#Filipino Vegan Recipes

[recipwithnapsa]

## Calling all foodies and Pinoy cuisine lovers! 🇵🇭

Ready to experience a flavor explosion without the meat? Dive into the vibrant world of **Filipino Vegan Recipes!**

**Forget everything you thought you knew about Filipino food. ** This ain't your grandma's adobo (although there's plenty of delicious vegan adobo to be found)! We're talking about **sisig made with mushrooms**, **creamy kare-kare bursting with veggies**, **fresh lumpia packed with flavor**, and so much more!

**But wait, there's more!**

* **Healthier you, happier planet:** Embrace delicious plant-based options that are good for you and good for the Earth.

* **Budget-friendly feasts:** Filipino vegan recipes are known for using readily available and affordable ingredients. Your wallet will thank you!

* **Endless creativity:** Experiment with different ingredients, vegetables, and spices to personalize your dishes and make them your own. ‍‍

**Ready to get started?**

* **Check out our blog post for a beginner's guide to Filipino vegan recipes:**

**Share your favorite Filipino vegan dishes in the comments below!**

* **Tag a friend who needs to experience this deliciousness!**

**Let's celebrate the amazing flavors of Filipino cuisine in a plant-based way! #FilipinoVeganRecipes #VeganFood #PinoyCuisine #DeliciouslyHealthy**

**P.S.** Don't forget to like our page for more delicious recipe inspiration!

[fattributes]

Champorado

[everythingwithwasabi]

Ube Butter Mochi

[vegan-nom-noms]

Vegan Ube Cupcakes

March is Epilepsy Awareness Month!

My niece was diagnosed with epilepsy at just 5 months old. It's estimated that 65 MILLION people have it around the world.

If you can please donate to your favourite Epilepsy charity or research foundation. Mine is Epilepsy Action Australia.

[hacklyf]

🥗☑️☑️𝔸𝕦𝕥𝕖𝕟𝕥𝕚𝕔 𝔽𝕚𝕝𝕚𝕡𝕚𝕟𝕠 𝕍𝕖𝕘𝕒𝕟 ℝ𝕖𝕔𝕚𝕡𝕖𝕤 𝕗𝕠𝕠𝕕 𝕗𝕠𝕣 𝕤𝕠𝕦𝕝 𝕒𝕟𝕕 𝕃𝕠𝕟𝕘𝕖𝕧𝕚𝕥𝕪. ☑️☑️🥗

Am happy to give my filipino Vegan lifestyle food & recipes for everyone to share.

This is the secret of longevity of Filipinos why they are young and health people.

Also I'll share my ebook recipes for everyone to taste the happiness health life style living.

👑Get Free Filipino Recipes Here👑

‼️Also Follow me & Like share comment ‼️

............For more Vegan Ricipes Follow This................

[icrecipeblog]

Filipino Apple Banana Fritter (Maruya)

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

YIELD: 8 fritters

Ingredients:

1 ripe banana optional: use 2 if you want more banana flavor

1 apple (gala or similar), peeled and sliced in thin pieces

130 grams glutinous rice flour OR oat flour

¼ teaspoon salt (optional)

1 teaspoon vanilla extract (optional)

½ teaspoon cinnamon powder (optional)

⅛ teaspoon ground cloves (optional)

⅛ teaspoon nutmeg powder (optional)

Refined coconut oil, for frying

Instructions:

In a bowl, add banana and mash it. Then add thinly sliced apples.

Add glutinous rice and optional ingredients. Then using a spatula, mix all of the ingredients together. Keep mixing until you get a thick batter.

In a pan add some neutral oil and set to medium heat

Add large spoonfuls of the batter to the heated oil and gently flatten as it cooks. Fry first side until brown and crispy - about 1 - 2 mins. Flip to the other side and fry for 1 - 2 mins.

Place on a paper-towel lined plate to drain the oil.

Let cool for 10 minutes before eating.

[thelcsdaily]

Adobo Pork Tenderloin

with a side of Sweet Potatoes and Poblano Peppers

The national dish of the Philippines is adobo. The recipe can be altered in a variety of ways depending on the cooking tastes and personal style of each cook. Every Filipino will tell you that their version is always the greatest. However, all adobo recipes call for soy sauce, vinegar, bay leaves, garlic, and black pepper, regardless of the location or individual variation.

