Edgy Veggy Serves Your Favorite Filipino Dishes Made of Oyster Mushrooms

March 20, 2018

Like many small food start-ups, vegetarian brand Edgy Veggy started as a stall in Legazpi Sunday Market, initially as an outlet for the products from founder Denise Celdran’s organic farm. “We were serving salads . . . pastas . . . it was kind of an offshoot of my agricultural background, and then the demand just grew,” says Celdran. “It wasn’t my core business, [but] I figured there must be a need for vegetarian food [because the business] was really growing.”

Mushroom burgers, longganisa and tapa for quick, easy, impressive breakfasts or baon.

It was in fact her agricultural background (she studied Agriculture in UP-Los Baños) that first got Celdran interested in vegetarianism after a traumatizing experience during a Meat Processing class. “Back then [in 1987], it was only monggo. If you wanted to be vegetarian, all you ate were beans, so that didn’t last. I was vegetarian for about 1 year, and then I started to eat a little fish—only because it was available—and a little meat.” It was in 2006 when she finally became full-fledged vegetarian and found that the diet really suited her. 2 years later, she opened a stall in the Legazpi Market, and 4 years after  that (when Celdran says she had gotten sick of using her home kitchen as a commissary) she opened the Edgy Veggy retail store.

Who thought sisig could be guiltless?

The store has since evolved into The Good Seed, but Celdran tells us the commissary still goes by Edgy Veggy, and specializes in creating the food for The Good Seed as well as dishes for their weekly ketogenic-vegetarian meal plans, bottled goods, catering for corporate or other private events, and their frozen dishes made from organic oyster mushrooms.

A hearty, meat-free callos.

Celdran tells us that she develops all the dishes herself, and her trusted team at Edgy Veggy produces the frozen goods after they have perfected a recipe. They all use organic oyster mushrooms flavored with spices, garlic, onions, and only non-GMO tofu and gluten-free flour where applicable. The results are tasty, easy-to-make dishes that mushroom lovers can celebrate, and those observing lent can get on board with.


The commissary of The Good Seed restaurant, which makes frozen vegetarian food for home consumption, and weekly meal plans.

Contact: (02) 584-9080
Spend: PHP 200-400
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Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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