Vegan Sisig
This vegan sisig is my tasty take on the wildly popular Filipinx drinking snack! Dried snow fungus mushrooms are rehydrated and marinated, transforming them into crispy vegan ‘pork’ -- then they’re sauteed with vegan sausage and an aromatic blend of onions peppers, chilis, and garlic, and cooked until crisped around the edges. Just like its traditional counterpart, this vegan sisig is rich and savory, with subtle notes of heat and acidity! The perfect bite paired with your favorite beer!
Ingredients
- • 3 ounces dried snow fungus mushrooms see recipe notes 1
- • 2 tablespoons artificial pork seasoning powder see recipe notes 2
- • 1 tablespoon white vinegar
- • 1 tablespoon fresh lime juice preferably fresh calamansi juice, if you have access to it
- • 1 tablespoon dark soy sauce see recipe notes 3
- • 2 tablespoons vegetable oil
- • 14 – ounces plain vegan sausage (see recipe notes 4)
- • 1 large white onion diced
- • 2 long green chili peppers or Anaheim peppers, deseeded and diced
- • 1 large red bell pepper diced
- • 1 jalapeño deseeded, deveined, and diced
- • 8 cloves garlic minced
- • 1-6 depending how spicy you want your sisig Thai red chili or fresno chilis, diced, plus more for garnish
- • 2 tablespoons vegan mayonnaise
- • Vegan egg yolk sauce for garnish, optional
- • Fresh minced green onion for garnish
- • Fresh calamansi or limes for serving
Instructions
- Place the dried snow fungus mushrooms in a large bowl and fill with enough warm water that it covers the mushrooms by about 2-inches and rehydrate for 30 minutes (if using broth, see recipe notes #2). Drain and very gently pat dry - it should have doubled in size and feel soft, delicate, and spongy. Using a sharp knife, trim the base of the snow mushroom and discard.
- Chop the rehydrated mushrooms into small bite size pieces and place them back into the large bowl with the artificial seasoning powder, vinegar, and dark soy sauce, and gently toss to coat the mushrooms in the seasonings. Set aside to marinate for 30 minutes.
- Heat the oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the marinated snow fungus mushroom and cook, without mixing, until the mushrooms become slightly crisped around the edges, 5 to 6 minutes. Give the mushrooms a good toss and continue to cook another 5 minutes.
- Reduce the heat to medium, add the vegan sausage and using the back of a wooden spoon or spatula, break it up into bite size pieces. Sauté with the snow fungus mushrooms, stirring often, until heated through, 6 to 8 minutes.
- Next, add the onions, peppers, and garlic, and stir fry until fragrant and just slightly softened, 5 to 7 minutes. Mix in the vegan mayonnaise, tossing to coat the sisig. Cook another 1 to 2 minutes. Turn off the heat and transfer the sisig to a sizzling plate or serve immediately while hot. Garnish with green onion, vegan egg yolk sauce (if using), and more thai chili peppers. Taste and adjust seasonings if necessary and serve with fresh calamansi or lime wedges and enjoy!
Notes
1. I have more details in the blog post, but I find dried snow fungus mushrooms at my local Asian market or on Amazon. If you are unable to find dried snow fungus mushrooms, you can substitute it for equal portions of dried tofu skin. Rehydrate and marinated the same as you would the snow mushrooms according to the directions.
2. I can find artificial pork powder at my local Asian market or on amazon. Ideally, you want bouillon powder and NOT bouillon cubes for this recipe, as the cubes are harder to break down. If you’re unable to find artificial pork powder, then you can substitute equal portions mushroom powder or artificial chicken powder, both of which are also found at my local Asian market or on amazon. Additionally, if you are only able to access bouillon cubes, combine 4 cubes with enough hot water to rehydrate the mushrooms or tofu skins – this will create a highly concentrated broth - rehydrate them in this concentrated broth rather than just water. Drain, marinate, and cook according to the directions.
3. Dark soy sauce can be found at many grocery stores, as well as specialty Asian markets and on amazon. In this recipe, it is used mainly for color. If you aren’t able to get dark soy sauce, you can substitute for 2 teaspoons Maggi seasoning sauce or regular soy sauce
4. Make sure you don’t get sausage that’s flavored – you want plain vegan sausage for this recipe – many vegan sausage links or patties work well in this recipe as long as they’re not flavored or sweetened with maple syrup. Some sausages I’ve found that work best in this recipe are Beyond Meat Brats (NOT Hot Italian), Beyond Meat Breakfast Sausage Classic and/or Hot Links AND Patties, Gardein Breakfast Saus’ge Patties, and Incogmeato MorningStar Breakfast Sausage Links. Out of all brands that I’ve tested this recipe with, my favorites are Lightlife Gimme Lean Veggie Sausage and Impossible Sausage (savory or spicy).
2. I can find artificial pork powder at my local Asian market or on amazon. Ideally, you want bouillon powder and NOT bouillon cubes for this recipe, as the cubes are harder to break down. If you’re unable to find artificial pork powder, then you can substitute equal portions mushroom powder or artificial chicken powder, both of which are also found at my local Asian market or on amazon. Additionally, if you are only able to access bouillon cubes, combine 4 cubes with enough hot water to rehydrate the mushrooms or tofu skins – this will create a highly concentrated broth - rehydrate them in this concentrated broth rather than just water. Drain, marinate, and cook according to the directions.
3. Dark soy sauce can be found at many grocery stores, as well as specialty Asian markets and on amazon. In this recipe, it is used mainly for color. If you aren’t able to get dark soy sauce, you can substitute for 2 teaspoons Maggi seasoning sauce or regular soy sauce
4. Make sure you don’t get sausage that’s flavored – you want plain vegan sausage for this recipe – many vegan sausage links or patties work well in this recipe as long as they’re not flavored or sweetened with maple syrup. Some sausages I’ve found that work best in this recipe are Beyond Meat Brats (NOT Hot Italian), Beyond Meat Breakfast Sausage Classic and/or Hot Links AND Patties, Gardein Breakfast Saus’ge Patties, and Incogmeato MorningStar Breakfast Sausage Links. Out of all brands that I’ve tested this recipe with, my favorites are Lightlife Gimme Lean Veggie Sausage and Impossible Sausage (savory or spicy).
Tried this recipe?Let us know how it was!