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together. – Guy Fieri

[yinumin]

Vegetarian Variations of Chicken Pastil: A Creative Twist on a Filipino Classic

Discover creative vegetarian variations of Chicken Pastil! Learn how to replace chicken with plant-based alternatives while keeping its authentic flavor.

🌿 Can Chicken Pastil Be Made Vegetarian?

Chicken Pastil is a beloved Mindanaoan dish known for its simplicity and rich flavors. Traditionally, it consists of steamed rice topped with shredded chicken, wrapped in banana leaves for easy eating. But what if you’re a vegetarian or simply want a plant-based version of this Filipino classic?

The good news is that Chicken Pastil is highly adaptable. By replacing the chicken with plant-based ingredients, you can still enjoy its savory, comforting taste while keeping it 100% vegetarian! In this article, we’ll explore delicious vegetarian variations of Chicken Pastil, their health benefits, and how to prepare them at home.

🥗 1. Why Go for a Vegetarian Chicken Pastil?

Many people are embracing plant-based eating for various reasons:

✔️ Healthier Alternative – Plant-based proteins contain less cholesterol and saturated fat. ✔️ Sustainability – Reducing meat consumption helps lessen environmental impact. ✔️ Inclusivity – Offers a great option for vegetarians and vegans to enjoy Filipino cuisine. ✔️ Flavorful and Versatile – Different plant-based ingredients bring unique textures and flavors.

The key to making a vegetarian Chicken Pastil is to find a tasty meat alternative while keeping the signature seasonings and preparation methods intact.

🌱 2. Top Vegetarian Substitutes for Chicken in Pastil

1️⃣ Tofu Pastil (The Classic Substitute)

Tofu is a perfect replacement for shredded chicken because it absorbs flavors well and has a slightly firm texture.

🔹 Best type of tofu: Firm or extra firm (for a meaty texture) 🔹 How to prepare:

Press tofu to remove excess water.

Crumble or shred it into small pieces.

Sauté with onions, garlic, soy sauce, and turmeric (to mimic the color of chicken pastil).

👉 Best for: Those looking for a high-protein, soy-based option.

2️⃣ Mushroom Pastil (Umami-Rich Alternative)

Mushrooms provide a rich, savory taste that mimics the depth of chicken flavor.

🔹 Best mushrooms to use: Oyster mushrooms, shiitake, or button mushrooms 🔹 How to prepare:

Shred oyster mushrooms by hand for a stringy texture.

Sauté with garlic, onions, and coconut milk for extra richness.

👉 Best for: Those who love a deep, umami-packed flavor.

3️⃣ Jackfruit Pastil (The Best Meat Texture)

Young unripe jackfruit (langka) has a fibrous texture that resembles shredded chicken.

🔹 How to prepare:

Use canned young jackfruit or fresh unripe jackfruit.

Shred and cook with coconut oil, turmeric, soy sauce, and black pepper.

👉 Best for: A meaty texture without soy-based ingredients.

4️⃣ Tempeh Pastil (Crunchy and High-Protein)

Tempeh is a fermented soybean cake with a firm, chewy texture and a nutty taste.

🔹 How to prepare:

Crumble tempeh into small bits.

Pan-fry until slightly crispy before adding seasonings.

👉 Best for: Those who prefer a protein-rich, slightly crunchy texture.

5️⃣ Lentil Pastil (Budget-Friendly and Nutritious)

Lentils are an affordable and protein-packed substitute with a soft, slightly meaty texture.

🔹 How to prepare:

Cook lentils until soft but not mushy.

Sauté with garlic, onions, soy sauce, and turmeric.

👉 Best for: A healthy and fiber-rich alternative.

🍽 3. Step-by-Step Recipe: How to Make Vegetarian Chicken Pastil

🔹 Ingredients:

2 cups cooked rice

2 pcs banana leaves (for wrapping)

1 cup shredded tofu, mushrooms, or jackfruit

2 tbsp cooking oil

1 tsp soy sauce

½ tsp turmeric powder

1 small onion, chopped

2 cloves garlic, minced

Salt and pepper to taste

🔹 Instructions:

1️⃣ Prepare the Filling

Heat oil in a pan, then sauté garlic and onion until fragrant.

