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Frugal Vegan Kitchen, Frugal Vegan Kitchen, Manila (2026)

14/06/2023

I made this Indian Mango Salad three times this week! Yes, it’s that good! 😋 You can add it to tacos, have it as a side dish to curry, or add to 1 cup of cooked quinoa, fried tofu squares for a toothsome salad.

Ingredients — Serves 2-3
~3 medium tomatoes
~1 small cucumber
~2 semi ripe Indian mangoes (the fully ripe ones are too soft to my liking, but if you like it that way then you can use it too!)
~1/2 medium red onion
~2 tbsp fresh cilantro, chopped
~1-2 tsp kala namak or black salt (you can put less or more, depending on your taste or how potent the salt is)

Can you sub kala namak with other salt? Yes, but you will miss the eggy flavor that is unique to this salt.

Can you omit cilantro? Yes. But again, cilantro gives it a better depth of flavor that harmonizes well with the salt and the mango.

Enjoy!

24/02/2023

I have been craving for this and the last time I actually had it was with chicken. Here’s a veganized version!

FILIPINO TOFU CURRY

Tofu
✅ 17.5 oz extra firm tofu, drain & pressed
✅ 3-4 tbsp neutral oil, for cooking

Curry
✅ 1/2 small red onion sliced into squares
✅ 3 cloves garlic
✅ 1 small red bell pepper
✅ 1 small green bell pepper
✅ 1 small carrot peeled and cubed
✅ 2 small small potatoes peeled and cubed
✅ 2 tbsp curry powder
✅ 1 can coconut cream or full-fat coconut milk (400 ml can)
✅ 2 dried bay leaves
✅ 1 tbsp vegan fish sauce
✅ 1 vegetable cube or bouillon
✅ Salt and pepper to taste
✅ 2 tsp sugar to taste
✅ 1/4 cup water or more, if needed to run down the sauce (optional)

INSTRUCTIONS
Press the tofu to drain out excess water. Slice the tofu into 1-inch (2.5-cm) cubes or any other shape of your choice.

Heat a large pan or wok over medium heat. Add enough neutral oil to cover the surface of the pan. Once hot, place the tofu and pan-fry over medium to medium high heat until lightly golden brown and crisp on all sides, around 2-3 minutes on each side. You can also opt to bake or air fry the tofu until lightly golden and crisp.

Remove some of the oil in the wok or pan. In the same wok or pan over medium heat, sauté the onion and garlic for 2-3 minutes or until aromatic. Add in the bell peppers and carrots. Cook these for 3-4 minutes on medium heat. Add in the potatoes and pan-fry for 2-3 minutes. Add the curry powder. Mix well.

Pour in the coconut cream or milk, add in the bay leaves, vegan fish sauce, and vegetable cube or bouillon. Mix well and allow for the vegetable cube or bouillon to dissolve as the sauce comes to a boil. Taste the sauce and season with salt and sugar, to taste.

Cover the pot or wok and allow the potatoes and carrots to cook through until tender, around 12-15 minutes over medium heat.

Prefer a thicker consistency? You can leave the pot or wok uncovered for extra moisture to evaporate and for the sauce to reduce.

Once the carrots and potatoes are cooked, remove the cover. Taste and season with more salt, to taste, if needed. Serve the curry while it’s hot with your choice or rice or grain.

19/02/2023

🍩🍩 Baked Carob Doughnuts 🍩🍩

Doughnut Recipe
✅ 2 1/2 cups unbleached all purpose flour
✅ 1/2 cup raw cane sugar
✅ 3 tbsp carob powder
✅ 2 tsp barley coffee (powder)
✅ 4 tsp baking powder
✅ 1 tsp salt
✅ 1 1/4 cup plant based milk
✅ 1/4 cup canola oil
✅ 1/4 cup apple cider vinegar
✅ 1 tsp vanilla extract

Carob Glaze
✅ 1/4 cup carob chips
✅ 2 tbsp plant based milk
✅ 1/2 cup powdered sugar

Optional toppings: Toasted almonds, pistachios, strawberries, coconut flakes

To make the doughnuts: Preheat the oven to 375 degrees. Lightly grease two doughnut pans.

In a large bowl, whisk flour, sugar, carob, barley coffee, baking powder, and salt. In a separate bowl, whisk nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. The batter will be sticky.

Using a pastry bag or plastic bag with a tip cut, pipe the batter in the prepared doughnut pans and bake for 10-12 minutes. Remove the pans from the oven and let sit 5 minutes before unmolding.

To make the glaze: In a double broiler or microwave, melt carob cups and nondairy milk together. Whisk in powdered sugar until smooth. Let sit for 5-10 minutes, so that the glaze thickens and any powdered sugar clumps dissolve.

To assemble the doughnuts: Dip each doughnut into the glaze, coating the top. Twist the doughnut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.

~Inspired by Chloe Coscarelli’s Baked Chocolate Doughnuts

02/02/2023

Vegan Crumb Cake for breakfast! 😍

CRUMB TOPPING
1 1/4 cups unbleached all purpose flour
1/4 cup raw cane sugar (I used Florida Crystals)
1/4 cup coconut or brown sugar
2 tsp ground cinnamon
1/8 tsp salt
1/2 cup vegan margarine, melted

CAKE
1 1/4 cups unbleached all purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup soy milk
1/2 cup canola oil
1 tsp lemon juice or apple cider vinegar
1 tsp vanilla extract

Ground flaxseed, for serving

To make crumb topping: In a medium bowl, combine flour, sugar, brown sugar, cinnamon and salt. Add melted margarine and toss with 2 forks, as if you were tossing a salad, until it appears crumbly. The crumbs should be the size of small peas.

To make the cake: Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan.

In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together non dairy milk, oil, lemon juice and vanilla. Pour the wet mixture into the fry mixture and whisk until just combined. Do not overmix.

Fill the prepared pan with batter and evenly sprinkle with the crumb topping. Bake for about 40 minutes, or until a toothpick inserted in the center comes out dry with a few crumbs clinging to it. Let cool and dust with ground flaxseed.

*Notes: The cake is not as sweet as regular cakes since it was meant to be for breakfast, eaten with fruits. But you can double the sugar amounts if preparing as a dessert. Regular all purpose flour can be used in the absence of unbleached flour.

26/11/2022

Our simple Sabbath lunch. We usually eat mostly raw or at least 80% uncooked food so energy and concentration on this special day is not compromised.

Things we prepped the day before:
Black beans
Taco meat using seitan
Cashew cheese

Store-bought, pre-cooked or processed food:
Unsalted nacho chips
Sundried tomato naan

The rest are veggie fix-ins!!!
Tomatoes
Cucumbers
Sweet corn
Romain lettuce
Onions
Baby arugula

25/11/2022

The husband brought home a lot of fresh veggies yesterday, so today’s lunch is literally a VEGGIE BOWL!

👉🏼 Shredded cauliflower to substitute rice. Sauté in water with a pinch of garlic salt.

👉🏼 Sautéed green beans, red bell pepper and onions. Dash of vegan oyster sauce, agave syrup, soy sauce and pinch of salt.

👉🏼 Blanched mung bean sprouts with quickly stir fried cabbage, onions, garlic, and aburaage tofu. Season with pinch of salt, mushroom seasoning, brown sugar, sesame oil, chili flakes and garnish with roasted sesame seeds.

👉🏼 Add diced cucumbers and arrange everything in your plate. Enjoy!

23/11/2022

FALAFEL WRAPS!!! I have been seriously craving for some falafels but it usually takes about 2 days to prep so mejo nakakatamad. But someone gave me some whole-wheat pita, laffa and naan the other day, so I gave in to the craving.

👉🏼Falafels
2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1 cup fresh parsley leaves
¾ cup fresh cilantro leaves
½ cup fresh dill
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying

(One day in advance) Place the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18-24 hours. When ready, drain the chickpeas completely and pat them dry.

Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.

Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.

Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Place the fried falafel patties in a colander or plate lined with paper towels to drain.

Assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

👉🏼 Fixings for falafel sandwich (optional)
Falafel sauce, pita pockets or naan
English cucumbers, chopped or diced
Tomatoes, chopped or diced
Baby Arugula
Pickles

22/11/2022

Today’s lunch — SEARED TOFU & QUINOA SPRING ROLLS with SQUASH SOUP

👉🏼 Seared Tofu
1 block tofu
4 tbsp soy sauce
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oil
2 tbsp ketchup
1 tbsp sweetener

Remove excess water from tofu and cut into small rectangles. Mix soy sauce, cumin and paprika and pour evenly on the tofu. Marinate for 10-15 minutes.

