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Food how to make vegetarian bagoong




This fish-free bagoong plant-based shrimp paste has that same pungent, salty kick we all know and love. Its key ingredients include tausi or fermented black beans, nori, garlic, mushrooms, and sugar. Serve this on the side of your green mango or kare-kare.

Makes 2/3 cup
Prep Time 10 minutes
Cooking Time 20 minutes


1 can (180 grams) tausi,
drained (reserve the brine)
7 nori sheets, torn into small pieces
3 tablespoons reserved tausi brine
1 tablespoon vegetable oil
1 tablespoon achuete seeds
4 cloves garlic, minced
1 bird's eye chili (siling labuyo),
seeded (optional)
1 cup finely chopped mushrooms
(shiitake, oyster, or a blend)
2 to 3 teaspoons coconut sugar
or muscovado sugar
3 tablespoons water (optional)
salt to taste


1 Place the tausi in the bowl of a food processor. Blend until completely smooth and no whole beans remain. Add nori and tausi brine. Blend until no large pieces of nori remain. Set aside. Alternatively, you can mash the tausi well with a fork or potato masher and cut the nori into tiny pieces before mixing everything together.

2 Warm vegetable oil and achuete seeds in a frying pan over medium heat. Once the seeds start to pop, remove them from the oil. Add garlic, chili (if using), and a pinch of salt. Sauté until golden, about 3 minutes.

3 Add mushrooms and cook until softened, about 5 to 7 minutes, stirring occasionally. Add tausi mixture and sugar. If it looks too dry, add water by the tablespoonful.

4 Cook until heated through and nori has completely disintegrated. Adjust taste and season with sugar, salt, and tausi brine accordingly.

Serving tip: Add this bagoong to your favorite ensaladang talong recipe, or use this one: Grill 4 eggplants over hot coals or a gas burner on high until charred all over. Let cool to room temperature; peel and discard skins. Roughly chop eggplant flesh and mix in half a chopped red onion, 3 chopped tomatoes, and 3 to 4 tablespoons Vegetarian Bagoong. This makes 3 to 4 small servings.


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