Vegan Beef Caldereta
Indulge in the rich, hearty flavors of **Vegan Beef Caldereta**, a plant-based twist on the beloved Filipino classic. Perfectly simulating the savory depth of traditional beef caldereta, this recipe features tender vegan beef strips, a medley of vibrant vegetables, and a luxurious tomato-based sauce enriched with creamy peanut butter. Aromatic garlic, onions, and bay leaves infuse the dish with irresistible fragrance, while coconut sugar and soy sauce create a balanced harmony of sweet and salty notes. Ready in just one hour, this dairy-free, meat-free comfort food is ideal for family dinners or sharing with friends. Serve it over steamed rice for a satisfying, wholesome meal that brings Filipino culinary heritage to your table in a compassionate way. Whether you're vegan, vegetarian, or just looking for a flavorful meatless option, this dish is sure to impress!
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Recipe Information
Ingredients
- 300 grams vegan beef strips
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 2 medium, diced potatoes
- 2 medium, sliced carrots
- 1 large, sliced red bell pepper
- 1 large, sliced green bell pepper
- 400 grams tomato sauce
- 250 milliliters water
- 100 grams green peas
- 2 pieces bay leaf
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon coconut sugar
- 2 tablespoons peanut butter
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the vegan beef strips to the pot, stirring occasionally, until lightly browned.
Add the diced potatoes and sliced carrots, cooking for 5 minutes until slightly tender.
Mix in the sliced red and green bell peppers and cook for 3 minutes.
Pour in the tomato sauce and water. Stir to combine.
Add the bay leaves, soy sauce, salt, ground black pepper, and coconut sugar.
Bring the mixture to a simmer, cover the pot, and let it cook for 20 minutes or until the vegetables are tender.
Add the green peas and stir in the peanut butter until it is well incorporated.
Let the caldereta cook for another 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning if needed.
Remove the bay leaves and serve hot with rice or your favorite plant-based side dish.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6666 mg | 290% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 70.3 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5362 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
