Mushroom and Eggplant Vegetarian Sinigang

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A satisfying plant-based twist on sinigang featuring earthy mushrooms and silky eggplant in a deeply flavorful tamarind broth, finished with a touch of umami. This filipino-inspired filipino (vegetarian) ready in about 45 minutes pairs (100g) Mushrooms, medium (150g) Eggplant, (60g) Tamarind pulp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare tamarind: Place 1/4 cup tamarind pulp in a bowl, cover with 1/2 cup warm water, and let sit for 10 minutes. Strain through a fine-mesh sieve, pressing to extract juice; discard seeds.
  2. Step 2: In a large pot, heat 1 tbsp water over medium heat. Add 3 minced garlic cloves and 1 thinly sliced yellow onion, sautéing for 2 minutes until fragrant.
  3. Step 3: Add 1 sliced tomato and cook for 3 minutes until softened.
  4. Step 4: Pour in strained tamarind juice and 4 cups water, bringing to a simmer.
  5. Step 5: Add 1 cup sliced mushrooms and 1 cup cubed eggplant, simmering for 15 minutes until eggplant is tender and mushrooms are plump.
  6. Step 6: Stir in 1 tbsp soy sauce, 1 tsp salt, and 1/2 tsp sugar. Simmer for 2 more minutes until flavors meld.

Frequently asked questions

How long does Mushroom and Eggplant Vegetarian Sinigang take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom and Eggplant Vegetarian Sinigang?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (100g) mushrooms from drying out.

Can I substitute ingredients in Mushroom and Eggplant Vegetarian Sinigang?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom and Eggplant Vegetarian Sinigang for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom and Eggplant Vegetarian Sinigang vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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