INGREDIENTS:

2 cups black beans (either soaked overnight and cooked to soften, or the ready canned ones)
2 cups water
2 cups or 1 block of extra firm tofu, chopped into cubes
1 cup or 8 oz. gluten cake, chopped into cubes (available at most Asian stores) (or seitan is ok too)
2 tablespoon cooking oil
4-6 cloves of garlic, crushed
1 medium white onion, chopped
1 cup or 8 oz. oyster mushroom, chopped
pinch of salt
pinch of ground black pepper
1 cup white vinegar
2 vegetable bullion or 3/4 cup vegetable broth
3/4 cup palm sugar (organic if possible) (brown sugar or turbinado sugar is good too)
2-3 whole serrano pepper
6 tablespoons vegan butter or olive oil

INSTRUCTIONS:

Using a high performance blender, puree the black beans with water. Set aside. Alternatively, you could put the black beans into a boil then use the black broth only.
Over medium heat, fry the tofu. Set aside.
Using the same pan you fried the tofu on, fry the gluten cake for 3-5 minutes. Sprinkle some sugar and salt to the gluten cake. Fry for another 30 seconds. Set aside.
In a medium size pot, saute the garlic and onion with oil until fragrant.
Add the chopped mushrooms and season with salt, pepper, vinegar and sugar. Simmer for about 5-8 minutes.
Add the fried tofu and wheat gluten cake to the mixture.
Pour the black beans to the pot. Mix well.
Mix in the vegan butter or olive oil or refined coconut oil, vegetable broth. Simmer for another 5 minutes.
Adjust seasoning to taste.
Add the serrano peppers.
Simmer over low heat for another 10-15 minutes without stirring. Turn off the heat.
Serve with rice or rice cake (puto) on the side.

Notes:

Feel free to cook the tofu and gluten cake before you start or while you’re simultaneously sautéing the oyster mushrooms and spices.
You may also adjust the seasoning towards the end to achieve the perfect balance of sour-sweet-savory with the rich, creamy taste of the sauce.

Vegan Dinuguan

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