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Vegan Sisig

Course Brunch, Dinner
Cuisine Asian, Filipino
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 people
Author The Earth Kitchen

Equipment

  • sauté pan or cast iron skillet
  • Mixing bowl

Ingredients

  • 1 cup (80g) textured veggie shreds (or sub TVP or chopped soy curls - see notes)
  • 2 large king oyster mushrooms chopped to small pieces
  • ½ medium red onions diced
  • 4 cloves garlic minced
  • 1 tsp fresh ginger chopped
  • 4 pcs bird's eye chili chopped (or lessen for non-spicy option)
  • 1½ tbsp fresh calamansi squeezed
  • 1 stalk green onions finely sliced
  • 2 tbsp vegan butter
  • 1 tbsp vegan mayonnaise (optional)
  • pinch of salt & pepper to taste

FOR THE SAUCE

  • 4 tbsp low sodium soy sauce (or tamari for gluten free)
  • 1 tbsp organic cane sugar
  • 1 tbsp cane vinegar (or any vinegar of choice)
  • 1 tsp calamansi

Instructions

  • Whisk all the sauce ingredients together in a small mixing bowl. Set aside until ready for use.
  • Chop and prepare all ingredients as listed. For the textured veggie shreds, prepare as instructed. veggie shreds would normally come dehydrated so you will most likely need to rehydrate in hot water. Drain and press out excess liquids after rehydrating. You want to remove as much liquids as possible.
    For the mushrooms, chop into small bite sized pieces or into small squares. This will also help king oyster mushrooms cook faster as they are slightly firmer in texture.
  • Preheat any sauté pan or cast iron skillet to medium high heat. Drop one tablespoon of vegan butter onto the pan to melt. Once your skillet is fully heated, add in the king oyster mushrooms and sauté into the butter. Sprinkle with a pinch of salt & pepper. Leave alone for 1-2 minutes to caramelize in color and shrivel up in size. Toss around once more and leave for another minute or until it is shimmery and slightly golden brown in color.
    Remove from the pan or set aside.
  • Toss the remaining tablespoon of vegan butter. Add in the aromatic ingredients such as the red onions, garlic, ginger, and bird's eye peppers. Sauté until fragrant and onions are transluscent. Mix the mushrooms back in and stir. Then add the veggie shreds and mix.
  • Gradually pour sauce, about a tablespoon at a time and stir into sisig mixture until ingredients caramelizes in color. Season a little salt and pepper to taste. Turn off the heat and splash freshly squeezed calamansi juice over the sisig.
  • Add green onions for garnish and serve with vegan mayonnaise as a condiment. Best eaten when freshly cooked and over a bed of rice OR with an ice cold beverage - preferrably carbonated for best pairing.

Notes

  1. Textured Vegetable Shreds - I used the VEGE SHREDS brand. If you live on Guam, you can find this at Happy Mart in Barrigada and Pay-Less Supermarkets with an organic section should also carry them. 
  2. You may substitute vegetable shreds to soy curls, TVP, or even chopped tofu (chopped in the style as I've used in my Tofu Kelaguen recipe).
  3. Sisig is traditionally served on a sizzling plate with an egg on top or mayonnaise. Obviously, we are not using eggs in this recipe and not everyone owns a sizzling plate. When adding a tablespoon of vegan mayonnaise to serve, mix it in the sisig once you are ready to eat. This, however, is optional. You can totally disregard the mayonnaise.