Add your chosen meat substitute (tofu, mushrooms, jackfruit, tempeh, or lentils).

Season with soy sauce, turmeric, salt, and pepper. Cook for 5-7 minutes.

2️⃣ Wrap in Banana Leaves

Lay a clean banana leaf flat and place a scoop of rice in the center.

Add a generous amount of vegetarian filling on top.

Wrap tightly, securing the ends like a burrito.

3️⃣ Steam for Extra Flavor (Optional)

To enhance the taste, steam the wrapped pastil for 10 minutes.

4️⃣ Serve and Enjoy!

Unwrap and enjoy it warm. Pair with spicy palapa sauce or soy-calamansi dip.

🌏 4. The Cultural Significance of a Plant-Based Chicken Pastil

The traditional Chicken Pastil is deeply connected to Mindanao’s food culture, but adapting it for a vegetarian diet is a way to:

✔️ Preserve traditions while catering to modern diets ✔️ Make Filipino cuisine more accessible to plant-based eaters ✔️ Promote sustainability by reducing meat consumption

By keeping the essence of pastil while modifying the ingredients, we show that Filipino food can be both authentic and innovative.

🥢 Conclusion: Enjoying Chicken Pastil, The Vegetarian Way

Chicken Pastil is one of the most iconic Mindanaoan dishes, but it doesn’t have to be just for meat lovers. With plant-based alternatives, you can still enjoy the same flavors, textures, and cultural significance while making it healthier and more sustainable.

✔️ Tofu, mushrooms, jackfruit, tempeh, and lentils make great substitutes. ✔️ The key is in the seasoning – turmeric, soy sauce, and aromatics recreate the pastil flavor. ✔️ Steaming and banana leaf wrapping keep it authentic.

Have you tried a vegetarian version of Chicken Pastil? Let us know in the comments!

❓ FAQ Section

1. Can I make this vegan?

Yes! Simply use vegetable oil and make sure your soy sauce is vegan-friendly.

2. Where can I buy banana leaves?

Banana leaves are available at Asian grocery stores or fresh markets.

3. What’s the best protein substitute?

Tofu and jackfruit are the closest to shredded chicken texture.

4. How long does vegetarian pastil last?

It lasts up to 2 days unrefrigerated and 4-5 days in the fridge.

5. Can I make this gluten-free?

Yes! Just use gluten-free soy sauce or coconut aminos.

[belles-place]

Exploring Different Types of Adobo Businesses: A Flavorful Entrepreneurial Journey

Adobo, a beloved dish with deep roots in Filipino cuisine, has captured the hearts and taste buds of food enthusiasts worldwide. Its distinctive flavor, characterized by a perfect balance of tangy vinegar, savory soy sauce, and aromatic spices, makes it a versatile dish that can be adapted in numerous ways. For entrepreneurs, the growing popularity of adobo presents a unique opportunity to explore various types of adobo businesses. Whether you're a seasoned chef or a budding food entrepreneur, here are some exciting adobo business concepts to consider.

1. Adobo Food Truck

Food trucks have revolutionized the culinary landscape, offering gourmet experiences on wheels. An adobo food truck can bring the delicious flavors of adobo to different neighborhoods, events, and festivals. The mobility of a food truck allows you to reach a diverse customer base and create a loyal following.

Key Offerings:

- Traditional Chicken and Pork Adobo

- Adobo Rice Bowls with assorted toppings

- Adobo Tacos or Burritos for a fusion twist

- Vegetarian and Vegan Adobo options

Benefits:

- Lower initial investment compared to a brick-and-mortar restaurant

- Flexibility to experiment with different locations and events

- Ability to build a strong brand presence through social media and word-of-mouth

2. Adobo Restaurant

Opening an adobo-themed restaurant provides an opportunity to create an immersive dining experience centered around this iconic dish. You can offer a wide range of adobo variations, highlighting regional differences and innovative takes on the classic recipe.

Key Offerings:

- A diverse menu featuring Chicken, Pork, Beef, and Seafood Adobo

- Specialty adobo dishes like Adobo sa Gata (with coconut milk) and Adobong Puti (white adobo)

- Adobo-inspired appetizers, sides, and desserts

- Beverage pairings that complement the rich flavors of adobo

Benefits:

- Ability to create a unique dining ambiance and brand identity

- Opportunity to host events, cooking classes, and adobo tastings

- Potential for higher profit margins with a full-service restaurant

3. Adobo Meal Delivery Service

In today's fast-paced world, many people seek convenient meal options that don't compromise on flavor. An adobo meal delivery service can cater to busy professionals, families, and health-conscious individuals looking for delicious, ready-to-eat meals.

