I had made a vegan version of this beloved Filipino street food on a grilled pizza before. You can check it out right here. This has become my favorite go-to recipe whenever I am craving for some Filipino food. It is healthier as compared to the classic version. Traditionally, a combination of ground meat is used to make this sizzling hotplate. Some even finish the dish off with an egg yolk. But I decided to veganize it in this unorthodox version.
What I love about Filipino cuisine is you tend to get savory, sweetness, spiciness and sourness all in 1 mouthful. They also use very simple ingredients to create excellent dishes. Very much like the Italians, they use what they have and can afford; simplicity is the ultimate sophistication. The main ingredients are actually soy sauce, coconut vinegar and mayo. So, please use the best quality that you can find. You can use Filipino's style of soy sauce, but I personally find it too overpowering. I prefer the Japanese's soy sauce instead. As for the mayo, you can use store-bought or homemade. Use whichever to preference, afterall, you are the artist and the plate is your canvas.
This is perfect over some cooked rice or some cauliflower couscous. I usually have 2nd servings after devouring the 1st plate. Yes! It is that good. Well, enuff chattering. Why don't we start with the recipe?
Garlic Powder, 1/2 TSP
Soy Sauce. 1/2 Cup
Filipino Coconut Vinegar, 1/4 Cup
Demerara Sugar, 3/4 TBSP
Black Pepper, Pinch
Shiitake Mushrooms Finely Diced, 200g
Oyster Mushrooms Finely Diced, 150g
Canola / Peanut / Vegetable Oil, 2 TBSP
Red Onion Finely Sliced, 1
Ginger Finely Minced, 1/2 Inch
Garlic Finely Minced, 3 Cloves
Vegan Mayo, 1/4 Cup Adjust To Preference
Red & Green Chilies Finely Sliced Deseeded, 1 Each
Fresh Lime Juice, 1/2
Fresh Lime Zest, 1/2
Liquid Smoke, A Dash
Sea Salt, Pinch
Green Onion Finely Sliced, A Handful
Cauliflower Couscous, For Serving
Cast Iron Skillet / Pan
Please visit my "Couscous Sweet Potato Boats" page for the couscous recipe.
In a bowl, add garlic powder, soy sauce, vinegar, sugar and pepper.
Stir until well combined or until the sugar has dissolved.
Add in the mushrooms.
Mix until well combined.
Cover with cling film and let chill in the fridge for at least 4 hours.
You will notice that the mushrooms have shrunk and soaked up all the marinade.
In a skillet over medium heat, drizzle oil.
Once the oil is heated up, add in the onion.
Season with salt, pepper and sugar.
Saute until lightly caramelized.
Add in ginger and garlic.
Saute until aromatic.
Add in the marinated mushrooms and all the marinade.
Saute to combine well.
Continue cooking until the liquid has almost evaporated and until the mushrooms are lightly caramelized.
Add in vegan mayo.
Adjust the quantity as desired. If you prefer your sisig to be more creamy, add in more.
Stir to combine well.
Add in chilies, liquid smoke, lime juice and zest.
Stir to combine well.
Taste and adjust for seasoning.
Give it a final stir.
Remove from heat and transfer onto serving plates.
Serve immediately with cauliflower couscous on the side.