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vegan mushroom sing

Vegan Mushroom Sisig (Filipino Recipe)

5 from 2 votes
Here’s a vegan version of a Filipino Kapampangan classic! This is a Vegan Mushroom Sisig made with well, of course, mushrooms!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Asian, Filipino
Servings 3
Calories 226 kcal

Equipment

  • 1 cast iron pan

Ingredients
  

For the Sisig

  • 350 g fresh oyster mushrooms or other mushrooms of choice (see notes)
  • 50 g dried tofu skin or soy chunks/soy curls (see notes)

Sauce (feel free to adjust to your taste!!)

For Sautéing

  • 2 tbsp vegan butter
  • 1 medium onion diced
  • 2 tsp minced garlic
  • 1 small red bell pepper diced
  • 3 bird’s eye chiles siling labuyo, or Thai chiles, deseeded (if needed) and sliced
  • 2 long green chilies deseeded (if needed) and sliced—I used siling haba
  • 1/2-1 tbsp veg mushroom oyster sauce or stir-fry sauce to taste
  • Knorr liquid seasoning or soy sauce , optional to taste
  • 2 tbsp vegan mayo

To Serve

Instructions
 

Preparing the Mushrooms and Tofu Skin (if using)

  • Roughly chop the mushrooms into very small pieces, around 1/2-inch (1.25-cm) pieces or smaller.
  • If using tofu skin or soy chunks/curls, soak these in water until completely rehydrated. Squeeze out the excess liquid and then chop these up into very small pieces, similar to the mushrooms.

Sauce

  • Mix all the sauce ingredients together. Feel free to adjust to your taste.

Cooking the Sisig

  • Heat your medium/large cast iron pan over high heat (mine was 10-inches). Once hot, lower the heat to medium then add the butter.
 Sauté the onion for 1 minute.
  • Add in the garlic, then sauté for another minute.
  • Add in the chiles and peppers and cook for 1-2 minutes until tender.
  • Add in the diced mushrooms and tofu skin/soy chunks then pour in the sauce. Turn up the heat to medium high and cook down the mushrooms for 4-5 minutes or until it releases its liquid and starts to dry up. This part can take a bit long, so patience is key!
  • Mushrooms release a lot of water but once they do, they’ll cook down in the sauce and absorb all the flavours!
  • Once the mushrooms have dried up, mix in the vegan mayo.
  • Taste the sisig then season with more vegetarian mushroom oyster sauce and/or liquid seasoning or soy sauce, if needed.
  • Mix everything together and leave to cook over medium heat for 1 minute until the mayo has coated the sisig very well.

To Serve

  • Turn off the heat and serve while hot with a squeeze of more calamansi/lemon juice. I love the citrusy flavour and tang of calamansi with sisig so I love squeezing a lot more juice on mine. But it's really a personal preference!
  • Enjoy with rice or sinangag (Filipino Fried Garlic Rice)!

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Notes

Dried Tofu Skin/Beancurd, Soy Chunks/Curls

  • These add that 'meaty' bite to the sisig. If you're unable to find any tofu skin or soy chunks/curls, you can opt to just use 100 g more of fresh oyster mushrooms. So that will be a total of 450 g (1 lb) fresh mushrooms for this recipe.

Mushrooms

  • Feel free to use other fresh mushrooms of choice (like shiitake, king oyster, baby bella, button, etc)
  • Rehydrated mushrooms: you can also use dried shiitake mushrooms or other mushrooms and rehydrate this in hot water. 
 

Here are some soy chunks/curls you can find on Amazon:

(these affiliate links)
 

NUTRITIONAL INFO

Serving: 1serving | Calories: 226kcal | Carbohydrates: 17g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 971mg | Potassium: 526mg | Fiber: 5g | Sugar: 6g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 4mg
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