Sisig Recipe: Vegan Sisig with Toasted Quinoa

Vegan take on a classic Filipino dish.


One of the most popular go-to dishes for Filipinos and those introducing the local cuisine to first timers is sisig. This classic recipe is not only served as a homecooked meal but is also a perfect partner to beer – similar to Korean anju, or side dishes served with alcoholic drinks.  

Even though the modern version of sisig has used different variations of meat in it, but originally it was described as salad with green papaya in 1732. It’s usually served on top of a sizzling plate, garnished with crumbled cracklings, raw egg and mayonnaise. Squeeze in calamansi juice, a bit of soy sauce, and mix them so the egg gets cooked, and you’re all set! 

If you want to cater to your vegan or vegetarian customers and let them enjoy the sisig flavors guilt-free, then try serving this new recipe.  

Your vegan clientele do not need to miss out on the mouth-watering flavors that a sisig recipe can offer. Include this vegan sisig recipe in your menu and try to tweak it by using different ingredient substitutes.

 


 

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Ingredients

Servings
1

Main ingredients

Korean mushrooms 

75 g

Red onions

80 g

Siling labuyo

1 pcs

Ginger

6 g

Quinoa

250 ml

Water

325 ml

Knorr Sinigang Sa Sampalok Mix

1 tsp

Knorr Liquid Seasoning 

120 ml

Mirin / rice wine

120 ml

Scallions

30 g

Calamansi

1 pc

Cherry tomatoes

Olive oil

Toppings

Korean tofu

Toasted quinoa

Garlic and shallot confit

Snow pea sprout

Alfalfa

Microgreens

Directions

  1. Prepare the quinoa by boiling it in water mixed with Knorr Sinigang Sa Sampalok Mix. This adds a kick of sour flavor to the dish. 

  2. As you’re waiting for the quinoa to cook, combine Knorr Liquid Seasoning, mirin, scallions, siling labuyo and calamansi juice in a hot pan, bringing them to a boil. Once it’s done, simmer it for about 5 minutes. Mix it together in a blender after cooling and set aside. This will serve as your sauce.  

  3. Sautee the sisig ingredients, using fresh button or shiitake mushrooms and Korean mushrooms as the meat substitute. Add in olive oil, red onions, ginger, cherry tomatoes and siling labuyoThen, combine the boiled quinoa and sauce, adjusting the amount of the latter according to your preference.  

  4. Once done, place the sisig on a hot plate or a ceramic bowl.  

  5. Coat the oyster mushroom chicharron with a mixture of corn starch, paprika, garlic and onion powder. Deep fry it and place the cooked food on top of the sisig. Garnish with Korean tofu, toasted quinoa, alfalfa, microgreens, snow pea sprout, garlic, and shallot confit.  

Servings
1

Main ingredients

Korean mushrooms 

75 g

Red onions

80 g

Siling labuyo

1 pcs

Ginger

6 g

Quinoa

250 ml

Water

325 ml

Knorr Sinigang Sa Sampalok Mix

1 tsp

Knorr Liquid Seasoning 

120 ml

Mirin / rice wine

120 ml

Scallions

30 g

Calamansi

1 pc

Cherry tomatoes

Olive oil

Toppings

Korean tofu

Toasted quinoa

Garlic and shallot confit

Snow pea sprout

Alfalfa

Microgreens

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