Vegan Pochero
Warm, hearty, and bursting with vibrant flavors, Vegan Pochero is a plant-based twist on a beloved Filipino dish that’s perfect for family dinners or cozy evenings. This nutritious stew combines golden pan-fried tofu, savory plant-based sausages, and chickpeas with a medley of vegetables like baby potatoes, carrots, green beans, and napa cabbage. The addition of sweet plantains (or saba bananas) adds a delightful touch of natural sweetness, balancing the rich tomato-based broth infused with garlic, onions, and bay leaves. Ready in just an hour, this recipe is as easy as it is nourishing, capturing the comforting essence of traditional pochero while being completely vegan. Serve it over steaming white rice for a wholesome, flavor-packed meal that will satisfy everyone at the table.
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Recipe Information
Ingredients
- 4 pieces plant-based sausages
- 200 grams firm tofu
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 piece yellow onion, diced
- 3 pieces ripe tomatoes, chopped
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 300 grams baby potatoes, halved
- 2 pieces carrots, sliced into chunks
- 2 pieces plantains (or saba bananas), peeled and cut into chunks
- 150 grams green beans, trimmed
- 200 grams napa cabbage, chopped
- 1 cup cooked chickpeas
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces bay leaves
Instructions
Prepare the tofu by patting it dry and cutting it into bite-sized cubes. Heat a non-stick skillet over medium heat with 1 tablespoon of olive oil and pan-fry the tofu cubes until golden and crisp on all sides. Set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the garlic and onions until fragrant and translucent, about 3-4 minutes.
Add the chopped tomatoes and tomato paste, cooking until the tomatoes soften and the mixture thickens, about 5 minutes.
Stir in the vegetable broth, baby potatoes, carrots, soy sauce, salt, black pepper, and bay leaves. Bring to a gentle boil.
Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes and carrots are tender.
Add the plant-based sausages, cooked tofu, plantains, green beans, and chickpeas to the pot. Stir gently to combine, then simmer for another 10 minutes to infuse the flavors.
Finally, stir in the napa cabbage and cook for an additional 2-3 minutes, just until wilted.
Taste the broth and adjust seasoning with additional salt or pepper if needed.
Serve the Vegan Pochero hot in bowls, ideally with a side of steamed rice. Enjoy!
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5213 mg | 227% | |
| Total Carbohydrate | 318.3 g | 116% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 93.6 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1072 mg | 82% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 8185 mg | 174% | |
*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.