Key Offerings:

- Pre-packaged adobo meals for lunch and dinner

- Customizable meal plans catering to dietary preferences and restrictions

- Fresh, high-quality ingredients with a focus on nutrition

- Subscription-based service for regular customers

Benefits:

- Recurring revenue through subscription models

- Flexibility to operate with a smaller team and lower overhead costs

- Ability to tap into the growing market for home-delivered meals

4. Adobo Catering Service

For special occasions and events, an adobo catering service can provide a memorable dining experience. Whether it's a corporate event, wedding, or family gathering, adobo dishes can be the star of the menu, showcasing the rich culinary heritage of the Philippines.

Key Offerings:

- Customized adobo menus for different types of events

- On-site cooking and live adobo stations for an interactive experience

- Full-service catering including setup, service, and cleanup

- Specialty adobo platters and family-style servings

Benefits:

- Opportunity to serve large groups and generate significant revenue per event

- Flexibility to cater a variety of events and expand your client base

- Ability to showcase culinary skills and creativity with personalized menus

5. Adobo Product Line

For those interested in the retail market, developing an adobo product line can be a lucrative business. From bottled adobo sauces to pre-marinated meats, there are numerous products that can bring the convenience and flavor of adobo to consumers' kitchens.

Key Offerings:

- Bottled adobo marinades and sauces

- Pre-marinated adobo meats ready for cooking

- Adobo spice blends and seasoning kits

- Adobo-inspired snacks and condiments

Benefits:

- Potential to reach a wide audience through online and retail distribution

- Ability to create a scalable business with strong branding

- Opportunity to partner with grocery stores and specialty food shops

The adobo business landscape offers a plethora of opportunities for passionate food entrepreneurs. Whether you opt for a mobile food truck, a cozy restaurant, a convenient meal delivery service, a versatile catering business, or a retail product line, the key to success lies in delivering high-quality, flavorful adobo that resonates with customers.

By embracing creativity and innovation, you can carve out a niche in the culinary world and share the rich, comforting flavors of adobo with a broader audience. So, if you're ready to embark on a flavorful entrepreneurial journey, the world of adobo awaits!

[frankjspinner]

Everyday Cooking Recipe

This sour, spicy, vegan Filipino dish coats the shiitake and oyster mushrooms in a reduction of soy sauce and calamansi juice.

[fattributes]

Arnibal, Pandan, and Ube Taho

[everythingwithwasabi]

Easy Filipino Karioka; Fried Sweet Rice Ball

[vegan-nom-noms]

Vegan Ube Ice Cream (No Churn)

[captain-kit-adventuress]

There’s one thing everyone is forgetting to talk about:

All the science in the world can’t beat the effects of evolution. Bodies aren’t machines, and molecules are not absorbed on a 1:1 basis, even in the same person on the same day.

Depending on where a person lives, we are not fully evolved, as humans, to eat meal replacements. We’re not evolved to eat one single way, either. There is actually a psychological component to nutrition that is vastly, vastly ignored by these biotech firms, and before anyone asks, yes, we do have research on this. I don’t have the links to it at present, but a simple google search would probably find them.

There was a study conducted amongst Filipino women with Swedish women as a control, in which they were fed two meals for comparison. Each group had a traditional Filipino meal on two different occasions. The first time the women ate, it was beautifully presented; it looked like it was prepared by a chef, and absolutely looked like the most mouth-watering delicacy. The second meal, made of exactly the same recipe with exactly the same ingredients, was presented in a sort of slopped-together pile that, while not actually materially different from the first meal in any way, just didn’t look nearly so appetising.

