Vegan

Filipino
Food
ILLUSTRATED BY

Victoria Lee
Vegan
Filipino
Food
Brought to you by
Food Empowerment Project
Illustrated by
Victoria Lee
Mabuhay
Have you eaten yet? In this booklet you will find recipes for If you enjoy this booklet, please visit veganfilipinofood.com
delicious vegan Filipino dishes, along with information on and consider donating your own authentic, homemade food
the power of your food choices. Whether you are vegan, creations. We welcome more recipe ideas from our pamilya
vegetarian, or vegan-curious, we want to help you prepare to inspire justice and compassion for the animals, the Earth,
delicious and nutritious meals without harming animals, other and people!
humans, yourself, or the Earth!
Padayon,
Food Empowerment Project (F.E.P.) created this booklet to
share flavors from the Philippine Islands with our Filipino/a/x
community and beyond. Erika and Eva, two proud Pinay
members of the F.E.P. team, are excited to demonstrate that
by adapting traditional recipes and exploring dishes that Erika and Eva
naturally do not contain animal ingredients, it is possible to
eat vegan and still enjoy our favorite comfort foods. We hope
to inspire our kababayans to expand our circle of compassion
and justice to include non-human animals.

Hand in hand with advocating for animals, F.E.P. also views

advocating for farm workers as an essential facet of social
justice. Most fruits and vegetables that we eat are picked by
farm workers who often suffer from unfair treatment. These
issues deeply resonate with Filipino values of community
solidarity and land stewardship. Our people have fought for
farm worker justice in struggles such as the 1965 California
Delano grape strike, started by Larry Itliong, Philip Vera Cruz,
and other manongs, and supported by Chicanx allies such
as Cesar Chavez and Dolores Huerta (the co-founders of the
United Farm Workers).

Maraming salamat to our talented creative team and to the

volunteers who donated recipes and photos! Thank you for
partnering with us to carry our people’s traditions of growth,
compassion, and respect for the environment into the 21st
century. It is an honor to have curated this celebration of our
homeland, our ancestors, and our values.

1
 Introduction.....................................................................01

Recipes

Entrées
“Chicken” Adobo........................................................13
Kare-Kare.....................................................................15
Sisig..............................................................................17
Filipinx-Style Spaghetti................................................19
Pinakbet.......................................................................21
Pancit Bihon.................................................................22

Contents
Snacks
Lumpia..........................................................................25
Siopao..........................................................................27
Ukoy.............................................................................29
Champorado................................................................31
Dilis “Dry Anchovies”..................................................32

Dips, Drinks, & Desserts

Cassava Cake...............................................................35
Turon............................................................................36
Puto Bumbong Rice Cakes..........................................37
Cantaloupe Drink.........................................................39
Sari-Sari Teriyaki Sauce................................................40
Banana Ketchup...........................................................41

Get Involved & Acknowledgements..............................43

Glossary............................................................................44
What is Veganism and Animals
Many people choose veganism because they care deeply
about nonhuman animals and don’t want to participate in

veganism?
the suffering and violence that animals experience for the
production of food, clothing, cosmetics, and entertainment.
We know that we share this wonderful planet with animals,
who have rich inner lives and social bonds with one
another, including those who live in oceans and lakes. They
Veganism in its most basic sense is about trying to minimize suffering experience love, joy, frustration, pain, and a whole range of
in the world by reducing the harm we cause to animals. As you other emotions. Sadly, animals are exploited in a variety of
learn more about veganism, you will discover that it also has a big ways (such as farming, product testing, and entertainment)
impact on many other areas of our world. Vegans believe we can through which they experience bodily violence, psychological
extend care to other species by not consuming anything derived torment, and the trauma of repeated separation from their
from nonhuman animals or insects - for instance, by avoiding animal- family and friends. For instance, cows in the dairy industry
based “meat,” eggs, milk, fishes and other aquatic life, and honey. are forcibly impregnated over and over again, go through
The best news is that vegans still enjoy a wide range of delicious and incredible anguish when their baby calves are taken away
nutritionally vibrant plant-based foods. Being vegan also involves from them within a few hours or days of birth, and are
expanding our circle of care to other aspects of our life beyond food milked intensively until they are deemed “spent” and sent
and thinking about the opportunities for living compassionately in to slaughter long before their natural lifespan is up. Animals
terms of what we wear, what kinds of products we use, and what suffer tremendously so that humans can consume their
kinds of entertainment we support. For example, vegans aim to bodies in many different forms. We believe a primary reason
avoid the use of animal-based products, including leather, fur, wool, to go vegan is to show compassion and respect for other
silk, or down, and skin- and body-care products or cosmetics that species by not causing them harm.
include animal-based ingredients or were tested on animals. Vegans
will additionally opt for enjoying the wide range of entertainment
and family activities that don’t exploit animals. This means avoiding
circuses that use animals, zoos, rodeos, aquaria, and marine parks.
While it is impossible to entirely avoid harming other species, vegans
aim to reduce and eliminate, as much as possible, their harmful
impacts.

The remarkable thing about focusing on the power of your food

choices is that it’s a form of activism you can engage in several
times a day!

