Vegetarian Sinigang na Baboy (Pork Sinigang)

Experience the comfort of traditional Filipino flavors with a plant-based twist in this Vegetarian Sinigang na Baboy (Pork Sinigang). This hearty and sour soup is brimming with fresh vegetables like radish, eggplant, and okra, perfectly balanced with the tangy goodness of tamarind paste. The use of a plant-based pork substitute makes this recipe a wholesome, meat-free alternative while still capturing the essence of the classic dish. Fragrant aromatics like garlic, ginger, and onions form the base, while water spinach (kangkong) and green chili add a burst of freshness and a touch of heat. Ready in just one hour, this vegan-friendly sinigang is perfect for cozy family dinners and pairs beautifully with steamed rice. Create a bowl of heartwarming Filipino comfort food, minus the meat!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1 inch ginger, sliced
• 400 grams plant-based pork substitute
• 2 medium tomatoes, quartered
• 6 cups water
• 3 tablespoons tamarind paste
• 1 medium radish, sliced
• 1 medium eggplant, sliced
• 10 pieces okra, cut into 1-inch pieces
• 2 long green chili
• 2 cups water spinach (kangkong) leaves
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 0.5 teaspoon black pepper

Directions

Step 1

Heat vegetable oil in a large pot over medium heat.

Step 2

Add sliced onions and sauté until translucent, about 3 minutes.

Step 3

Add minced garlic and sliced ginger, stir for another minute until fragrant.

Step 4

Introduce the plant-based pork substitute and cook, stirring occasionally for about 5 minutes, until lightly browned.

Step 5

Add quartered tomatoes to the pot, allowing them to soften slightly.

Step 6

Pour in 6 cups of water and bring to a boil.

Step 7

Once boiling, add the tamarind paste, stirring until it fully dissolves into the broth.

Step 8

Reduce heat to a simmer and add the sliced radish, eggplant, and okra. Cook for 10 minutes or until vegetables are tender.

Step 9

Toss in the long green chili and water spinach leaves, allowing them to wilt in the hot soup.

Step 10

Season with salt, soy sauce, and fresh ground black pepper to taste.

Step 11

Simmer for an additional 5 minutes to let the flavors meld.

Step 12

Serve hot with steamed rice on the side.

Nutrition Facts

Serving size	(3360.2g)

Amount per serving	% Daily Value*
Calories	1515.6

Total Fat 69.1g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 7335.6mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 45.7g	0%
Total Sugars 63.2g
Protein 106.0g	0%

Vitamin D 0IU	0%
Calcium 923.2mg	0%
Iron 25.4mg	0%
Potassium 5350.2mg	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: 40.1%

Protein: 27.3%

Carbs: 32.6%