Vegetarian Binagoongan

Filipino comfort food is often defined by bold flavors, and binagoongan is one of the dishes that perfectly captures that. Traditionally made with bagoong alamang (fermented shrimp paste), it’s rich, savory, and packed with umami. But what if you could enjoy all that deliciousness—without the shrimp? That’s where Vegetarian Binagoongan comes in, a creative plant-based twist that uses fermented coconut instead of seafood. The result is a dish that’s still full of depth and character, but completely vegetarian-friendly.

This recipe highlights the versatility of vegetables by turning enoki mushrooms, eggplant, and sitaw into crispy bites of goodness. Coated in flour and batter, then fried until golden, they become a crunchy yet hearty base that pairs beautifully with the sauce. Crispy tofu joins the mix, adding protein and a satisfying chew that balances the medley of flavors.

The real star, of course, is the binagoongan sauce. A fragrant sauté of garlic, onions, tomatoes, and chili builds a savory-sweet foundation, which is then deepened with the cocoong. Unlike traditional shrimp paste, cocoong brings a unique nutty, earthy flavor with a hint of sweetness, perfectly complementing the heat from the chili and the tanginess of the tomatoes. Simmered until slightly reduced, the sauce thickens into a glossy, flavor-packed base that ties everything together.

Once assembled, the crispy vegetables and tofu are laid on a generous bed of sauce, then topped with fried garlic and fresh spring onions. Each bite delivers crunch, spice, and umami—comforting and indulgent, yet lighter and more inclusive than its traditional counterpart.

Whether you’re vegetarian, exploring plant-based cooking, or simply curious about new Filipino food innovations, this Vegetarian Binagoongan is a unique way to enjoy a beloved classic with a fresh twist.