1
The Humane Myth
Have you ever seen products labeled as “humanely raised”
or “humanely slaughtered”? Some farms that raise animals
for food brand their products with these marketing terms.
Consumers concerned with the welfare of animals will often
choose products labeled with promises of “humaneness,” but
these terms can be confusing and misleading. In reality, nearly
all animals raised for food are forcibly reproduced (usually
through artificial insemination), separated from their young
and other family members, and slaughtered in adolescence.
It’s important to know what labels mean and how they are
used by the industry to mislead consumers. Here are a couple
common examples used by the egg industry: Cage free refers
to egg-laying hens who are housed in a building or enclosure
without the use of cages. It doesn’t mean they get to live
Veganism and the Environment
outside or are treated with care and consideration. Free range In addition to being compassionate for animals, veganism is also
refers to egg-laying hens who are housed in a building or better for the environment. Both large- and small-scale farms
enclosure with continuous access to outdoors. It’s important that raise animals have profoundly negative consequences on
to note that the U.S. government does not specify whether our air, water, and soil quality. Farmed animals contaminate
hens actually need to spend any time outdoors, just that they surrounding waterways, killing off huge areas of aquatic life
have “access,” and, in fact, that access might just be a small and creating marine dead zones. Air and water contamination
opening that leads to a screened-in area where only a limited pose a major problem as a result of manure disposal, chemical
number of hens can be outdoors. Knowing what labels actually usage, and disposal practices, especially since there are
mean can help to dispel the humane myth. If you care about typically no waste treatment facilities for farms.
animals and you don’t want to cause them harm, stay away
from all animal products. Knowledge is power! Food is power! While pollution is almost everywhere, Black and Brown
communities are burdened with a disproportionate number
of facilities that fill the air, soil, and water with contaminates
negatively affecting the well-being of residents. Their health is
also often compromised due to a lack of access to healthy foods
in their neighborhoods. Those who work on environmental
justice issues refer to these inequities as environmental racism.

Animal agriculture is also highly resource-intensive, demanding

extreme levels of water use, land clearing, and deforestation
(in the U.S. and around the world). Following a vegan lifestyle
isn’t free from environmental impact, but choosing veganism
dramatically lowers your carbon footprint and keeps you from
contributing to some of the worst forms of environmental
degradation and injustice.

4
 high-lactose foods the norm has long been a form of dietary
Veganism Nutrition and colonization, both in the past as colonial diets were introduced
and forcibly replaced non-colonial food traditions, and in the
Community Health present with the continued non-availability of non-dairy (i.e.,
Many people of all socioeconomic and cultural backgrounds dairy alternatives) foods, especially in areas where Black,
are increasingly choosing veganism for its positive impacts on Indigenous, and Brown people live. Having access to nondairy
their individual and community health. There continues to be foods is an important step in decolonizing the diet.
an increased understanding that foods high in processed and
animal-based ingredients are implicated in many of the major
diseases and causes of mortality, including heart disease, type
2 diabetes, and some cancers. Whole
food, plant-based diets are growing in
popularity not only for their ability to
meet the nutritional needs of humans
at all stages of life but also as a
way to prevent some of these diet-
related diseases. Black and Brown
communities and low-income areas
are especially prone to experiencing
high rates of diet-related diseases
due to a lack of access to healthy
foods, and we know this access Slaughterhouse and Factory
should be a right, not a privilege!
This is one reason why it’s an area Farm Workers
we work on.
As if there weren’t enough reasons already to go vegan (for
Lactose Normal the animals, for the environment, for human health), the
plight of those working in animal agriculture adds another
The majority of Black, Indigenous, compelling reason to not support animal consumption. The
and Brown people (roughly 50 human laborers employed by slaughterhouses and factory
million people in the United farms are a highly exploited group, comprised primarily of
States) do not possess the Black and Brown people, immigrants (both documented and
enzyme required to break down undocumented), and people with felony convictions who,
dairy foods. Most often referred because of discriminatory hiring practices, have trouble
to as “lactose intolerance” (a term finding work elsewhere. Nearly all slaughterhouse and factory
that implies there is something farm workers have low incomes and take work in these spaces
wrong with those who don’t because they have few or no other options. This work is some
digest the milk of another of the most dangerous in society, and the speed with which
species), Food Empowerment workers have to perform their jobs causes repetitive stress
Project coined the term “lactose injuries, accidents (sometimes fatal), and psychological harm.
normal” to reject the tendency to Choosing a vegan lifestyle is therefore one way to avoid
frame those who do not digest supporting this particular form of exploitative labor.
lactose as abnormal. Making

5 6
Eating on a Budget A More Ethical Veganism
We know it’s not always easy for everyone to go vegan, as Just because it’s vegan doesn’t mean that it’s cruelty-free!
many people aren’t paid a living wage or may lack access to There are many other areas of violence and exploitation to
healthy foods. We advocate supporting living-wage efforts take into consideration in a vegan lifestyle. Grave injustices
to help everyone afford healthy foods. For people who occur in the treatment of human farm workers and laborers
have the ability to live on a budget, these are some tips to involved in the production of produce and other foods
help you eat vegan with limited funds. Buying foods in bulk, that vegans regularly eat. We know that learning about
where bulk food buying is a possibility, is often cheaper than these issues can help to ensure eating a diet that reflects a
buying the pre-packaged option. Buying dried beans instead commitment to nonviolence, justice, and compassion so we
of canned, for instance, and dry grains in larger quantities can eat with our ethics.
is usually more cost effective. Community buying can be
a great option for purchasing food in larger, discounted
quantities, both because it makes it more affordable and U.S. Farm Workers and Slavery
because communities can create networks to share the
burden of accessing foods that may require some travel to Have you ever thought about the people behind the scenes
reach. Working out a collaborative buying agreement with when it comes to the food on your plate? The plight of farm
others in your community could involve different community workers (including children) who labor to grow and harvest
members going to different stores to save time, or it could produce is a core issue in making a more just food system.
involve buying (online or in-person) a large quantity of grains Farm workers labor under highly exploitative conditions in
or dried legumes to be shared. It is unfortunate that farmers’ the United States and around the world to bring produce
markets are often held at times when many working people to market. They earn below-poverty-level wages for their
cannot attend and they aren’t always promoted in various work, are exposed to extreme heat, are forced to live in
languages, but many are increasingly accepting Supplemental substandard housing (while many are homeless), are subjected
Nutritional Assistance Program (SNAP) benefits/EBT, and to physical and sexual abuse, and are routinely exposed to
some even have programs that provide accompanying agricultural chemicals. Farm workers in the United States have
discounts or ways to increase the impact of each dollar spent an average life expectancy of 49 years as a result of these
to offset the costs of farmers’ market purchasing. At a more conditions. Within the United States, slavery in agriculture
structural level, more diverse forms of activism oriented is ongoing and involves confinement; forced labor with no
around access to healthy foods are needed, where people pay; psychological, physical, and sexual abuse; and human
can grow their own food and businesses like worker-owned trafficking. Recent examples of the latter include workers from
cooperatives can flourish, where the money and successes Mexico and Guatemala enslaved on citrus farms in Florida
can stay in the community and help that community to thrive. and the Carolinas; migrant farm workers on tomato farms
in Immokalee, Florida; and Haitian farm workers on pea and
bean farms in southern Florida.

