Vegetarian Chicken Afritada
Satisfy your craving for bold Filipino flavors with this vibrant Vegetarian Chicken Afritada, a plant-based twist on the classic tomato-based stew. Highlighting hearty plant-based chicken pieces, tender potatoes, sweet carrots, and colorful bell peppers, this dish is simmered in a rich blend of tomato sauce, vegetable broth, and a touch of soy sauce for a deeply savory profile. The addition of green peas adds a pop of freshness, while the fragrant bay leaf ties the ingredients together with a comforting aroma. With just 15 minutes of prep time and simple cooking steps, this recipe offers an accessible way to enjoy a wholesome, meat-free version of a beloved Filipino dish. Served hot with steamed rice, it’s a nutritious and satisfying meal perfect for family dinners or gatherings.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 300 grams plant-based chicken pieces
- 2 medium potatoes, peeled and cubed
- 1 large carrot, cut into rounds
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 240 milliliters tomato sauce
- 240 milliliters vegetable broth
- 1 bay leaf
- 2 tablespoons soy sauce
- 120 grams green peas, frozen or fresh
- to taste salt
- to taste black pepper
Instructions
Heat vegetable oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 3-4 minutes.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add the plant-based chicken pieces and cook until they are lightly browned, about 5-7 minutes.
Stir in potatoes and carrots. Cook for 5 minutes, stirring occasionally.
Add sliced green and red bell peppers to the pot.
Pour in the tomato sauce and vegetable broth, stirring to combine.
Add the bay leaf and soy sauce. Stir well to incorporate.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 15-20 minutes or until the potatoes and carrots are tender.
Stir in green peas and cook for another 2-3 minutes until peas are heated through.
Season with salt and black pepper to taste.
Remove the bay leaf and serve hot with steamed rice.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 33.2 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4064 mg | 86% | |
*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.
