Vegan Sinigang na Baboy (Pork Sinigang)

Discover the ultimate plant-based twist on a Filipino classic with this Vegan Sinigang na Baboy (Pork Sinigang). Packed with vibrant flavors, this hearty tamarind soup swaps traditional pork for tender young jackfruit and protein-rich tofu, creating a satisfying, cruelty-free alternative. The tangy broth is infused with tamarind paste, soy sauce, and a hint of umami from miso, while fresh vegetables like eggplant, radish, and water spinach (kangkong) lend their texture and nutrition. Long green chili peppers provide a gentle heat, making it the perfect balance of sour, savory, and spice. Ready in just an hour, this vegan Filipino sinigang is a comforting, wholesome dish that's ideal served as a standalone soup or alongside a steaming bowl of rice. Whether you're a lover of global vegan recipes or just craving the nostalgic taste of home, this recipe is sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 cups water
• 3 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon coconut oil
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 3 medium tomatoes, chopped
• 2 pieces long green chili peppers
• 1 medium radish, sliced
• 1 large eggplant, cut into rounds
• 1 bunch water spinach (kangkong), large leaves removed from stems
• 2 tablespoons miso paste
• 1 can (about 20 oz) jackfruit, young and unripe, canned, drained and rinsed
• 14 ounces tofu, firm, cubed

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the garlic and onions, and sauté until fragrant, about 3 minutes.

Step 2

Add the chopped tomatoes and cook until softened, about 5 minutes.

Step 3

Pour in 8 cups of water and bring to a boil.

Step 4

Add the tamarind paste and soy sauce to the pot, stirring to combine.

Step 5

Gently add the sliced radish, eggplant, and long green chili peppers. Cook for about 5 minutes.

Step 6

Add the jackfruit chunks and the tofu cubes to the simmering soup. Continue to cook for another 10 minutes.

Step 7

Incorporate the miso paste by dissolving it in a small amount of the hot broth, then adding it back to the pot.

Step 8

Taste the soup and adjust seasoning with more tamarind paste or soy sauce if needed.

Step 9

Finally, add the water spinach (kangkong) and let it wilt for 2-3 minutes.

Step 10

Turn off the heat and serve hot as a soup or with steamed rice on the side.

Nutrition Facts

Serving size	(4196.9g)

Amount per serving	% Daily Value*
Calories	1316.7

Total Fat 50.8g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2899.1mg	0%
Total Carbohydrate 142.9g	0%
Dietary Fiber 48.7g	0%
Total Sugars 70.3g
Protein 92.4g	0%

Vitamin D 0IU	0%
Calcium 3306.6mg	0%
Iron 22.7mg	0%
Potassium 6101.0mg	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: 32.7%

Protein: 26.4%

Carbs: 40.9%