse thoroughly to remove any brine taste. Squeeze out any excess water and set aside.
Press the tofu to remove excess moisture. Cut the tofu into cubes of about 1 inch.
In a large pot, combine soy sauce, coconut vinegar, vegetable broth, minced garlic, lemongrass, bay leaves, and black peppercorns. Bring to a simmer.
Add the jackfruit and tofu to the pot, ensuring they are submerged in the liquid. Add a little water if needed to cover. Simmer for about 45 minutes.
Remove the pot from heat. Discard the lemongrass and bay leaves. Let the jackfruit and tofu cool slightly before handling.
Using two forks, shred the jackfruit chunks to resemble pulled pork consistency.
If using banana hearts, peel the layers until you reach the light colored heart. Slice thinly and rinse under water. Pat dry.
In a large non-stick skillet, heat coconut oil over medium-high heat.
Add the shredded jackfruit and tofu cubes to the skillet, and fry until they develop a golden brown color and slight crispy texture, about 15-20 minutes.
Add liquid smoke, salt, paprika, and brown sugar to the skillet. Stir well to coat the jackfruit and tofu, adjusting seasoning to taste.
Continue to cook until the mixture is caramelized and aromatic, about 5 more minutes.
If using banana hearts, add during the last 5 minutes of cooking.
Serve the vegan lechon hot, with steamed rice or in a wrap, garnished with green onions or fresh herbs.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.3 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1214 mg | 26% | |
*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.
