Make way for the “Irresistible Vegetables” trend and let overlooked veggies take center stage on your menu. Industry insights show how diners today are seeking food that’s not only packed with nutrition but also visually stunning. Respond by crafting dishes to excite your customers’ palate and delight their eyes, starting with these Filipino vegetable recipes.
These low-cost alternatives, especially compared to meat, cater to health-conscious customers and address sustainability and animal welfare concerns. Take this opportunity to also train your team in new preparation methods, plant-based cooking, and modern culinary techniques.
1. Lumpiang Pinakbet
“Pinakbet, a renowned Filipino vegetable dish, is traditionally cooked with bagoong. I tried to innovatively reimagine it by wrapping and deep-frying it, offering a fresh and exciting culinary experience,” shares chef Paulo Sia.
The result is like lumpiang shanghai but features a unique filling of pumpkin, eggplant, okra, tomatoes, and string beans. These rolls are more than just a side dish. Serve them as a hearty appetizer or the main attraction and get your guests raving.
2. King Oyster Mushroom Inasal
Reinvent classic Filipino dishes with a simple ingredient swap. Take this inasal recipe, for example. It replaces chicken with oyster mushrooms while retaining the traditional marinade of vinegar, ginger, and atsuete. It’s a perfect option for customers looking for a healthier, more affordable alternative to meat-based dishes.
3. Soy-Roasted Mushrooms Silog (KaSilog)
For tapsilogans looking to expand their menu with a meatless offering, consider chef Brando Santos’ soy-roasted mushroom recipe. Toss three types of shrooms (chicken, shiitake, and button) in olive oil, liquid seasoning, and garlic, then roast them for 35 minutes. The result is as savory as beef tapa but with less guilt. Serve with adlai sinangag and eggs or use as topping for lugaw.
4. Filipino Lomi With Shirataki Noodles
Here’s a familiar noodle soup that’s pure comfort in every serving! This version of lomi swaps thick egg noodles for shirataki, the carb- and gluten-free “miracle noodles” made from konjac starch. This recipe also skips typical proteins and relies on the umami and meaty texture of shiitake mushrooms.
“This dish was inspired by a commitment to healthy eating. Using noodles with fewer calories, it’s more than just a meal – it’s a step towards wholesome living,” explains chef Paulo Sia.
5. Cauliflower Bistek
Prove that vegetables can be the star of the plate with chef Kenneth Cacho’s bistek. Here, cauliflower replaces beef and promises just as much satisfaction. Roast the whole vegetable with garlic, sinigang mix, and sweet paprika, then braise it in the classic mixture of soy sauce and calamansi. Finish with caramelized onions and crispy garlic and pair with steamed rice.
6. Cauliflower Bibimbap
Cater to Filipinos’ love for rice bowls and Korean flavors with this vibrant, all-veggie bibimbap. For the base, skip the usual white rice and go for grated and simmered cauliflower. Top it with a colorful array of vegetables. Create a simple yet flavorful sauce by mixing teriyaki, barbecue sauce, and gochujang. Serve in a heated stone pot for an authentic experience.
7. Tortang Gulay (Ukoy Egg Roll)
“Tortang talong, a beloved Filipino classic, is universally enjoyed. The challenge lies in innovating this regular dish. By rolling it together in a roulade, I maintain the same ingredients but introduce a novel preparation method,” says chef Paul Sia.
His roulade-style torta combines traditional ingredients like squash, carrots, onions, and beansprouts in a modern presentation. Elevate it further by adding shrimp or highlighting veggies in season.
8. Chop Suey Tempura
Take the simple Filipino vegetable recipe of chop suey up a notch! Slice and blanch vegetables like carrots, young corn, bell peppers, snow peas, and chayote. Then, coat them in tempura batter and deep-fry until golden. Serve as an appetizer with a dipping sauce of Knorr Oyster Flavoured Sauce, sesame oil, and other seasonings.
9. Festive Crispy Salted Egg Vegetable Fritters
Alternatively, you can coat your tempura-style vegetable fritters in a lip-smacking salted egg sauce. Diners who love salted egg chicken wings from that flaming establishment or the pork version from Chinese restaurants will enjoy this tasty, meatless take. Breeze through prep with a ready-made salted egg mix, combined with margarine, evaporated milk, and curry leaves.
10. Sizzling Tofu Sisig With Mushrooms
Fact: There’s a sisig for everyone. For customers watching their calories and cholesterol, offer this lighter version made with tofu and oyster mushrooms. Crisp them up by tossing in a cornstarch mixture and deep-frying. Or, you can take an even healthier route by air-frying or roasting. Then, toss with bell peppers, onions, chilies, mayonnaise, liquid seasoning, and calamansi. A sure bestseller!
Use these Filipino vegetable recipes as inspiration for your R&D. With a variety of bahay kubo veggies and techniques to keep them nutritious and delicious at your disposal, the possibilities are infinite. Have fun with your culinary creations, and let your customers experience the same joy and satisfaction from your dishes. To explore more about “Irresistible Vegetables” and get additional vegetable recipes with ingredients and procedures, download the Future Menus report today.