When possible, choosing organic produce is one way to

reduce harm for farm workers, since it eliminates or reduces
toxic exposure to pesticides and herbicides. Another powerful
way to make a difference is to honor boycotts called by farm
workers themselves to stand in solidarity with worker-led
labor movements. Connect with F.E.P. through our website
and social media to learn more about other ways of fighting
for farm workers’ rights.
7 8
Child Labor and Slavery in the An Ongoing Ethical Journey—
Chocolate Industry Food Is Power!
Do you love chocolate? Have you ever wondered where We know that becoming vegan is an ongoing process of
your chocolate was produced? Chocolate is one of those learning and reflecting on how we can live more ethically
pleasures some people say they simply can’t live without, and compassionately. This involves staying informed and
and luckily there are plenty of chocolate products that are considering the effects of our dietary choices on the animals,
vegan. But cocoa production is a complicated and often highly humans, and environment around us, and we’re aware that
exploitative endeavor for the humans who work harvesting and there are always more opportunities for greater ethical
processing it. Approximately 70 percent of cocoa produced considerations. As we mentioned earlier, just because it’s
globally comes from Western Africa (primarily Ghana and vegan doesn’t mean it’s cruelty-free. Some of our favorite
the Ivory Coast), where cocoa farms engage in widespread vegan foods further encourage us to think ethically about
human trafficking, the worst forms of child labor, and slavery. our everyday food choices. Bananas—the most commonly
As a result of the secrecy of the cocoa industry in this region consumed fruit in the United States—are most often grown
and the danger of investigating labor practices, it’s difficult and distributed under conditions of extreme injustice
to really know whether any cocoa coming from this region is involving violent labor practices; corporate ownership and
produced using ethical labor practices. Be sure to check our consolidation; environmental devastation; and colonialism,
F.E.P. website for our chocolate list that shows companies we sexism, and racism.
do (many from the Philippines) and do not feel comfortable
recommending based on their sourcing and labor practices. Much coffee production involves child labor, slavery,
For your convenience when shopping, we also have an F.E.P. environmental destruction, and the exploitation of nonhuman
Chocolate List app available on both iOS and Android. animals. Wine production involves the widespread use of farm
workers employed precariously and seasonally, and wine often
uses animal-based filtration systems in its production. Palm
oil, an ingredient in many processed foods, is implicated in
the massive destruction of land and forests that are home to
Indigenous communities and nonhuman animal species like
orangutans.

One of the inspiring things about going vegan is how it can be

an ongoing journey of growth, new knowledge, and continued
ethical reflection that makes space for understanding how we
are connected and accountable to others. Food Empowerment
Project is here to help you on your journey by providing
information on our website, making recommendations, and
constantly working to share resources for how we can all live
more ethically through the power of our food choices!

10
Entrées
 “Chicken” Adobo
10 minutes (+35 minutes marinating time)
30 minutes 8 servings

Vinegar and soy sauce are the heart of adobo, and this delicious balance of salty and
savory is just one take on what many consider the Philippines unofficial national dish
that has many variations throughout the Philippine Islands!
Recipe by Roberto Galera with vegan modification by Chef Evangelina

1 (14 ounces) can Tender Bits or 3 tablespoons apple cider vinegar

chicken flavored seitan
1 teaspoon peppercorns
1½ cups of water
4 teaspoons Himalayan pink salt
¼ cup cooking oil
4 garlic cloves, peeled and grated
¼ cup golden agave fine

¼ cup Bragg Liquid Aminos (or 3 dried bay leaves

you can use low-sodium soy sauce)

01 Cut the Tender Bits into bite-sized pieces and set aside.

02 Grate the garlic and place in a large glass casserole dish.

03 Pour the Bragg Liquid Aminos over the garlic.

04 Place the Tender Bits into the marinade and make sure it is all covered. Let
marinate for a total of 30 minutes. (Stir the Tender Bits after 15 minutes to
make sure all is equally marinated.)

05 Put a non-stick pan on the stove and set to medium high heat. When the pan is
hot, slowly pour the oil into the pan.

06 Pick up the marinated Tender Bits with a slotted spoon so you do not pick up
too much liquid and put in the pan. Brown each piece on all sides. You might
have to do this in two batches. Do not overcrowd the Tender Bits or they will
steam instead of brown. Once you have browned the first batch, set aside. Add
the new batch to brown.

