A veganized version of mouth-watering and flavor-packed Filipino Barbecue. It’s made with the perfect balance of tangy, sweet, and savory ingredients and is perfect for any gathering! This recipe is easy to prepare and will blow anyone who tries it away, vegan or not!
- 2 cups hot water
- 1 teaspoon vegan beef bouillon paste
- 2 cups soy curls
- 1/4 cup soy sauce
- 1/4 cup banana ketchup (or regular ketchup)
- 2 heaping tablespoons minced garlic
- 2 heaping tablespoons brown sugar
- 2 tablespoons calamansi juice or lemon juice
- 2 tablespoons white vinegar
- 1/2 tablespoon vegan oyster sauce
- Optional: 1/2 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/4 heaping teaspoon ground black pepper
- 2 tablespoons oil
- In a large bowl, mix together the hot water and vegan beef bouillon paste.
- Add the soy sauce, banana ketchup (or regular ketchup), garlic, brown sugar, calamansi juice or lemon juice, white vinegar, vegan oyster sauce, sesame oil, red pepper flakes, and ground black pepper. Mix everything until uniform.
- Add in the soy curls, mix and set aside to marinate for 10-15 minutes, or up to overnight if you are not cooking this the same day.
- Grab a large cast-iron skillet (or a large skillet of your choice) and set it over medium heat with 2 tablespoons of oil.
- Using tongs, slowly remove the curls from the bowl, reserving the marinade in the bowl. Cook for a few minutes, or until it begins to brown.
- Begin adding the marinade, 1/2 cup at a time, and cook. Once the first batch of broth cooks off, add in the next and continue this process until you have cooked off all of the liquid. Make sure you cook off the full 1/2 cup before adding in the next batch! Continue to cook until the barbecue begins to char to your liking.
- Set the barbecue aside and allow it to cool. If you would like, you can transfer the barbecue to skewers for presentation purposes, but its not necessary.
- Serve with rice and dipping sauces of your choice and enjoy!
- Some recipes use lemon soda (7-up, orSprite) or even ginger ale in the marinade as it both tenderizes the meat and adds sweetness. Since this is a vegan recipe, tenderizing was unnecessary, so I opted for just sugar, which worked out perfectly!
- We did not add any additional salt to this recipe as both the soy sauce and broth added enough for our liking. However, if you want more, feel free to season it with salt to taste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Filipino
Keywords: Vegan, Filipino, Barbecue, charred, soy curls, entree, side, party