Vegan Sinigang na Baboy
Dive into the comforting flavors of **Vegan Sinigang na Baboy**, a plant-based twist on the iconic Filipino sour soup. This vibrant recipe features **young green jackfruit** as a hearty meat alternative, simmered alongside fresh vegetables like **eggplant**, **radish**, and **kangkong (water spinach)** in a tangy tamarind-infused broth. Enhanced with a **vegan fish sauce** for an authentic umami kick, this dish beautifully balances savory, sour, and earthy flavors. Perfectly paired with steamed rice, this satisfying soup is both wholesome and packed with bold, traditional Filipino taste. Ready in just 50 minutes, it's a must-try for those craving a comforting vegan meal that honors classic culinary traditions!
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Recipe Information
Ingredients
- 400 grams (canned, drained and rinsed) young green jackfruit
- 1000 ml water
- 3 tablespoons tamarind paste
- 3 large, chopped tomatoes
- 1 large, sliced onion
- 3 cloves, minced garlic
- 100 grams kangkong (water spinach)
- 1 medium, sliced into rounds radish
- 1 medium, chopped eggplant
- 2 whole long green chili
- 2 tablespoons fish sauce alternative (vegan fish sauce)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons cooking oil
Instructions
Heat the cooking oil in a large pot over medium heat. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent.
Stir in the chopped tomatoes and cook until they soften, releasing their juices.
Add the young green jackfruit to the pot. Stir well to coat with the tomato mixture.
Pour in the water followed by the tamarind paste. Stir to dissolve the tamarind paste thoroughly.
Add the sliced radish, chopped eggplant, and whole long green chili to the pot. Bring to a boil.
Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let it cook for 20 minutes until the vegetables are tender.
Season the soup with vegan fish sauce, salt, and black pepper. Adjust the seasoning to taste.
In the last 5 minutes of cooking, add the kangkong (water spinach). Stir and allow it to wilt in the hot soup.
Remove the pot from the heat and let the soup rest for a couple of minutes before serving.
Serve hot with steamed rice for a complete and satisfying meal.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 149.2 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 5304 mg | 113% | |
*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.
