How to Cook Pinoy Classics—Adobo, Okoy, and Sisig—The Plant-Based Way

Plant-Based Pinoy Recipes are gaining traction as more Filipinos embrace healthier and more sustainable eating habits. Whether it’s for wellness, environmental reasons, or a renewed appreciation for native vegetables, these meatless meals are becoming everyday staples in modern Filipino kitchens. From young professionals to seasoned home cooks, many are falling in love with the rich, ulam-level satisfaction that plant-powered dishes deliver.

Why Plant-Based Pinoy Recipes Make Sense

You don’t need to look far for inspiration. Filipino cuisine naturally leans plant-based. Dishes like monggo, laing, pinakbet, and adobong kangkong show that vegetables have always had a place at the center of the Filipino table. These plant-based Pinoy recipes are not new—they’re rooted in tradition and full of flavor.

Now, Filipino cooks are giving familiar dishes a plant-based twist. Imagine Garbanzos Adobo, Kamote & Kangkong Okoy, or Oyster Mushroom Sisig—all meatless, all delicious, and all proudly Filipino.

Benefits of Cooking Plant-Based Pinoy Recipes

You don’t have to be vegan to enjoy the perks of eating more gulay. Adding just a few plant-based Pinoy recipes to your weekly routine can:

• Increase your energy and improve digestion

• Support local agriculture and sustainable food systems

• Stretch your grocery budget

• Reduce your environmental impact

• Make meals lighter, healthier, and still full of flavor

Easy Ways to Cook Plant-Based the Filipino Way

Ready to give it a try? These Plant-Based Pinoy Recipes are simple, satisfying, and deeply rooted in tradition. Every dish keeps the flavors you love, just with a healthier and more mindful twist.

 Garbanzos Adobo (Chickpea Adobo)

One of our go-to plant-based Pinoy recipes, this version of adobo uses hearty chickpeas simmered in a bold, tangy sauce that captures the essence of the classic dish.

Ingredients:

Set A – For Sautéing:

• 1/4 cup white onion, chopped

• 4 cloves garlic, minced

• 3 pcs bay leaves

Set B – For the Stew:

• 3 cups cooked or canned chickpeas

• Salt and pepper to taste

• 1/4 cup vinegar

• 1/3 cup soy sauce

• 1/4 cup water

• Slurry (cornstarch + water) to thicken

Instructions:

1. Heat oil in a pan over medium heat.

2. Sauté onion, garlic, and bay leaves until fragrant.

3. Add chickpeas and stir well.

4. Season with salt and pepper.

5. Add vinegar and simmer for a few minutes.

6. Pour in soy sauce and water. Let simmer.

7. Stir in slurry and cook until sauce thickens.

8. Serve hot with steamed rice.

Simpol Cooking Notes:

• Canned chickpeas work great if you’re short on time.

• Add a pinch of sugar to balance the vinegar.

• Adjust the thickness of the sauce to your liking.

Oyster Mushroom Sisig Recipe

Sizzling, crunchy, and umami-rich plant-based sisig made with oyster mushrooms.

Among the most exciting plant-based Filipino recipes, this sisig version delivers the beloved sizzle and spice—without the meat.

Ingredients:

Set A – For Dry Coating:

• 1 cup flour

• Salt and pepper to taste

• 400g oyster mushrooms

Set B – For Wet Batter:

• 1/2 cup cornstarch

• 1/4 cup flour

• 1 tsp baking powder

• Salt and pepper to taste

• 1/3 cup water (adjust as needed)

Set C – Dressing & Assembly:

• 1/2 cup mayonnaise

• 3 tbsp liquid seasoning

• 3 tbsp calamansi juice

• Salt and pepper to taste

• 1 white onion, chopped

• 1 red onion, chopped

• 2 green chilies, sliced

• 1 red chili, chopped

Instructions:

1. Mix Set A ingredients and coat mushrooms.

2. Prepare Set B batter; dip mushrooms.

3. Deep-fry until golden brown. Drain and chop.

4. Combine Set C dressing ingredients.

5. Toss mushrooms and onions in dressing.

6. Heat a sizzling plate; transfer the mixture.

7. Serve hot with calamansi.

Simpol Cooking Notes:

• Double-fry mushrooms for extra crisp.

• Add silken tofu for extra protein.

• Adjust chilies to your spice preference.

Kamote & Kangkong Okoy Recipe

Golden vegetable fritters with sweet potato and swamp spinach.

Okoy is another street food favorite that lends itself well to plant-based Filipino recipes. This version uses kamote and kangkong for a crispy, tasty bite.

Ingredients:

Set A – Vegetable Mix:

• Julienned kamote

• 1 white onion, chopped

• Garlic, minced (optional)

• Kangkong leaves, chopped

Set B – Batter:

• 1/2 cup cornstarch

• 1/4 cup flour

• 1 tsp baking powder

• 1 pack Maggi Magic Sarap and pepper to taste

• 1/3 cup water (adjust as needed)

Instructions:

1. Combine Set A ingredients in a bowl.

2. Mix Set B ingredients separately.

3. Mix batter with the vegetables.

4. Heat oil in a pan.

5. Shape fritters and place in oil.

6. Fry until golden and crispy.

7. Serve hot with spiced vinegar.

Simpol Cooking Notes:

• Drain kangkong well to prevent soggy fritters.

• Add shrimp for a pescatarian twist.

• Best served with garlic-chili vinegar.