Vegan Sinigang na Baboy

Indulge in the comforting, tangy flavors of *Vegan Sinigang na Baboy*, a plant-based twist on the classic Filipino sour soup. This hearty vegan recipe swaps traditional pork for tender young green jackfruit, perfectly mimicking the meaty texture. A vibrant medley of vegetables like water spinach, radish, eggplant, and tomatoes, combined with the zesty punch of tamarind paste, creates a tantalizing broth that's both nourishing and flavorful. Enhanced with vegan fish sauce and a touch of spice from whole green chili, this dish delivers an authentic Filipino experience without compromising your plant-based lifestyle. Ready in just 50 minutes, this wholesome soup pairs beautifully with steamed rice for a satisfying and vegan-friendly comfort meal. Perfect for those craving traditional Filipino cuisine with a modern twist!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the cooking oil in a large pot over medium heat. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent.

Step 2

Stir in the chopped tomatoes and cook until they soften, releasing their juices.

Step 3

Add the young green jackfruit to the pot. Stir well to coat with the tomato mixture.

Step 4

Pour in the water followed by the tamarind paste. Stir to dissolve the tamarind paste thoroughly.

Step 5

Add the sliced radish, chopped eggplant, and whole long green chili to the pot. Bring to a boil.

Step 6

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.

Step 7

Season the soup with vegan fish sauce, salt, and black pepper. Adjust the seasoning to taste.

Step 8

In the last 5 minutes of cooking, add the kangkong (water spinach). Stir and allow it to wilt in the hot soup.

Step 9

Remove the pot from the heat and let the soup rest for a couple of minutes before serving.

Step 10

Serve hot with steamed rice for a complete and satisfying meal.

Nutrition Facts

Serving size	(2834.7g)

Amount per serving	% Daily Value*
Calories	1134.1

Total Fat 33.8g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 4701.4mg	0%
Total Carbohydrate 209.5g	0%
Dietary Fiber 40.1g	0%
Total Sugars 149.2g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 463.5mg	0%
Iron 7.9mg	0%
Potassium 5304.4mg	0%

*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.

Source of Calories

Fat: 24.6%

Protein: 7.5%

Carbs: 67.9%