Kaldereta—a type of beef stew—is a common Filipino dish that traditionally uses meat, tomato sauce, and sometimes veggies. To make a tastier vegan version of this classic recipe, I used seitan instead of beef and coconut milk to provide a little creaminess.
1 kilogram mock beef or seitan cut into medium-size cubes
3 Tbsp. canola oil
2 medium-size red onions, minced
4 cloves garlic, crushed
1/2 tsp. crushed black pepper
1/4 tsp. crushed dried chili
2 carrots, cut into half-inch cubes
1/2 kilogram potatoes, cut into 1-inch cubes
1 large green bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
2 cups coconut milk
1/2 cup tomato sauce
1/4 cup soy sauce
Soy sauce, to taste
2 Tbsp. potato starch dissolved in 1/4 cup water
- If you are using gluten-based mock beef, wash the mock beef well, removing the starchy residue on the outside. Squeeze to remove excess water. Slice the mock beef into half-inch-thick strips. Marinate in soy sauce overnight.
- Heat oil in a wok. Stir in the onions and sauté until transparent. Add the garlic and sauté until golden brown.
- Add the black pepper, dried chili, carrots, and potatoes and stir-fry for 2 minutes. Add the mock beef and bell peppers and stir-fry for 3 minutes.
- Slowly pour in the coconut milk, bring to a boil, and cook on high for 3 minutes. Add the tomato sauce and soy sauce, bring to a second boil, and cook on high for 1 minute.
- Add more soy sauce if desired. Slowly pour in the potato starch one teaspoon at a time until the sauce acquires the desired thickness.
Makes 10 servings.
Posted by Jason Baker