Wednesday, December 1, 2021
HomeFood & RecipesYes, Vegan Lechon Exists–And We Got Recipes!

Yes, Vegan Lechon Exists–And We Got Recipes!

Here's a plant-based substitute for that fiesta staple.

If you miss eating lechon but you already went vegan or vegetarian, don’t worry because there are plenty of plant-based substitutes–like vegchon!

For starters, vegchon is a plant-based version of lechon kawali usually made from texturized soy protein, mushroom seasoning, and tapioca starch.

PlantBased&More Founder and Business Manager Jing Cristobal shared two recipes we can easily make with vegchon. (Read: Vegan Recipes to Try This World Vegan Month)

Vegchon Con Kangkong

yes-vegan-lechon-exists
Photo from PlantBased&More

Preparation time: 30 minutes.

Ingredients:

1 250g pack Vegchon

2 bunches kangkong stalks, chopped into one-inch lengths

1 large onion, chopped

3 bird’s eye chilies, chopped

4 cloves garlic, chopped

3 cups cooking oil (for deep frying the Vegchon)

2 tbsp cooking oil, for sauteeing

vegan fish sauce (patis), to taste

Procedure:

  • Season Vegpata with salt and pepper. Deep fry for about seven to 10 minutes. Chop into one inch thick cubes.  
  • Saute onion and cook until translucent and slightly brown, about three minutes. Add in garlic and chilies and saute until fragrant.
  • Toss in the kangkong and season with vegan fish sauce. Stir fry until stalks are done, about two minutes. 
  • Serve kangkong and top with Vegpata. Enjoy with hot rice!

Pinakbet with Vegchon

yes-vegan-lechon-exists
Photo from PlantBased&More

Preparation time: 30 minutes.

Ingredients:

2 cups cooking oil (for deep fry)

1 pack 250g Kindred Vegchon

2 cloves garlic, chopped

1 piece onion, chopped

2 tomatoes, chopped

1/2 small squash, peeled and cut 1/2″ thick

1 bundle string beans (sitaw) cut into two-inc length

2 eggplant sliced into 1/2″ length

1 ampalaya, thinly sliced

5 pieces okra cut into one-inch length

2 tablespoons Barrio Fiesta Bagoong (Sauteed Shrimp Paste)

1/2 cup water

Salt and Pepper to taste

Procedure:

For Vegchon:

Heat cooking oil in a pot. Once hot, fry the Vegchon until crispy for about three minutes per side. Set aside.

For Pinakbet:

  • In a separate pan, saute garlic and onion. Once fragrant and onions have browned slightly, add the tomatoes and cook until soft. Mash the tomatoes with the back of a wooden spoon to release the juices.
  • Add the shrimp paste and continue to cook for three minutes, stirring occasionally. Add water and bring to a boil.
  • Add squash and cook for about two minutes or until almost tender.
  • Add string beans into the pan and cook until tender but slightly crisp.
  • Add ampalaya, eggplant, and okra and continue to cook for about four minutes.
  • Season with salt and pepper to taste. Serve with crispy Vegchon and vegan lechon sauce.

Jing, who has been a vegetarian for over four years already, shares they also have a YouTube channel where they upload recipes there. (Read: 6 Vegan Grocery Stores for Plant-based Diet)

“We wanted to reach out and spread our advocacy to as many people as possible. This is why we share our recipe videos to different social media platforms,” she tells My Pope Philippines.

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