07 When both batches are done, combine the two batches into the pan.

08 Pour the remaining marinade over the Tender Bits in the pan and add the water.
Bring to a boil.

09 As the Tender Bits are boiling, add the dried bay leaves, the salt, and the whole
peppercorns.

10 Lower to simmer but with enough heat so it is at a low boil for 15 minutes.

11 Add apple cider vinegar and agave. Stir and cook for 5 more minutes.

12 Taste and adjust to your liking. Enjoy!

Photo by Mike & Sarra Coryell.

13 14
 06 Add long beans, snow fungus, and baby bok choy. Bring to a boil and

Kare-Kare
turn off heat.

07 Serve hot, preferably with rice and black bean sauce on the side.

30 minutes 45 minutes 8–12 servings

Substitution Notes:
Kare-Kare is a rich stew with a thick, savory peanut sauce. Traditionally, a Filipinx
fiesta is not complete without this delicious dish, but this veganized version is If you have trouble finding some of the ingredients in this recipe, the following
simplified enough to be an everyday dinner. are the most acceptable substitutes:

Recipe by RG Enriquez at astigvegan.com. Banana Blossom - substitute canned, which is ready to use
Peanuts - regular peanut butter
White Rice - toasted rice flour
Dried Snow Fungus - 3 tablespoons textured soy protein
1–2 banana blossom buds + water 1 cup peanuts, toasted and blended
and juice of one lemon for soaking with ¾ cup of water until smooth and
creamy
3 tablespoons oil
½ cup white rice, toasted and ground
4 garlic cloves, peeled, crushed, and to a powder, mixed in ¾ cup water
minced (make sure there are no lumps in
the mixture by adding more water if
1 yellow onion, peeled and chopped necessary)

A few pinches of sea salt 1 small bunch of long beans, cut to

2-inch slices, ends removed
8 cups of water
2 pieces dried snow fungus, soaked
2 eggplants, cut into one-inch slices in warm water for 1-3 minutes, base
removed, cut into big chunks
2 cups vegetable broth or more to
taste 1 bundle of baby bok choy, bottom
stalk cut off, thoroughly washed
4½ tablespoons achuete or annatto
powder, mixed and fully dissolved in 2 2 tablespoons black bean sauce mixed
cups of water in 2 tablespoons nori seaweed flakes/
powder (as a condiment) (optional)

01 Peel outer layers of banana blossom until you reach the pale yellow, tender
bud. Discard outer layers and yellow pistils. Have a large bowl of salt or lemon
water nearby. Oil your knife and cutting board to prevent sap from sticking. Cut
off the stem and slice bud in half lengthwise. Cut in chunks and immediately
submerge the banana blossom in salt/lemon water. Dismantle layers and soak
for at least 15 minutes. Discard soaking water and do a final rinse.

02 In a large pot, sauté garlic with oil until fragrant. Follow with onions. Add a
few pinches of sea salt and sauté until onions have turned soft and translucent.

03 Add banana blossom, eggplant, water, vegetable broth, and achuete mixture.
Mix and cover pot. Simmer until eggplant and banana blossom are tender.

04 Add peanut butter. Simultaneously pour rice mixture while mixing pot with a
ladle. Keep mixing until sauce gets smooth and creamy. Simmer for 10 minutes.
If sauce gets too thick, add more water one cup at a time until consistency is
creamy.

05 Adjust seasoning by adding more vegetable broth or peanut butter to taste.

Photo by Zack Marker/@stuffontoast.

15 16
 Sisig
20 minutes 35–40 minutes 4 servings

Sisig is a traditional Kapampangan “pulutan,” a dish that goes well with an alcoholic
drink. This vegan version tastes just like the original except you can make this in half
the time. Top with a vegan fried egg for an authentic sisig experience.
Recipe by RG Enriquez of astigvegan.com.

For the Marinade: For the Sauté:

½ cup soy sauce 2 tablespoons refined coconut oil

3 cloves of garlic, peeled, crushed, ½ tablespoon ginger, diced

and minced
2 cloves of garlic, minced
¼ cup coconut vinegar
½ yellow onion, diced
¾ tablespoon sugar
2 chili peppers, or more for an extra
½ teaspoon whole peppercorns kick (you may also save some for
garnish)
For the Main Ingredients:
½ tablespoon kalamansi juice, or
7–10 shiitake mushrooms, diced lemon or lime juice

12 oyster mushrooms, diced

2 ounces of beech mushrooms, diced

1 block firm tofu, diced

Smoked paprika (optional)

01 Combine all the main ingredients, except tofu, into the marinade and
marinate for 15 minutes. Remove mushrooms and set aside. Save marinade
sauce.
02 Heat a pan over high heat and pour oil. Fry tofu on all sides until golden
brown. Season with smoked paprika (optional).
03 Lower heat and set aside tofu. Add more oil and sauté garlic, ginger, and
onion until onion has become soft and translucent.
04 Add chili pepper, mushroom, tofu, and kalamansi juice. Mix well. Add more
marinade sauce if preferred.
05 Cook until sauce has reduced and dried up, about 15–20 minutes. If the sauce
has not dried up, drain the remaining sauce. Continue to cook the tofu and
mushrooms until there’s no more watery sauce. Adjust seasoning to taste.
Turn off heat and serve hot, preferably with rice on the side.

Photo by Erika Galera.

17 18
 05 Add tomato sauce, tomato paste, sweet relish, soy sauce, maple syrup,

Filipinx-Style and non-dairy milk. Mix well, cover, and simmer for 5 minutes, stirring
every minute so sauce won’t stick on the bottom of the pan.

