BEANuguan

BEANuguan!!!! Another Filipino classic that can be veganized and made oil-free!

Looks, smells and tastes like the regular version, except it's actually good for you!!! 😍😋🐷

This classic Filipino dish ("dinuguan") is traditionally made by stewing pork in pig's blood -- eww, I know 🤢. This BEANuguan recipe is the vegan, oil-free version that uses black bean puree instead of pigs blood, and soy curls instead of pig flesh! Has 100% of the nostalgic flavors with none of the grease, cholesterol or cruelty!

BEANuguan

Yield: 4 servings

Prep Time: 15 mins

Cook Time: 20 mins

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Ingredients:

• 1/3 package of soy curls (OR 1 block of firm tofu, chopped and airfried @ 400 x 15mins)

• 6 cloves of garlic, minced

• 1/2 onion, finely chopped

• 10 dried sliced shiitake mushrooms

• chili peppers, whole or chopped, as many as you'd like

• 1 can organic black beans, pureed

• 1.5 cup veggie broth, homemade preferred, or just 1 cup if using tofu instead

• 3 tablespoon vinegar, or more if preferred

• 1 teaspoon sugar

• Pink salt and pepper, to taste

Directions:

1. Warm up veggie broth in the microwave or stove top, and soak soy curls and dried mushrooms in it to rehydrate them.

2. While soy curls and mushrooms are soaking, dry sautee onion on a skillet.

3. Once onions start to brown at the edges, add in peppers (if using) and garlic; cook x 1 min.

4. Add black bean puree, vinegar, broth, soy curls (or tofu) and rehydrated mushroom into the skillet.

5. Simmer to reduce liquid x 5-8 mins or until desired sauce consistency is achieved.

6. Add sugar, salt and pepper to taste. Serve over rice!