• Veg on the Edge by Cassie Umali

Vegan Binagoongan aka "Binagoongang Gulay"

Binagoongang Gulay

Serves: 3


3 medium roughly cut Tomatoes

½ large diced Carrots

1 stalk Spring Onions

1 medium cut rounds Eggplant

3 Tbsp (Hot & Spicy) HoChai Veggie Bagoong

1 Tbsp (Original) HoChai Veggie Bagoong

3 cloves minced Garlic

1 medium diced Onion

2 medium chopped Green chilies

½ cup Water

Salt & Pepper to taste (optional)


  1. On a pan on medium heat, sizzle 2 Tbsp of hot & spicy HoChai Veggie Bagoong.

  2. Add and sauté the garlic, onions, tomatoes, water & carrots until half cooked.

  3. Add eggplant, green chilies and remaining HoChai Veggie Bagoong original and hot & spicy.

  4. Keep sautéing until eggplant is cooked and has absorbed the flavors of the sauce and veggie bagoong. Serve with your choice of rice or grains. Enjoy!

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