Vegan Pinangat

Growing up near a beach and a fisherman’s market, my mom would always serve Pinangat for breakfast. Some Pinangat versions call for calamansi or Filipino citrus, others call for coconut milk. I grew up eating the latter.

While some folks say they understand why I don’t eat meat, they don’t get why I’m also banning fish. I believe that fishes are not seafood, they’re marine life. Creatures in the ocean have enough predators to keep a healthy ecosystem, let’s not mess it up. But when I do miss my Pinangat, what does a vegan Filipina got to do? Create her own authentic version!

pinangat3 Vegan Pinangat

  • 2 tbsp. Flax oil
  • 2 tbsp. olive oil
  • 4 long dried wakame pieces
  • 4 roma tomatoes, cut in 4 (big chunks)
  • 1 vegetable buillon (or if using vegetable broth, use 2 cups vegetable broth & 2 cups water)
  • 4 cups water (2 cups if using vegetable broth)
  • 1 pack extra firm tofu
  • 1 pack Nori seaweed wrap
  • 1/2 cup coconut flakes
  • 3 tbsp. Calamansi juice (or in my case, I found frozen Calamansi extract at a local Asian grocery store.)
  • sea salt
  • Pot Steamer

calamansijuice Vegan Pinangat

  1. Add the water and vegetable buillon/broth to a medium pot steamer.
  2. Simmer for about 5 minutes then add the tomatoes, wakame, and oil.
  3. Wait until it’s boiling, pour the calamansi juice, mix, then add the steamer on top.
  4. Steam the vegan fish to infuse the flavors of the broth (see below for the recipe)
  5. Steam for about 10 minutes each side.
  6. Combine the wrap and broth when ready to serve.

The wrap wouldn’t break apart for awhile but it would disintegrate if left in the broth let’s say for more than four hours. It’s best to combine only when it’s ready to serve.


howtowrapveganfish Vegan Pinangat

  1. On a seaweed wrap, put two thin slices of firm tofu.
  2. Spread about a tbsp of coconut shred on one of the tofu then sprinkle with a little bit of sea salt.
  3. Combine the two tofu like a sandwich
  4. Wrap it with the nori seaweed sheet.
  5. Add to the medium steamer for flavor infusion.

The firm tofu will have the same texture as the fish flesh while the coconut shreds will serve as the fish “flakes”, the nori seaweed will give the distinct “fish taste”, and the sea salt will give the slight “fish saltiness”.

pinangat4 Vegan Pinangat

Although it seemed like an intricate process, the cooking time is fairly fast and the assembly is simple and easy. As for the result, my mom gave her stamp of approval and my dad was quick to add it tastes just like how he remembered it. My sister said I should patent the formula but I rather share it with you guys! Please feel free to try and let me know how it goes!

Recipe by:

 Vegan Pinangat

© 2012, astigvegan. All rights reserved.