The result? The Filipino women absorbed 70% more iron from the first meal than the second. I know I’m forgetting some of the details that would make that result more intelligible, but the point was that how pleasurable our food is makes a great deal of difference even to how our bodies absorb the nutrition it gains from it. That’s why the control group was Swedish, so it had no emotional or nostalgic connection to the food they were being served. And I don’t care if meal replacements can actually be considered food or not, I very much doubt the very human eyeballs looking at this biotech stuff is going to judge it as food. Not to mention, this whole thing reeks of diet culture (as does veganism and vegetarianism, often), which is an extremely Western point of view to take about nutrition and food. We did not evolve to consider food only for its utility, or we wouldn’t need taste buds. Food is supposed to be a heavily sensory experience, not just a thing that keeps us alive.

I understand that vegans and vegetarians have their heart in the right place, but sustainable agriculture is not about replacing what we consider food, it’s about making what food we already have in a way that is the least harmful and exploitative as possible. You don’t do that by throwing out the entire system humans evolved to derive energy from, because that’s simply not going to work or employ best practices ecologically. Talking about it in ways that only address energy efficiency is the most capitalistic way to approach that as possible. Not everything in life can or should be 100% efficient (a bad example, but think about a car engine without that tiny bit of oil on the pistons), and trying to solve problems that way only leads to more corporate malfeasance, rather than less.

It’ll sound funny, but we actually need more farms, not fewer. But they have to be smaller and use good land and livestock management practices. And quite frankly, treating everywhere in the world like it’s the West is how we got to this problem in the first place. The point shouldn’t be to reduce or reinvent our usual food system, it should be to reduce massive corporations. And I don’t see how any plan that vegans or biotech bros have put forth so far has done any of that, especially as their solutions generally do have more ecological impact than they want to allow, so we’re just trading one kind of consumption for another.

If people want to eat meat substitutes, that’s fine. If people don’t want to eat them, that’s also fine. Whether one is “better” or not than the other is not the point; every system has its pros and cons. What matters is that it can exist in harmony with our current ecological framework, and the way we eat, for most of us, simply doesn’t support that on either side.

I went down the internet rabbit hole trying to figure out wtf vegan cheese is made of and I found articles like this one speaking praises of new food tech startups creating vegan alternatives to cheese that Actually work like cheese in cooking so I was like huh that's neat and I looked up more stuff about 'precision fermentation' and. This is not good.

Basically these new biotech companies are pressuring governments to let them build a ton of new factories and pushing for governments to pay for them or to provide tax breaks and subsidies, and the factories are gonna cost hundreds of millions of dollars and require energy sources. Like, these things will have to be expensive and HUGE

I feel like I've just uncovered the tip of the "lab grown meat" iceberg. There are a bajillion of these companies (the one mentioned in the first article a $750 MILLION tech startup) that are trying to create "animal-free" animal products using biotech and want to build large factories to do it on a large scale

I'm trying to use google to find out about the energy requirements of such facilities and everything is really vague and hand-wavey about it like this article that's like "weeeeeell electricity can be produced using renewables" but it does take a lot of electricity, sugars, and human labor. Most of the claims about its sustainability appear to assume that we switch over to renewable electricity sources and/or use processes that don't fully exist yet.

I finally tracked down the source of some of the more radical claims about precision fermentation, and it comes from a think tank RethinkX that released a report claiming that the livestock industry will collapse by 2030, and be replaced by a system they're calling...

Food-as-Software, in which individual molecules engineered by scientists are uploaded to databases – molecular cookbooks that food engineers anywhere in the world can use to design products in the same way that software developers design apps.

I'm finding it hard to be excited about this for some odd reason

Where's the evidence for lower environmental impacts. That's literally what we're here for.

There will be an increase in the amount of electricity used in the new food system as the production facilities that underpin it rely on electricity to operate.

well that doesn't sound good.

This will, however, be offset by reductions in energy use elsewhere along the value chain. For example, since modern meat and dairy products will be produced in a sterile environment where the risk of contamination by pathogens is low, the need for refrigeration in storage and retail will decrease significantly.

Oh, so it will be better for the Earth because...we won't need to refrigerate. ????????

Oh Lord Jesus give me some numerical values.

Modern foods will be about 10 times more efficient than a cow at converting feed into end products because a cow needs energy via feed to maintain and build its body over time. Less feed consumed means less land required to grow it, which means less water is used and less waste is produced. The savings are dramatic – more than 10-25 times less feedstock, 10 times less water, five times less energy and 100 times less land.

There is nothing else in this report that I can find that provides evidence for a lower carbon footprint. Supposedly, an egg white protein produced through a similar process has been found to reduce environmental impacts, but mostly everything seems very speculative.

