July 21, 2026
Veg Up Culinary Training brings plant-based possibilities to life
By Thania Florendo
From tasting plant-based possibilities to creating them from scratch, the Veg Up journey continues! Following the successful Pilot Plate event, participants stepped into the kitchen to learn the techniques and culinary secrets behind transforming familiar dishes into flavorful vegetarian meals.
The Veg Up Culinary Training was held on July 17 at the Harmony Hall of the Buddhist Tzu Chi Campus (BTCC) in Sta. Mesa, Manila. The event brought together canteen staff and managers, chefs, cooks, and program officers from schools and organizations interested in introducing more plant-based meals to their communities.
Participants from the Philippine Normal University (PNU), Lakan Dula High School, Bacood Elementary School, Assisi Development Foundation Inc., ASA Philippines Foundation Inc., Project Pearls, and local government unit staff from Gubat, Sorsogon, joined the hands-on training.
Led by Tzu Chi volunteer Sally Yuñez and Tzu Chi kitchen staff, participants simultaneously prepared 10 different vegetarian dishes while learning practical preparation methods, cooking techniques, and ways to make plant-based meals more appealing and nutritious.
Second-time attendee Romulo de Jose, canteen manager of Lakan Dula High School, shared that the training provided him with a deeper understanding of the cooking process and possible alternatives to the food he tasted on his first visit.
“The preparations were organized, and they are thorough in explaining the preparations and cooking time of each dish,” he said. His personal favorite was the salpicao (stir-fried dish using a plant-based protein), which he believes could be included in the school’s cycle menu in the future.
Nenita Espayos, an administrative assistant from the Mayor’s Office of Gubat, Sorsogon, said the training was also an opportunity to bring home ideas that could benefit her local government unit and community. She and her companion were hosted at the BTCC for a two-week immersion, working closely in the kitchen.
“Some of our colleagues visited here in June and they shared how good the food was. Our mayor was inspired, especially that one of his goals is to have healthier constituents, so he sent us here,” Espayos said.
One of her biggest realizations was that parts of vegetables commonly discarded could still be transformed into food.
“I’m really happy and impressed. For example, the hard parts of kangkong stems and banana blossoms, which are often discarded, were transformed into okoy (vegetable fritters). It was really good,” she said.
Chef Noli Estrada of ASA Philippines Foundation did not expect vegetables could transform into and closely resemble familiar food. He was particularly surprised by the possibilities presented by dishes such as bagoong (shrimp paste), salpicao, and tocino (cured pork).
“I’m surprised that it is really possible to serve mouthwatering dishes with only vegan products. I learned about the alternatives like the Textured Vegetable Protein,” he said.
He expressed his appreciation to Tzu Chi volunteers and staff for making the cooking techniques easy to understand.
“I hope more people learn about vegetarian food so they can appreciate and support it. I also hope the Veg Up and its activities continue to expand and reach more people,” he said.
Following the Pilot Plate tasting events, the culinary training aimed to equip participants with the skills and confidence to launch their own Veg Up initiatives in schools and canteens.
“After the Pilot Plate, right now in the culinary training, we wanted them to do a launch of Veg Up in their schools and canteens. Hopefully, with the training, they will be confident to start the initiative in their schools,” Tzu Chi Deputy CEO Peggy Sy Jiang said.
For the program's future, Tzu Chi is also developing a Veg Up Task Force that will coordinate with participating schools, monitor progress, conduct regular check-ins, and organize follow-up training on more plant-based recipes. The task force will also consider the different needs and systems of organizations involved in feeding programs.
The culinary training marks another step in Veg Up’s continuing efforts to promote a future where plant-based meals are not just an alternative, but a delicious and accessible part of everyday dining.
Tzu Chi volunteer Sally Yuñez (second from left) leads the culinary training by showcasing her knowledge and different techniques to attain the best flavor for the different dishes.
Attendees from different schools and institutions watch the preparation and cooking of each dish.
Bicol Express (green beans with textured vegetable protein shreds in coconut milk topped with chili) is the first dish among the 10 vegetarian dishes prepared in the culinary training.
Tzu Chi volunteer Sally Yuñez reminded the participants that the recipes did not require exact measurements. Instead, she encouraged them to adjust the ingredients according to taste to achieve the desired flavor.
Chef Noli Estrada of ASA Philippines closely observed each session, expressing his amazement at the many possible alternatives that can transform familiar dishes into plant-based meals while preserving the essence of the original menu.
Nenita Espayos (left) enjoyed her two-week immersion at the Buddhist Tzu Chi Campus. “If we had known about vegetarian cooking earlier and we had been here earlier, maybe we would have been able to adopt and apply all these learnings in our LGU earlier and in the community as well as among school children.”
Joseph Luceño, director of Auxiliary Services and Business Development at PNU, actively participated in preparing and tasting the dishes.
The mouthwatering aroma of plant-based menudo wafted through the hall!
These vegan ingredients make it possible to enjoy healthy, nutritious, and delicious meals while choosing a kinder way of eating that helps protect animals.
Siomai, but make it healthy! Who would have thought this beloved favorite could have a plant-based twist?
Longganisa is a beloved breakfast staple but this meatless version offers a healthier and equally delicious alternative!
Textured Vegetable Protein (TVP) comes in various forms for different culinary uses. These TVP chunks resemble meat chunks and can be used in stews, soups, stir-fried dishes, and more.
Canteen manager Romulo De Jose (left) closely observes Tzu Chi staff as they prepare the meatless longganisa, which is cooked similarly to its traditional counterpart—first simmered in water, then fried in oil until golden brown.
Who would’ve thought these Buffalo wings are completely meat-free? Made from jackfruit, it closely resembles the texture and flavor of the classic favorite!
After all the cooking, everyone looked forward to the most exciting part—the taste test!
After all the cooking, everyone looked forward to the most exciting part—the taste test!
Participants received sets of vegan ingredients to help them continue exploring plant-based cooking.
Azzisah Almonte, cafeteria manager of PNU, expressed excitement over the upcoming transformation of the university cafeteria’s menu, with at least 40% of its dishes set to be vegetarian. The new menu is scheduled to launch on July 30.
Tzu Chi Deputy CEO Peggy Sy Jiang emphasized that the culinary training is a step toward equipping participants with the knowledge and confidence to bring Veg Up into their own schools, canteens, and organizations.
All 10 dishes—Bicol Express, tocino, salpicao, menudo, jackfruit fried chick’n, jackfruit Buffalo wings, jackfruit mechado, siomai, longganisa, and bagoong—were entirely vegan, offering plant-based alternatives that rival their traditional counterparts in flavor and texture.
Canteen manager Romulo De Jose of Lakan Dula High School did not forget to bring back his Tzu Chi coin bank, which he had already filled with his savings.
Tzu Chi staff, volunteers, and participants pose for a group photo after the Veg Up Culinary Training, celebrating a meaningful step toward turning plant-based food advocacy into practical action.