Spaghetti
06 Add fried tofu and “hot dogs”. Mix well and if desired, add more salt
and pepper to taste. Simmer for another 5 minutes, stirring occasionally.
Turn off heat.
20 minutes 20 minutes 6 servings 07 Cook spaghetti per package’s direction (usually 1 lb of spaghetti in 4
quarts of boiling pot of water) until pasta is tender. Drain well using a
Filipinx spaghetti is a Filipinx adaptation of Italian spaghetti that has a distinctively colander.
sweet sauce, topped with “hot dogs” and grated cheese. This Philippine comfort 08 To serve, place sauce over noodles and top with grated vegan cheese.
food is typically served on special occasions. Serve warm.
Recipe by RG Enriquez of astigvegan.com.

For the “Meat” of the Sauce: Pinch of salt

12 ounces extra-firm tofu, frozen Pinch of pepper

overnight or for at least 4 hours, then
thawed, then crumbled (using your 1 tablespoon tomato paste
hands or food processor)
1 tablespoon sweet pickle relish
6 vegan hotdogs, thinly sliced
¼ cup maple syrup (agave or organic
A sprinkle of organic sugar sugar works too)

4–5 tablespoons canola oil 3–4 tablespoons soy sauce

For the Sauce: ¼ cup non-dairy milk

5 cloves garlic, peeled, crushed, and 4 cups tomato sauce

minced
For the Noodles:
1 cup roughly chopped yellow onion
¾ pound spaghetti noodles
1 cup roughly chopped celery sticks
Medium-sized pot of hot water
1 cup roughly chopped carrots
For Garnish: (optional)
½ cup roughly chopped red bell
pepper, seeds removed ¼ cup grated vegan cheddar cheese
(optional)

01 Heat a medium-sized pan over high heat. Once hot, pour oil until it covers
the base of the pan. Wait until oil is very hot. Carefully add crumbled tofu (do
not overcrowd the pan, fry in batches if necessary) and fry until tofu is golden
brown on all sides. Transfer to a plate.
02 Using the same pan, fry “hot dogs” slices and sprinkle sugar and salt. Fry
both sides and turn off heat. Transfer alongside fried tofu.
03 Place onions, celery, bell pepper, and carrots in a food processor and pulse for
one minute or until finely minced. Transfer to a bowl.
04 Using the same pan you fried the tofu and “hot dogs” in, sauté garlic until
light golden. Follow with finely minced vegetables, salt, and pepper. Stir and
cook for 3–5 minutes.

Photo by Matt Long.

19 20
 Pancit Bihon Pinakbet
15 minutes 30 minutes 8 servings
20 minutes 30 minutes 8 servings
Pancit Bihon is another classic Filipinx noodle dish that is easy to make with simple
vegetable ingredients and delicious rice noodles. There are hundreds, if not Pinakbet or Pakbet is an indigenous mixed vegetable stew from the northern
thousands, of different versions of pancit, but this is one of the most popular crowd regions of the Philippines that is as flavorful as it is colorful. Try this delicious, hearty
pleasers. dish today and find out why it is a favorite amongst many Filipinx!
Recipe by Maria of @VeganCookingMom. Recipe by Maria of @VeganCookingMom.

8 ounces of Pancit Bihon ½ cup sweet peas, chopped 1½ tablespoons oil 1 medium bittermelon, quartered

1½ tablespoons oil 6 tablespoons soy sauce 1 medium onion, chopped 7–8 pieces okra

1 clove garlic, minced 3 cups vegetable broth 4 cloves garlic, crushed and minced 2 cups squash (calabaza or kabocha),
quartered
1 medium onion, minced ½ teaspoon salt 2 tablespoons ginger, peeled, and
thinly sliced into strips 8 pieces sitaw/long beans, ends
½ cup carrots, chopped ½ teaspoon pepper trimmed and cut into 3-inch lengths
3 medium tomatoes, chopped
1 cup cabbage, chopped 2 stalks green onions, chopped to ½ teaspoon salt
garnish 2–3 cups vegetable broth
1/3 cup red bell peppers, chopped ½ teaspoon pepper
1 medium Chinese eggplant,
quartered
01 Sauté garlic and onion in oil until golden brown.
02 Add vegetables and broth. Season with salt and pepper and bring to a boil.
Do not overcook vegetables. 01 Sauté garlic and ginger in oil until golden brown. Add onion and tomatoes.

03 Remove vegetables from the pan. 02 Add squash and 2 cups broth. Cook until tender.

04 Cook bihon/noodles in broth/sauce mixture for about 3–5 minutes. Add soy 03 Add bittermelon and okra. When cooked half-done, add eggplant and long
sauce according to your taste. beans. Add more broth to your liking.

05 Remove cooked noodles from pan and arrange on a platter. 04 Season with salt and pepper.

06 Add cooked vegetables on top of noodles. Put chopped green onions on top
as garnishment.

Photo by Deborah Svoboda of outoftheshadowsmedia.com. Photo by Deborah Svoboda of outoftheshadowsmedia.com.

21 22
Snacks
 Lumpia Notes:

30-60 minutes 10-20 minutes 30 pieces If you want to fry these later, be sure to put wax paper in between each row of
lumpia so that they do not stick. These can be kept in the fridge to fry the next day
Lumpia is a popular mainstay at Filipinx food gatherings and special occasions. or in the freezer to cook later (keep in a zip bag, wrapping each layer in wax paper,
Golden, crisp and in a fun, bite-sized, they’re the perfect appetizer or snack! and lay flat until frozen).

Recipe by Jennifer Agliam Doria.

