Vegan Igado
Discover a plant-based twist on a beloved Filipino classic with this Vegan Igado recipe. Inspired by the traditional pork-based dish, this version uses textured vegetable protein (TVP) or soy chunks to replicate the hearty and savory flavors of Igado. Packed with vibrant vegetables like green beans, carrots, and red bell peppers, and simmered in a flavorful blend of soy sauce, vegetable broth, and aromatic bay leaves, this vegan dish is a wholesome, guilt-free comfort food. Perfectly balanced with a tangy hint of lemon juice and the natural sweetness of green peas, this protein-rich recipe is ideal for anyone seeking a cruelty-free yet authentic taste of Filipino cuisine. Ready in just 40 minutes, it’s a satisfying, easy-to-make option for dinner, best served over steamed rice. Keywords: Vegan Igado recipe, Filipino vegan dish, plant-based Igado, healthy vegan dinner, textured vegetable protein recipes.
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Recipe Information
Ingredients
- 200 grams Textured vegetable protein (TVP) or soy chunks
- 500 ml Water
- 60 ml Soy sauce
- 30 ml Coconut oil
- 3 Garlic cloves, minced
- 1 Medium onion, sliced
- 1 Red bell pepper, julienned
- 100 grams Green beans, cut into 2-inch pieces
- 1 medium Carrots, julienned
- 15 ml Lemon juice
- 2 Bay leaves
- 1 teaspoon Cracked black pepper
- 1 teaspoon Salt
- 250 ml Vegetable broth
- 100 grams Green peas
Instructions
Rehydrate the TVP or soy chunks by soaking them in 500 ml of water for about 10 minutes. Once rehydrated, drain and squeeze out excess water. Set aside.
In a large pan, heat the coconut oil over medium heat. Add the minced garlic and sliced onions, and sauté until the onions are translucent.
Add the rehydrated TVP to the pan and sauté for 5 minutes until lightly browned.
Stir in the soy sauce and cook for another 2 minutes, allowing the TVP to absorb the flavors.
Add the sliced red bell pepper, green beans, and julienned carrots to the pan. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the bay leaves. Bring the mixture to a simmer.
Add the green peas. Season the mixture with lemon juice, cracked black pepper, and salt. Stir well.
Cover the pan and let the stew simmer for 8-10 minutes on low heat, or until the vegetables are tender and the flavors are well blended.
Remove the bay leaves before serving.
Serve the Vegan Igado hot with steamed rice.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 45.0 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5512 mg | 117% | |
*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.