And crucially none of these estimations are taking into account the enormous cost and resource investment of constructing large factories that use this technology in the first place (existing use is mostly for pharmaceutical purposes)

It seems like there are more tech startups attempting to use this technology to create food than individual scientific papers investigating whether it's a good idea. Seriously, Google Scholar and JSTOR have almost nothing. The tech of the sort that RethinkX is describing barely exists.

Apparently Liberation Labs is planning to build the first large-scale precision fermentation facility in Richmond, Indiana come 2024 because of the presence of "a workforce experienced in manufacturing"

And I just looked up Richmond, Indiana and apparently, as of RIGHT NOW, the town is in the aftermath of a huge fire at a plastics recycling plant and is full of toxic debris containing asbestos and the air is full of toxic VOCs and hydrogen cyanide. ???????????? So that's how having a robust industrial sector is working out for them so far.

[thekimsioco]

Vegan string bean Adobo recipe and my first field work as a journalist.

When I was in college, I had the opportunity to intern for one of the top broadsheet newspapers in the country. They called me to ask if I can help cover the May 2013 Elections. And being a journalism student at the time, it was a dream come true.

During the election coverage, I was assigned to a low-income and high crime rate area. And I would stay there until the wee hours of the morning because I had to finish the vote count.

One night - at around 2AM - I realized that I was so busy with the vote counting (vote counting happens inside the municipality building) that I forgot to eat dinner. The thing with hunger is that the moment you realized you're hungry, the hunger pangs get worse from there.

I went outside to look for a 24-hour restaurant or anything with food. It was raining. The first thing I noticed is this small cart in the corner that sells homecooked meals for less than a dollar. Perfect.

Men gathered around the cart, waving their crumpled money. I put my backpack in front of me and tiptoed to take a look at the food. I ended up ordering string bean adobo with rice and Coke.

There are makeshift tables and chairs on the side. One of the men stood up so I can sit down. I said thank you and ate quietly. They are all staring at me. A small 19-year-old girl, eating with middle-aged brusque men.

It was supposed to be embarrassing. But I was so hungry that I didn't really care. It was probably one of the most memorable meals I had in Manila. The sauce of the adobo over the rice. The combination of string beans and pork (I wasn't vegan back then). Even the Coke taste good. And for the record, I hate string beans before!

Today, I'm recreating that dish that saved my sanity on the 16th of May 2013. Back when I still have a different vision for myself. When the task of walking through an overpass alone at 4AM in the morning scares the shit out of me.  

Adobo is probably one of the Filipino dishes that every Filipino household knows how to make. It's salty and sour and sweet and garlicky. It's easy and straightforward. And very, very home-y (if that makes sense).

I want to share the vegan version of the recipe with you and take you with me to the night of my first field work as a journalist.

Vegan String Bean Adobo Recipe Ingredients:

firm tofu (thawed twice)

cornstarch

string beans, cut to desired size

cooking oil

garlic

1 cup water

4 tbsp soy sauce

4 tbsp white vinegar

1/2 tbsp brown sugar

salt and pepper

bay leaf

How to make Vegan String Bean Adobo:

Remove the excess water from the tofu. To do this, simply wrap it in paper towels and put something heavy on top of it. Like a pan, or your cat, or whatever floats your boat. We want the texture to be crumbly. It makes the tofu soak the flavors better.

Coat the tofu with cornstarch. It doesn't have to be thickly coated. In fact, I don't advise it to be thickly coated.

Fry your tofu until golden brown. Set Aside.

Sautee Garlic in cooking oil. Add your string beans and a pinch of salt. Add water and bring to a boil.

Change to low-medium heat. Add soy sauce, vinegar, sugar, and pepper. Add your tofu and bay leaf. Simmer until reduced.

Once reduced, the sauce should be slightly thickened. Remove from heat and serve with rice.

Notes:

You can add mushrooms, potatoes, spinach, or even pineapple.

the sauce is the same if you're planning to do chicken or pork adobo.

I like adding coconut milk in my adobo. But the string bean I ate in 2013 doesn't have coconut milk so I removed it. But anyway, you can do it if you like.

[cupcake-zara]

Watch "Vegan Kare Kare" on YouTube