2 packages of vegan-friendly lumpia 1 medium white onion, chopped

wrappers
1½ cups of mixed vegetables such as
1 tablespoon coconut oil (or other green beans, celery, carrots, cabbage,
neutral tasting oil) cut julienne

1 pound of minced white mushrooms 1–2 tablespoons soy sauce or liquid

(or a ground veggie crumble amino acid
substitute)
Salt and pepper to taste
2 cloves garlic, finely chopped
Coconut oil for frying

01 In a wok or large pot, add oil and sauté the minced mushrooms until fragrant,
then set aside.
02 Cook the garlic and onion for two minutes. Add salt and pepper. Add the
vegetables and mushrooms and cook for 3–4 minutes. Season with soy sauce.
03 Pour mix in a colander to drain and cool. Meanwhile, prepare the lumpia
wrapping station. Have one plate for the peeled lumpia wrappers, one plate
for wrapping the lumpia, and one plate for putting the wrapped lumpias on.
04 Gently peel each wrapper and set aside. Place a damp paper towel over the
peeled lumpia wrappers to prevent them from drying out while you wrap the
lumpias.
05 Take one lumpia wrapper and lay it flat so that the wrapper looks like a
diamond. Spoon 1–2 tablespoons of the mixture horizontally in the middle of
the wrapper.
06 Pick up the bottom tip of the wrapper and pull it over the mixture. Fold over
the left and right sides of the wrapper, then roll the wrapper, making sure all
sides are taut enough to shape the lumpia. Be careful not to tear the wrapper.
07 Lay each lumpia on a plate or pan to prepare for frying.
08 In a wok or frying pan, heat up some oil on medium heat. Place the lumpia in
the pan with at least half an inch of space between each lumpia making sure
you do not overcrowd the pan. Fry each side until golden brown, then let cool
and drain on paper towels.
09 Serve with sweet Asian sauce, chili pepper, or vinegar as desired.

Photo by Erika Galera.

25 26
 Siopao
06 Repeat with the remaining dough balls.
07 Put a piece of parchment paper (or use the pop out bottoms of non-
stick tart pans as liners).
40–50 minutes 10 minutes (30 minutes if working in batches) 12 servings
08 Steam for 10 minutes.
With a sweet and savory “meat” filling and soft and fluffy bread, these steamed, 09 Cool/rest for 5 minutes before serving.
delicious buns are perfect any time of the day!
Recipe by Mabi David and Karla Rey of Me & My Veg Mouth.

For the Filling: 1 clove garlic, peeled and minced

2 tablespoons oil ¼ cup sugar

1 cup small button mushrooms, diced For the Dough:

1 small onion, diced 2 cups self-rising flour

2 cups green jackfruit 1 tablespoon salt

1½ cups of water ½ teaspoon baking powder

2 tablespoons tapioca flour diluted in 1/8 cup oil

¼ cup of water
¾ cup of lukewarm water
2 tablespoons soy sauce
Flour for dusting/kneading
2 tablespoons ketchup

For the Filling:

01 In medium to high heat, fry the mushrooms in oil for about a minute or two.
Remove.
02 In the same pan, caramelize onions until translucent and fragrant.
03 Add the jackfruit and keep covered for 3 minutes.
04 In a bowl, mix the water, soy sauce, ketchup, garlic, and sugar. Add into
the jackfruit. Boil to further soften the flesh, until most of the water has
evaporated. Pull apart using two forks. Add the mushrooms.
05 Add the tapioca flour to thicken the mixture. Set aside and let cool.

For the Dough:

01 In a bowl, combine the first 3 ingredients by creating a well in the middle.
Pour the liquids into the well. Mix well and knead for about 10 minutes.
02 Sprinkle flour onto a clean surface. Roll into a log of about 2 inches in
diameter. Rest for 5 minutes.
03 Cut into 12 pieces. Use a rolling pin to flatten each piece into a circle (dust the
surface with flour as necessary).
04 Put a heaping teaspoon of filling in the middle.
05 Gather the ends towards the middle from one side until you reach the other
end closing the filling in. Pinch and twist to seal the ends together on top.
Photo by Deborah Svoboda of outoftheshadowsmedia.com.

27 28
 Ukoy
10 minutes 10 minutes 4-6 servings

A new take on a classic Philippine street food. Crispy deep-fried fritters made with
various vegetables are the perfect snack or appetizer!
Recipe by Jimel Iglesia of sandoksentient.com.

1 cup sweet potato, grated red color

1 cup carrot, grated 1 flax egg

½ cup heart of palm, grated or thinly 1 cup sparkling water

sliced
¼ cup flour
1 teaspoon black pepper
1¾ cups cornstarch
2 teaspoons of salt
2 cups cooking oil
1 teaspoon annatto powder, for the

01 In a bowl, combine the sparkling water, flour, cornstarch, flax egg, salt,
pepper, and annatto powder.
02 Beat with a whisk until smooth and let sit for 5 minutes.
03 Add in the grated sweet potato, carrot, heart of palm, and mix thoroughly
until each strand is coated in the batter.
04 In a deep frying pan, heat oil to 350 degrees F or over medium-high heat.
05 Using a ladle, slowly spoon the mixture into the oil until it forms a round disk.
If it starts to separate, keep forming it into a disk with your chosen utensil.
06 Cook on each side for 3–5 minutes or until golden and crispy.
07 Repeat until the batter is gone.
08 Place each fritter onto a towel to drain the excess oil.
09 Serve with toyo’t kalamansi!

Photo by Rezel Kealoha of rezelkealoha.com.

29 30
 Dilis “Dry
Champorado Anchovies”
5 minutes 35–45 minutes 4 servings 5 minutes 35–45 minutes 4 servings

Champorado is Filipinx chocolate rice porridge that is traditionally served for Dilis is a popular street food in the Philippines that takes readily to vegan adaptations.
breakfast. This traditional dish is a childhood favorite that can be served hot or cold This Filipinx favorite, with its sweet and spicy coating, is often used as a rice topping
and pairs wonderfully with salted “fish.” or simply to snack on with your favorite sawsawan (Filipinx dipping sauce).
Recipe by Jimel Iglesia of sandoksentient.com. Recipe by Jimel Iglesia of sandoksentient.com.

1 cup of coconut cream ¼ cup of coconut sugar 1 banana blossom 1 cup cornstarch

1 cup of glutinous white rice 1 tablespoon of condensed coconut 4 sheets of nori, shredded into flakes 1 cup frying oil
milk
2–3 cups of water 2 tablespoons of gochujang or Korean 2 cups of warm water + ½ cup salt
*See F.E.P. Chocolate List for red pepper paste
¼ cup of cocoa powder* recommended brands
01 Peel back each layer of the banana blossom until you can find the fronds.

01 Heat a pot over medium high heat. 02 Collect all the fronds that are 2+ inches from the banana blossom.

02 Add in the water, coconut cream, sugar, and whisk. 03 Set these in a bowl of heavily salted water for a minimum of 15 minutes.

03 Add in the rice and bring to a boil. 04 In a bowl, dissolve gochujang paste in ½ cup water, then add the nori and mix
thoroughly.
04 Reduce to medium heat and add in the cocoa powder.
05 After 15 minutes, thoroughly dry the fronds.
05 Occasionally whisk in bits of water to keep a thick porridge-like consistency.
06 Coat the fronds in the nori and pepper paste mixture. Dredge them in
06 Once the rice has cooked, turn off the heat, ladle into a bowl, and garnish cornstarch.
with a heaping tablespoon of condensed coconut milk.
07 Shake off any excess cornstarch and repeat until all the fronds are evenly
coated.
08 Heat a pan of hot oil over medium-high heat and fry the fronds until golden
and crisp.
09 Serve with rice or your favorite sawsawan (Filipinx dipping sauce)!

Photo by Emily Lavieri-Scull/@capersandkindness. Photo by Deborah Svoboda of outoftheshadowsmedia.com.

31 32
Dips, Drinks,
& Desserts
 Cassava Cake Turon
10 minutes 45–60 minutes 9 servings 15–20 minutes 15 minutes 24 servings

Cassava Cake is a classic Filipinx dessert made from grated cassava. This classic Turon, also known as lumpiyang saging, is a popular snack and street food in the
Filipinx treat is the perfect snack or dessert. Philippines that has become a Filipinx favorite!
Recipe by Madeline Bennett. Recipe by Julie Galera.

1½ cans coconut milk ¾ cup sugar 12 small ripe saba bananas, cut ½ cup sweetened jackfruit, sliced into
lengthwise into two halves strips
1 mashed ripe banana 1 tablespoon of vanilla extract
(optional) 1 cup brown sugar Vegetable oil
1 package of shredded cassava
(defrosted) 24 lumpia wrappers

01 Mix all ingredients in bowl or mixer. 01 Peel bananas and cut lengthwise into two halves. Roll in sugar.
02 Line a square baking dish (8x8 or 9x9) with fresh banana leaves. 02 Separate wrappers into individual sheets. On a flat working surface, lay
wrapper like a diamond. Arrange 1 banana slice in the middle of the diamond
03 Fill it with the cassava mixture.
and place 2 to 3 jackfruit strips lengthwise on top of the banana slice.
04 Bake it at 350 degrees F for 45 minutes to 1 hour.
03 Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet
05 Let cool before cutting and serving. inward and roll into a log. Wet the pointed edge of the wrapper to completely
seal.
04 Roll sealed spring rolls in sugar.
05 Repeat with the remaining bananas.
06 In a skillet over medium heat, heat about 1-inch deep of oil. Add banana
spring rolls seam side down and fry, turning once or twice, for about 3–5
minutes on each side or until crisp and golden brown.

Photo by Jennifer Love. Photo by Deborah Svoboda of outoftheshadowsmedia.com.

35 36
 Puto Bumbong
Rice Cakes
15 minutes (plus overnight soaking) 10–20 minutes 12–15 servings

Puto Bumbong is a Philippine street food that is traditionally steamed in bamboo

tubes and served during the holiday season. This classic treat is easy to become
nostalgic for, and this delicious, easy recipe helps take you back.
Recipe by RG Enriquez of astigvegan.com.

1 cup sweet black rice (also known as 1 pack (about 14 ounces) fresh grated
glutinous black rice) mature coconut

Water for soaking ¼ cup vegan butter or coconut oil

2–2½ cups sweet rice flour (also Muscovado sugar as a condiment

known as glutinous rice flour), plus
more Organic brown sugar as a condiment

Few pinches sea salt

01 Soak black rice in water overnight.

02 Transfer rice to a food processor or high-speed blender and pour with just
enough water to cover the rice.
03 Blend until rice has been powdered and texture is like soft, wet dough.
04 Transfer rice dough to a mixing bowl and add sweet rice flour and salt.
05 Using your hands or spatula, mix well to fully incorporate the flour. You should
have a dough that could be formed into logs. If the dough is still too wet and
soft, add more sweet rice flour.
06 Using your hands, form dough into small logs. Shape and size don’t have to
be precise.
07 Steam for 8–10 minutes in a Bamboo steamer (steel steamer is okay).
Alternatively, instead of steaming, you can drop the rice logs in a boiling pot
of water. When they float, they’re done.
08 Place rice cake on a bed of fresh grated mature coconut and coat all sides.
09 Brush with vegan butter. You may also use coconut oil.
10 Serve with muscovado and organic brown sugar on top and on the side.

Photo by Erika Galera.

