Food sustainability plays a huge role in helping the planet—from conserving resources to cutting down greenhouse gas emissions. One simple but impactful way to contribute is by shifting to a plant-based diet. That’s not always easy, especially for Filipinos who grew up on rich, meaty comfort food.But good news: you don’t have to! We’ve rounded up five easy, plant-based versions of Pinoy food that you can do at home.
This Earth Month, do your part for the planet without sacrificing the flavors you love. Here are five plant-based Filipino recipes that bring the same satisfaction, minus the meat:
1. Veggie Giniling
Giniling is a simple dish to whip up when you’re feeling hungry. Make it healthier by switching out the pork and beef with tofu and mushroom. Sauté them with your usual Afritada-style ingredients like onions, potatoes, and tomatoes for an easy but tasty quick meal.
Credit: Healthy Foodie PH on YouTube
2. Vegan Burger Steak
@thefoodietakesflight dedicated to my love for Jollibee burger steaks and gravy 🥹 #vegan #burgersteak #gravy #foodtok #tiktokcooks #holidayrecipe ♬ Warm Christmas Lofi Beat – Gloveity
Turn your favorite fast food meal vegan using tofu, mushroom, bread crumbs, onions, garlic, and condiments to taste. Just combine all the ingredients together in a bowl and create your patties! Then make an easy, homemade vegan gravy using flour, soy sauce, and vegetable broth cooked with button mushrooms to complete the lookalike dish.
Credit: TheFoodieTakesFlight on TikTok
3. Sizzling Tofu Sisig
@sweetsimplevegan CRISPY TOFU SISIG 🇵🇭🌶️ A vegan version of the famous Kapampangan dish, sisig! Tofu Sisig is made with crispy tofu mixed with spicy peppers and other aromatics and is packed with so much flavor. Crispy tofu is used in place of meat but don’t let that fool you; it’s crispy, delicious, and easy to prepare 🫶🏼 ✨ Find the full recipe + more veganized versions of Filipino recipes on the sweet simple vegan blog, link in my bio ✨ Sisig is a Filipino dish that gets its name from the old Tagalog word “sisigan,” which means “to make it sour.” The earliest recording of the dish dates back to a Kapampangan dictionary in 1732, defined to be “a salad including green papaya or green guava eaten with a dressing of salt, pepper, garlic, and vinegar.” The sourness was thought to suppress vomiting and used as a cure for hangovers and nausea. Modern-day sisig, however, is credited to Lucia Cunanan in the mid-1970s, a Filipino restaurateur in Angeles City. The sourness from which the dish took its name no longer took center stage; her sisig was defined by the crunchiness of the fried meat and the creaminess from the other ingredients. Because of this, Angeles City is now known as the “Sisig Capital of the Philippines.” #sisig #tofusisig #vegansisig ♬ Spark – Asti Fajriani
What’s a weekend after work without sizzling sisig and an ice-cold beer? Go plant-based by using crispy, pan-fried tofu as the base. Fry up some extra firm tofu to make it crispy, and use vegetables and vegan ingredients to create that delicious and distinct sisig flavoring.
Credit: SweetSimpleVegan on TikTok
4. Mushroom Chicharon
Chicharon makes for great pulutan on late nights, but it’s not exactly the healthiest thing in the world. Make a plant-based version using Oyster mushrooms for a vegan-friendly version. Simply coat the mushrooms in flour and deep-fry, before topping with seasoning.
Credit: Jujumao Eats on Instagram
5. Eggplant “Bangus” Steak
@thefoodietakesflight fish are friends, not food 🐟 #filipinofood #veganrecipes #foodtiktok #foodhacks #eggplant #cookinghacks #eats #foodtok #easyrecipe ♬ original sound – thefoodietakesflight – Jeeca
This clever twist on bangus steak uses eggplant as the star.. To really get the look right, cut out pieces of nori, place in the center of the butterflied eggplant, and fry together. Not only will the nori add saltiness, but the final dish looks so much like bangus. Add in the sauce and onions to finish, and serve over rice.
Credit: TheFoodieTakesFlight on TikTok
Filipino cuisine may be meat-heavy at heart, but with a little creativity, it’s surprisingly easy to make it plant-based. These dishes prove you don’t have to sacrifice flavor—or culture—to eat more sustainably. Whether you’re going fully vegan or just cutting back, small changes in your diet can make a big difference for the planet.