Fry tofu in a non-stick pan, about 4 minutes on each side. Add the excess marinade, ketchup and sweetener. Stir the tofu quickly and let the sauce coat the tofu evenly.

👉🏼 Spring Rolls
1 cup iceberg lettuce, sliced
1 cup cooked quinoa
2/3 cup seared tofu
Shiitake mushroom sauce (optional)
10 rice spring roll wrappers
1/2 cup water

Pour water on a plate slightly wider than the dimension of the spring roll wrappers. Carefully place the wrappers on the plate, making sure all surfaces gets lightly wet. Don’t soak for more than 10 seconds.

Place about 1/4 cup of sliced lettuce. Add 2 tbsp of quinoa, 2 tofu rectangles and 1 tsp mushroom sauce. Fold spring rolls like how you would fold a lumpia.

The wrappers tend to get sticky so don’t stack them on top of each other.

Dip the rolls in peanut butter sauce and enjoy!

👉🏼Peanut Butter Sauce
4 tbsp peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp chili garlic sauce
1/2 tsp mushroom seasoning
1/8 cup water

Mix all ingredients together until smooth.

👉🏼Squash Soup
1/2 of a medium-sized squash
1 medium size onion
2 tbsp minced garlic
1/2 cup coconut milk
1 cup water
Salt to taste

Boil water and add squash, onion and garlic. Let boil until cooked. Transfer to blender and blend until smooth.

Put the soup back in the pot and add coconut milk and season to your liking.

15/11/2022

JAPCHAE SALAD

1 bag spinach
1 medium carrot, sliced
1 medium bell pepper, sliced
1 medium onion, sliced
3/4 cup sliced dried shiitake mushroom, soaked
10 cloves garlic, minced
Japchae or sweet potato noodles
Salt to taste
Aburaage tofu (Japanese tofu pockets) — optional
Black and white sesame seeds for garnishing

Mushroom + Spinach Marinade (do 2 batches but place in different bowls)
2 tsp soy sauce
2 tsp lemon juice
2 tsp muscuvado
2 tsp sesame oil

1. Soak noodles in hot water for 45 minutes. Soak dried mushroom in a separate bowl of hot water. In the meantime, remove spinach leaves from the stem. Wash leaves thoroughly.

2. Slice your veggies. Carrots, bell peppers and onions in strips. Peel garlic and mince.

3. Prepare the marinade for the mushrooms, and another batch for the spinach. Mix all the ingredients in a small bowl and set aside.

4. Once the mushroom is thoroughly soft, strain the water (put in a separate bowl). Squeeze as much water out of the mushrooms. Put mushrooms in the marinade. Set aside.

5. In a small sauce pot, boil about 4 cups of water. While waiting for it to boil, put non-stick skillet on the stove on medium heat. Add 1 tsp oil and sauté onion and 1/2 garlic. Alternatively, use 1 tbsp water to sauté instead of water. Add bell peppers and carrots. Salt to taste. Set aside.

6. Once the water is boiling, add the spinach leaves and boil for 45 seconds. Quickly remove from water using a strainer and let cold water on the leaves until cool. Lightly squeeze remaining water and chop roughly. Add the marinade and 2 tsp of minced garlic. Set aside.

7. Skillet back on the stove, sauté the mushrooms for 4-5 minutes. Set aside.

8. Strain j*p chae and saute for a few minutes in a non stick skillet using the mushroom water. Add more water until soft and chewy.

9. In a bowl, mix the noodles, sautéed veggies, mushroom and spinach. Sprinkle more soy sauce for saltiness, lemon juice for tanginess, sesame oil for more flavor, and muscuvado to balance out everything.

10. Slice aburaage tofu in strips to garnish the noodles and sprinkle sesame seeds. Enjoy!

20/01/2021

Okra is one of those 'blah' veggies for me. I don't crave it, I don't dream of making things with it. But ever since I tasted them grilled.... 🤯😍 Hey, if you haven't been grilling veggies, you have been seriously missing out! https://bit.ly/2LFTocc

Frugal Vegan Kitchen

14/06/2023

24/02/2023

19/02/2023

02/02/2023

26/11/2022

25/11/2022

23/11/2022

22/11/2022

15/11/2022

20/01/2021

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