Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - January 20, 2021
  • - 7:11 am

Vegan Filipino Bagoong (“Shrimp” Paste)

📖 TABLE OF CONTENTS show
Here’s a homemade recipe for Vegan Bagoong or “Shrimp” Paste!
WHAT’S BAGOONG?
MUSHROOMS FOR THIS VEGAN BAGOONG OR SHRIMP PASTE
THE PASTE
Check out my other recipes:
Are you looking for more delicious, vegan recipes?
Vegan Bagoong (Filipino “Shrimp” Paste)
Ingredients 1x2x3x
Instructions
Notes
NUTRITIONAL INFO
You can Pin this Image:

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe

Here’s a homemade recipe for Vegan Bagoong or “Shrimp” Paste!

WHAT’S BAGOONG?

Bagoong is a Filipino condiment, that’s pretty much a staple in Filipino cuisine. It’s usually made of fermented fish or shrimp, though of course this version is completely free of any fish/shrimp! There are different versions of bagoong but the one I grew up with was salty with some sweetness and a hint of spice. It’s also cooked with a lot of aromatics so it’s really fragrant!

It has many uses: you can dip some fresh green mangoes in bagoong, add bagoong in stir-fries for an extra layer of flavour, or use it as a condiment for Kare-Kare (Filipino Peanut Stew).

There are even dishes such as binagoongan, which is basically a stew that’s cooked down with shrimp paste!

It’s a really easy condiment to make and it’s a great one to have on-hand for dishes you’d like to recreate.

MUSHROOMS FOR THIS VEGAN BAGOONG OR SHRIMP PASTE

I’ve once tried a vegan mushroom bagoong and love the texture and extra umami mushroom gives to this vegan version of bagoong.

I used oyster mushrooms for mine and simply minced them. You can also opt to use other mushrooms like shiitake mushrooms (which are actually more umami!) but I personally prefer oyster mushrooms because they have a subtler flavour.

I also prepared some garlic, ginger, onion, and some chili (for spice!). Cook them all together and you have a super aromatic blend of ingredients!

I used bird’s eye chili and sliced them up. These chiles are really hot so you can opt to remove the seeds if you’d like or lessen the amount. Dried chili flakes work too!

THE PASTE

This is what really brings the bagoong together and really adds that umami punch.

I used doenjang, which is a fermented Korean soybean paste. It’s salty and is packed full of flavour, so I no longer salted my bagoong.

You can opt to use white miso paste instead of doenjang for this recipe. Both really pack a salty punch and can vary depending on the brand use so you can always opt to add more sugar, to sweeten.

I basically cooked everything down until all the flavours infused together.

So there you go! This is a simple vegan version of my favourite Bagoong or “shrimp” paste growing up. It’s something I use sparingly because it’s really salty but I love the added depth it gives to dishes.

Make sure to cool it completely before storing it in a jar for future use.

Get the full recipe down below ◡̈

Check out my other recipes:

  • Filipino Kaldereta or ‘Meat’ Stew
  • Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
  • Japanese Chahan or Fried Rice
  • Crispy Eggplant Katsu
  • Scalloped Potatoes in Creamy Lemon Dill Sauce
  • Chili Garlic and Black Bean Eggplant Noodles
  • Easy Sweet, Spicy, and Saucy Noodles
  • Stir-Fried Tofu and Basil Noodles
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
  • Tantanmen (Vegan Ramen)
  • Yaki Udon
  • Chinese-Style Bolognese
  • Ginger and Scallion Noodles
  • Chili Garlic Oil Noodles
  • Mie Goreng (Indonesian Fried Noodles)

Are you looking for more delicious, vegan recipes?

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Vegan Asian Cookbook

A small bowl filled with homemade vegan bagoong or shrimp paste

Vegan Bagoong (Filipino “Shrimp” Paste)

5 from 7 votes
Bagoong is a Filipino condiment, that’s pretty much a staple in Filipino cuisine. It’s usually made of fermented fish or shrimp, though of course this version is completely free of any fish/shrimp! There are different versions of bagoong but the one I grew up with was salty with some sweetness and a hint of spice. It’s also cooked with a lot of aromatics so it’s really fragrant!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Condiments, Dips
Cuisine Asian, Filipino
Servings 1 cup
Calories 376 kcal

Ingredients
  

  • 2 tbsp neutral oil
  • 1/2 medium red or white onion finely diced
  • 1 tbsp finely grated or minced ginger
  • 1 tbsp minced garlic
  • 2 bird’s eye or Thai chilies chopped, sub with 1/2 tbsp chili flakes (optional for spice)
  • 100 g fresh oyster mushrooms or shiitake mushrooms see notes, makes around 1 cup minced
  • 2 1/2 tbsp sugar adjust according to desired taste
  • 1/2 cup doenjang korean soy bean paste, see notes for sub

