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Updated: Feb 2, 2025 · Published: Sep 11, 2024 by makepurethyheart · This post may contain affiliate links ·

Vegan Filipino Kaldereta Recipe

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Vegan Filipino Kaldereta with plant-based meat, vegetables, and red sauce over rice, topped with microgreens

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.

Other Vegan Filipino Recipes!

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  • Vegan Filipino Chop Suey
  • Filipino Vegan Tortang Talong (Egg Omelette)
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  • Vegan Filipino Sopas
  • Vegan Mushroom Filipino Adobo

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 for Vegan Filipino Kaldereta, including vegetables, vegan protein, and seasonings

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

Chopped onions and garlic sautéing in olive oil in a large pot
Cubes of seitan or tofu browning in the pot
Vegan liver spread and tomato paste being stirred into the sautéed mixture
Soy sauce, vegetable broth, and coconut milk poured into the pot with potatoes and carrots
Red and green bell peppers, green peas, and green olives added to the simmering pot
Final dish of Vegan Kaldereta seasoned and ready to serve with steamed rice
  1. 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.
  2. Add the Vegan Protein
    • Stir in the seitan or tofu cubes, cooking for about 5 minutes until they start to brown on the edges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Vegan Kaldereta seasoned and ready to serve with steamed 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.

Bowl of Vegan Filipino Kaldereta with brown sauce and plant-based protein over white rice


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.

Vegan Filipino Kaldereta with brown sauce and plant-based protein over white rice

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.
Final Vegan Filipino Kaldereta presented in a bowl with a rich brown sauce and served alongside rice

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.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine filipino
Servings 4

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.

Video

Keyword kaldereta, vegan beef, vegan filipino

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About

Hello and Welcome! I’am Paolo Peralta your online personal vegan chef and mindfulness coach. Join me as we explore easy healthy recipes and mindful insights. Discoveries await in every nook and cranny of your pantry and psyche. Let’s get mindful in the Kitchen & Everywhere.

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