Kaldereta is a classic Filipino dish traditionally made with goat meat or beef, simmered in a rich tomato-based sauce. It's a staple at special occasions and family gatherings, known for its bold flavors and hearty ingredients. This vegan version of Kaldereta retains the dish's essence by using plant-based alternatives while staying true to the traditional taste. The use of bell peppers, coconut milk, and a vegan liver spread substitute ensures a rich, creamy sauce that pairs perfectly with steamed white rice.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup vegan liver spread (or blended mushrooms with nutritional yeast or miso)
- 2 cups Vegan Protein
- 1 cup tomato paste
- ½ cup soy sauce
- 2 cups vegetable broth
- 1 can coconut milk (14 oz) or cashew milk
- 6 bay leaves
- 2 medium potatoes, peeled and cut into cubes
- 2 medium carrots, sliced
- 1 teaspoon black pepper
- vegan butter, vegan cheese
- Salt to taste
- Cooked white rice for serving
Steps
- Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and garlic, sautéing until they are soft and fragrant.
- Add the Vegan Protein
- Stir in the seitan or tofu cubes, cooking for about 5 minutes until they start to brown on the edges.
- Incorporate the Vegan Liver Spread and Tomato Paste
- Add the vegan liver spread and tomato paste, stirring well to coat the seitan or tofu. Cook for another 3 minutes to allow the flavors to meld.
- Pour in the Liquids and Add Vegetables
- Pour in the soy sauce, vegetable broth, and coconut milk. Stir in the bay leaves, potatoes, and carrots. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Finish with vegan butter and vegan cheese
- Add the sliced red and green bell peppers, green peas, and green olives. Continue to simmer for another 10 minutes until the bell peppers are slightly softened but still vibrant.
- Season and Serve
- Season with black pepper and salt to taste. Remove the bay leaves before serving. Serve the Vegan Kaldereta hot with steamed white rice.
Hint
For a deeper flavor, prepare the Kaldereta a day in advance. Allowing it to rest overnight will help the flavors to develop further, making it even more delicious the next day.
Variations
- Spicy Version: Add a chopped chili pepper or a dash of chili flakes for a spicier kick.
- Nutty Twist: Some regions in the Philippines add a spoonful of peanut butter for extra creaminess—feel free to try this in your vegan version.
- Alternative Proteins: Replace seitan or tofu with jackfruit for a different texture.
Top Tip
For the best results, ensure your seitan or tofu is well-drained and pressed before cooking to achieve a firmer texture that holds up well in the stew.
Substitutions
- Vegan Liver Spread: If you can’t find vegan liver spread, blend mushrooms with a bit of nutritional yeast and soy sauce to mimic the flavor and texture.
- Coconut Milk: You can substitute coconut milk with almond or cashew milk if you prefer a lighter sauce.
- Soy Sauce: For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
FAQ
- Can I freeze this Vegan Kaldereta?
Yes, this dish freezes well. Store it in an airtight container for up to 3 months. Reheat on the stovetop for best results. - What can I use instead of seitan or tofu?
Jackfruit, tempeh, or even hearty mushrooms like portobello can be used as meat substitutes in this recipe. - Is this dish suitable for meal prep?
Absolutely! This Vegan Kaldereta keeps well in the fridge for up to 4 days, making it perfect for meal prep. Just reheat before serving.
Vegan Filipino Kaldereta
Kaldereta is a classic Filipino dish traditionally made with goat meat or beef, simmered in a rich tomato-based sauce. It's a staple at special occasions and family gatherings, known for its bold flavors and hearty ingredients. This vegan version of Kaldereta retains the dish's essence by using plant-based alternatives while staying true to the traditional taste. The use of bell peppers, coconut milk, and a vegan liver spread substitute ensures a rich, creamy sauce that pairs perfectly with steamed white rice.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 garlic cloves minced
- 1 cup vegan liver spread or blended mushrooms with nutritional yeast or miso
- 2 cups Vegan Protein
- 1 cup tomato paste
- ½ cup soy sauce
- 2 cups vegetable broth
- 1 can coconut milk 14 oz or cashew milk
- 6 bay leaves
- 2 medium potatoes peeled and cut into cubes
- 2 medium carrots sliced
- 1 teaspoon black pepper
- vegan butter vegan cheese
- Salt to taste
- Cooked white rice for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and garlic, sautéing until they are soft and fragrant.
- Stir in the seitan or tofu cubes or any vegan protein you might have. Add potatoes and carrots. Cooking for about 5 minutes until they start to brown on the edges.
- Add the vegan liver spread (miso) and tomato paste, stirring well to coat the seitan or tofu. Cook for another 3 minutes to allow the flavors to meld.
- Pour in the soy sauce, vegetable broth, and coconut milk. Stir in the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Finish with vegan butter and vegan cheese
- Season with black pepper and salt to taste. Remove the bay leaves before serving. Serve the Vegan Kaldereta hot with steamed white rice.
