Vegan Filipino Kaldereta (Kalderetang Gulay)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
6
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Calories
224 kcal
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Course
Main Course
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Cuisine
Filipino
Vegan Filipino Kaldereta (Kalderetang Gulay)
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Vegan Filipino Kaldereta is a plant-based reinvention of the classic Filipino stew that traditionally uses goat or beef. It features tender soy chunks or meat alternatives simmered in a rich tomato-based sauce enriched with peanut butter and miso paste, creating a hearty, umami-rich base. The stew is loaded with potatoes, carrots, bell peppers, and peas, making it a complete one-pot meal that perfectly balances savory, slightly spicy, and subtly sweet flavors, ideal for serving over steaming rice.
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Ingredients
For the Protein
- 150 g dry soy chunks
- 550 g plant-based meat substitute kapalit ng karne
- 550 g extra firm tofu tokwa or tempeh
For the Stew
- 2 medium potatoes patatas
- 1 medium carrot karot
- 1 small red onion sibuyas
- 4 cloves garlic bawang
- 2 dried bay leaves dahon ng laurel
- 5 bird's eye chilies siling labuyo
- 3 cups vegetable broth
- 2 cups tomato sauce
- 1 tablespoon peanut butter
- 1 tablespoon Miso paste miso
- 2 tablespoon tomato paste
- ½ cup green peas gisantes
- 1 small red bell pepper pulang bell pepper
- 1 small green bell pepper berdeng bell pepper
- 2 tablespoon soy sauce toyo
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Instructions
- Begin by placing the dry soy chunks in a heatproof bowl and pour boiling water over them. Cover and let them sit for 15 minutes until doubled in size. While waiting, peel and cut your potatoes and carrots into 1-inch cubes. Keep the potatoes in cold water to prevent browning.
- Drain and squeeze out the excess water from your soy chunks, then rinse them under cold water. Set aside.
- Dice your onion, mince the garlic, slice the bell peppers into chunks, and prepare your chilies. If you want less heat, remove the seeds from the chilies.
- Heat oil in a dutch oven or large pot over medium-high heat. Add the potatoes and cook for 2-3 minutes until lightly golden on the edges. Remove and set aside.
- In the same pot, add onion, garlic, chilies, and bay leaves. Cook for 2 minutes until the onions become translucent and fragrant.
- Add the rehydrated soy chunks to the pot and cook for 3 minutes, stirring occasionally.
- Pour in the tomato sauce and vegetable broth. Add the peanut butter and miso paste, stirring until they dissolve completely into the sauce.
- Add the carrots, cover the pot, and let it cook over medium heat for 5 minutes.
- Stir in the tomato paste and season with soy sauce, salt, and pepper.
- Add the reserved potatoes, bell peppers, and peas. Cover and cook for 20-25 minutes, stirring every few minutes to prevent sticking. The stew is ready when the carrots and potatoes are tender.
- If the sauce becomes too thick, add more broth until you reach your desired consistency. Taste and adjust the seasoning with more salt if needed.
- Optional: sprinkle vegan cheese on top and let it melt slightly before serving.
- Serve hot over rice or your preferred grain. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
- Toasting potatoes before stewing helps them maintain their shape
- Use native siling labuyo for authentic Filipino heat
- Adding cheese at the end creates a creamier sauce
- Let the stew rest for 10 minutes before serving for better flavor
- Save potato peels for making crispy chips
Nutrition Information
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Calories
224kcal
(11%)
Carbohydrates
21g
(7%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
2140mg
(89%)
Potassium
3055mg
(87%)
Fiber
8g
(32%)
Vitamin A
4694IU
(94%)
Vitamin C
74mg
(82%)
Calcium
317mg
(32%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 2140mg | 89% |
| Potassium | 3055mg | 65% |
| Fiber | 8g | 32% |
| Vitamin A | 4694IU | 94% |
| Vitamin C | 74mg | 82% |
| Calcium | 317mg | 32% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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