Vegan Chicken Afritada
Savor the comforting flavors of the Philippines with this Vegan Chicken Afritada, a plant-based twist on a classic stew that’s as hearty as it is satisfying. Soy curls take the place of chicken, seamlessly absorbing the rich, savory blend of tomato sauce and soy sauce for a deliciously meaty texture. Tender potatoes, sweet carrots, vibrant bell peppers, and a touch of green peas create a medley of flavors and textures that pair perfectly with steamed rice. This dish is cooked with a fragrant bay leaf and seasoned to perfection, letting the wholesome ingredients shine. With a prep time of just 15 minutes, this easy vegan recipe is perfect for busy weeknights and a comforting choice for anyone exploring Filipino cuisine. Keywords: vegan chicken afritada, Filipino vegan recipe, plant-based stew, soy curls recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 150 grams soy curls
- 500 ml vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium potato, peeled and cubed
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 100 grams green peas
- 400 grams tomato sauce
- 2 tablespoons soy sauce
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons optional, fresh parsley, chopped
Instructions
Start by hydrating the soy curls. Place them in a bowl and pour over the hot vegetable broth. Allow to soak for 10 minutes, then drain and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Mix in the cubed potato and sliced carrot, cooking for about 5 minutes to start softening them.
Add the sliced red bell pepper and green peas to the pot, stirring to combine.
Pour in the tomato sauce and soy sauce, then add the bay leaf. Stir well to distribute the flavors evenly.
Add the hydrated soy curls to the pot and mix everything well. Season with salt and black pepper.
Reduce the heat to low, cover the pot, and allow everything to simmer for 20 minutes, or until the vegetables are tender and the flavors have melded together.
Remove the bay leaf before serving. Garnish with chopped fresh parsley if desired.
Serve the Vegan Chicken Afritada hot with your choice of steamed rice.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.7 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1236 mg | 26% | |
*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.