37 38
 Sari-Sari
Cantaloupe Drink Teryaki Sauce
15 minutes 5 minutes 1 pitcher 5 minutes 10-15 minutes 3 cups

A classic Flipinx beverage with sweet cantaloupe shreds in a rich, creamy liquid that is This condiment can be used as a marinade, glaze, or in any teriyaki dishes!
so refreshingly delicious on hot days. This quick, delicious sauce is a perfect alternative to buying from NutriAsia, a
corporation that is hurting workers’ rights.
Recipe by Lhyn Galera.
Recipe by Mabi David and Karla Rey of Me & My Veg Mouth.

½ cup granulated sugar Optional: ½ cup soy sauce 5–7 tablespoons brown sugar
½ cup water plus more for pitcher Large splash vanilla extract 2 cups of water 4 tablespoons cornstarch
1 medium cantaloupe Condensed coconut milk 1-inch ginger Sesame seeds, spring onions
(optional)
Ice for serving 2–3 garlic cloves, peeled
01 In a small saucepan, combine sugar and water over high heat. Once the water
comes to a boil, reduce heat to low. Simmer, stirring often, until sugar is 01 In a blender, add soy sauce, water, ginger, garlic, sugar, and cornstarch.
dissolved. Remove from heat and let cool. 02 Blend until smooth. Taste and adjust.
02 Clean the outside of the cantaloupe and cut in half. Use a spoon to remove
03 Transfer mixture to pan and heat until thick. (Add more water if it gets too
the seeds and a melon scraper (or fork) to scoop out threads of the
cantaloupe into a medium bowl. If you’re using a fork, make long strides in thick.)
the melon with the fork, about ½ inch deep, and then use a spoon to scrape 04 Remove from heat. Add sesame seeds and spring onions.
strands of cantaloupe out. Repeat until melon is completely scraped out.
03 Place the grated cantaloupe flesh into the pitcher and add the cooled syrup. Notes:
Fill with water. This sauce freezes well! Just let thaw in the refrigerator overnight before using.
04 Serve chilled or with crushed ice and, if using, add a splash of vanilla extract
or some condensed coconut milk.

Photo by Matt Long. Photo by Deborah Svoboda of outoftheshadowsmedia.com.

39 40
 Banana Ketchup
5 minutes 30 minutes 2 cups

This condiment is a staple in most Filipinx homes, and instead of buying yours from
a corporation that is hurting workers’ rights, you can support the NutriAsia strikers
by making this sweet and tangy sauce at home!
Recipe by Mabi David and Karla Rey of Me & My Veg Mouth.

1 tablespoon oil ¼ cup tomato paste

2 cloves garlic, peeled, and chopped 2–4 tablespoons brown sugar

½ small onion, diced ½ cup native vinegar, plain

1 teaspoon fresh ginger, chopped ½ cup of water

3–4 bananas (or roughly 1½ cups),

mashed

01 In a medium sauté pan, heat oil over medium heat.

02 Add the garlic, onion, and ginger. Sauté for 5 minutes, until soft and fragrant.
03 Add the tomato paste and sauté until dark and caramelized. Add mashed
bananas and brown sugar. Mix well.
04 Mix in the vinegar and water, and bring to a simmer. Cook until slightly
thickened.
05 Turn off heat and let the mixture cool slightly.
06 Transfer the cooled mixture to the bowl of your food processor or blender.
Blend until smooth.
07 Keep refrigerated and shake well before using!

Photo by Deborah Svoboda of outoftheshadowsmedia.com.

41 42
Get Involved Glossary
Food Empowerment Project is a vegan food justice organization and Mabuhay - Welcome
501(c)(3) nonprofit that seeks to create a more just and sustainable Kababayans - Fellow Filipinx, compatriot
world by recognizing the power of one’s food choices. We encourage
healthy food choices that reflect a more compassionate society by Manong - Male elder; the “manong generation” refers to the first
spotlighting the abuse of animals on farms, the depletion of natural large wave of Filipino immigrants to arrive in the United States in
resources, unfair working conditions for produce workers, and the the 1920s and 1930s
unavailability of healthy foods in Black and Brown communities and
low-income areas. Maraming salamat - Many thanks

By making informed choices, we can prevent injustices against Pamilya - Family

animals, people, and the environment. We also work to discourage Padayon - Continue, carry on
negligent corporations from pushing unhealthy foods into low-

Cover Art
income areas and empower people to make healthier choices by
growing their own fruits and vegetables. In all of our work, F.E.P.
seeks specifically to empower those with the fewest resources.
For more information on the power of your food choices, getting Here is a list of all of the greenery and fruit that can be found
involved in food justice issues, or volunteering with us, just get in on the cover of this book. The list starts at the top and moves
touch! counterclockwise.
• Camichile • Makahiya

Acknowledgements • Makahiya • Jackfruit

• Atis • Kalamansi
Food Empowerment Project extends our sincere thanks to: • Moringa • Anahaw
• Sugar Cane • Sampaguita
• The cooks and photographers who donated their recipes and
pictures to this project • Ampalaya • Bayabas
• Coconut • Duhat
• Our volunteer writers, editors, and proofreaders
• Kaymito • Mango
• Victoria Lee of buoako.com for their amazing design and
illustration work

• The Filipino/a/x vegans who gave feedback on this booklet

and shared in our excitement at bringing this project to
fruition
• Most of all, our ancestors, who have given us so much and
have helped us become the fierce, resilient, and proud people
we are today. Your perseverance, strength, and determination
remind us every day to keep fighting for justice!

43 44
 /foodempowermentproject
@foodispower
@ foodempowermentproject
bit.ly/FEPYoutube

Find more recipes at veganfilipinofood.com & foodispower.org