vegan humba | Pork Humba Recipe Veganized

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Deep fry the firm tofu until golden brown.

While frying the potato, heat oil in a pan.

Sauté minced garlic until fragrant, not browned.

Add star anise and bay leaf to release their oils for about 1 minute.

Add chopped onion and sauté until translucent.

Add canned mushrooms and sauté for 3 minutes to extract flavor.

Add black beans and stir.

Add 1 tablespoon of mushroom oyster sauce or substitute with soy sauce if unavailable.

Add 2 tablespoons of soy sauce and sauté.

Pour in 3 tablespoons of vinegar and let it evaporate slightly.

Check the fried potato and remove it from the oil.

Add pineapple chunks and stir.

Season with crushed black pepper to taste.

Add brown sugar and simmer for about 5 minutes to intensify flavors.

Add about 1 to 1.5 cups of water, depending on desired consistency.

Taste and adjust sweetness or saltiness as needed with more sugar or soy sauce.

Add banana blossom and stir.

Optionally, substitute potato with sweet potato or saba bananas.

Thicken the sauce with 2 teaspoons of cornstarch, adjusting for desired consistency.

Plate the finished plant-based Humba and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens