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.