ASTIG Vegan

Vegan Batchoy Recipe

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1/2 lb wheat noodles, or rice noodles as a gluten free option
1 cup trumpet mushrooms, sliced
1/2 cup yellow onion, minced
3 tbsp refined coconut oil
1/4 cup vegetable broth
1 teaspoon evaporated or raw sugar
1 teaspoon black bean sauce (or vegan shrimp paste, see below for info)
pinch of salt
pinch of black pepper
6 cups water
1/4 cup crushed vegan chicharon for topping (available at most Asian stores) or fried crumbled tofu
scallions, chopped for a traditional garnish (I ran out of scallions so I chiffon some basil)

Ingredients