Vegan Bistek

Pre-vegan the bf and I enjoyed this filipino dish. I’m excited to say that we have come across this vegan friendly version that is even better. This recipe is from Astig Vegan

Astig Vegan's Vegan Bistek

  • Servings: 4-6
  • Difficulty: Medium
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  • frying oil (I suggest mixture of canola and olive oil)
  • 1 russet potato, thinly sliced horizontally
  • 8 pieces portobello mushrooms, sliced into strips
  • 8-10 pieces tofu, thinly sliced and fried
  • 1 yellow onion, cut into rings
  • 3-6 teaspoons of soy sauce (adjust to taste depending on soy sauce brand)
  • 1 tablespoon lemon juice
  • dash of freshly cracked pepper
  1. Add oil to pan and fry the potatoes until crisp.
  2. Remove the potatoes and season them with salt, pepper, and lemon.
  3. Add the mushroom to the pan. When tender, add pepper and  lemon to taste.
  4. Add the tofu and onions.
  5. When onions and mushrooms are tender, put back the potatoes.
  6. Pour the soy sauce and adjust to taste.
  7. Mix the ingredients well until flavors marry , adjust the seasoning accordingly.
It was absolutely delicious and I’m sure we will make this time and time again. The next day we made it again without portobellos and with extra potato. It was still very yummy.


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