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  • Veg on the Edge by Cassie Umali

Vegan Binagoongan aka "Binagoongang Gulay"

Binagoongang Gulay

Serves: 3



Ingredients:

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)



Procedure:

  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!

Watch the full episode here


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