Vegetarian Beef Caldereta
Savor the rich and comforting flavors of **Vegetarian Beef Caldereta**, a plant-based twist on the classic Filipino stew that's brimming with hearty vegetables and bold spices. Tender vegetarian beef chunks are simmered in a luscious tomato-based sauce infused with the umami of soy sauce and aromatic bay leaves. Potatoes, carrots, and bell peppers add vibrant color and texture, while green peas bring a pop of freshness. The creamy, cheesy finish—thanks to melted cheddar cheese—takes this dish to the next level, making it irresistibly indulgent. Perfect with steamed rice or crusty bread, this vegetarian adaptation retains all the soul-soothing elements of the original beef caldereta and is ready in just an hour. Ideal for weeknight dinners or special occasions, it’s a satisfying, meat-free meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 500 g vegetarian beef chunks
- 2 medium potatoes
- 2 medium carrots
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 tablespoons coconut oil
- 1 large onion
- 4 cloves garlic
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 2 bay leaves
- 1 cup green peas
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 cup cheddar cheese
Instructions
Start by preparing the vegetables. Peel and cube the potatoes and carrots into bite-sized pieces. Slice the red and green bell peppers into strips.
Heat coconut oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 3-4 minutes.
Add the vegetarian beef chunks to the pot, stirring occasionally until they are slightly browned, about 5 minutes.
Stir in the tomato paste, making sure it's well distributed and coats the vegetarian beef chunks.
Pour in the vegetable broth and soy sauce. Add the bay leaves, and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Add the potatoes and carrots, cook for about 15-20 minutes or until the vegetables are tender.
Add the bell peppers and green peas. Season with salt, black pepper, and chili flakes. Continue to cook for another 5 minutes until the bell peppers are tender but not overcooked.
Finish the dish by stirring in the grated cheddar cheese, ensuring it melts thoroughly and integrates into the sauce, creating a creamy texture.
Remove the bay leaves before serving. Serve hot with steamed rice or bread.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 7759 mg | 337% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 55.6 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 7221 mg | 154% | |
*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.