Instructions
 

  • Prepare all the ingredients. For the onion, garlic, and ginger, you can process these in a food processor if you’d like them really finely minced. For the mushrooms, I simply sliced them into very thin strips before mincing them.
  • Heat a small pan or skillet over medium high heat. Add in the oil.
  • Once hot, sauté the onion, garlic, and ginger until aromatic, around 3 minutes.
  • Add in the chilies or chili flakes, if using, and then mix well.
  • Add in the mushrooms and then cook for 3 to 4 minutes.
  • Once the mushrooms are cooked through, add in the in the sugar.
  • Mix the mushrooms well until the sugar has dissolved.
  • Add in the soybean or miso paste and then mix it with the mushrooms well.
  • Leave to cook over medium high heat for 3 to 4 minutes until everything is well incorporated.
  • Taste the paste and add more sugar if you’d like it a bit sweeter and more chili if you want more heat.
  • Cook the bagoong for 2-3 more minutes over medium heat until the sugar has dissolved and the mushrooms are cooked through.
  • Turn off the heat and leave the paste to cool completely before storing in a jar.
  • Refrigerate until ready to use! Keep the jar sealed tightly. This can be stored in the refrigerator for up to 3 months.
  • You can enjoy your bagoong with some Vegan Kare-Kare or Filipino Peanut Stew. You can see my recipe here.

Notes

1. Soybean paste – you can substitute the soy bean paste with white miso paste. Also note that the saltiness levels of soybean and miso pastes can greatly differ so you can opt to add more sugar to counter the saltiness.
2. Mushrooms – I used oyster mushrooms for this version but you can opt to use shiitake mushrooms for an even more umami kick! You can also use dried shiitake mushrooms and simply rehydrate them by soaking them in boiling hot water.

NUTRITIONAL INFO

Calories: 376kcal | Carbohydrates: 33g | Protein: 1g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 2mg | Potassium: 33mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can Pin this Image:

This Post Has 11 Comments

  1. priscilla June 3, 2021 Reply

    how long can you keep this in the fridge?

    1. Jeeca June 3, 2021 Reply

      I’ve kept mine for as long as 4-5 months in there fridge. Possibly lasts longer since its fermented. 🙂

  2. Chiara D November 16, 2021 Reply

    5 stars
    Really good! It’s super handy to have it in the fridge. I’ve made it twice, once with miso and once with gochujang. They were both good. The miso version definitely saltier in flavour. The one with gochujang spicier and sweeter. Worth trying both. Thanks Jeeca!

    1. Jeeca November 17, 2021 Reply

      Thanks so much Chiara! Happy to hear! And using gochujang is a great idea!!

  3. Kelly June 24, 2022 Reply

    5 stars
    So good. I used half miso and half doenjang.

    1. Jeeca June 25, 2022 Reply

      Hope you enjoy your bagoong Kelly! ◡̈

  4. Earl March 3, 2023 Reply

    Might also try Chinese fermented black bean sauces, to provide, salt umami, and fermented flavors as found in fermented shrimp/fish pastes and sauces.

    1. Jeeca March 5, 2023 Reply

      Yess! They work great in vegan bagoong too!!

  5. cindy October 26, 2024 Reply

    so glad to find you. will try this out and report back.

  6. Azy June 17, 2025 Reply

    Hi Jeeca, what if someone is allergic to Mushroom? Any substitute for that specific ingredient?

    1. Jeeca June 23, 2025 Reply

      Hi Azy, the mushroom here is more for texture so taking it out will alter the overall product. I haven’t tried it without mushroom so I’m not sure how it’ll hold up. I’ve had some vegan bagoong made with fermented black beans, that you can possibly try too 🙂

5 from 7 votes (5 ratings without comment)

Leave a Reply Cancel reply

Recipe Rating




The Foodie Takes Flight Photo

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevVegan Filipino Peanut Stew (Kare-Kare)
Peanut Satay Noodle SoupNext

Latest Recipes

silken tofu topped with shallot garlic oil, crispy shallots, sliced scallions, chili oil, and sesame seeds

Cold Tofu with Shallot Garlic Oil

GET THE RECIPE »
A bowl of shallot oil noodles topped with crispy fried shallots, scallions, and sesame seeds

10-Minute Shallot Oil Noodles with Crispy Shallots

GET THE RECIPE »
Golden brown crispy fried shallots in a bowl

How to Make Crispy Fried Shallots

GET THE RECIPE »
Crispy golden tofu cubes coated in a glossy soy citrus glaze, served with rice and garnished with fried curry leaves.

Crispy Tofu with Soy Citrus Glaze

GET THE RECIPE »
Pita bread topped with lettuce, tomato, crispy tofu, mushrooms, and a spoonful of pesto mayo

Zesty Tofu and Mushroom Wraps with Pesto Mayo

GET THE RECIPE »
Ultimate vegan udon guide and recipes

Ultimate Vegan Udon Guide & Recipes

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.