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Vegan Filipino Kaldereta (Kalderetang Gulay)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Calories: 224 kcal
Course: Main Course
Cuisine: Filipino

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

Instructions

    Cup of Yum
  1. 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.
  2. Drain and squeeze out the excess water from your soy chunks, then rinse them under cold water. Set aside.
  3. 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.
  4. 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.
  5. In the same pot, add onion, garlic, chilies, and bay leaves. Cook for 2 minutes until the onions become translucent and fragrant.
  6. Add the rehydrated soy chunks to the pot and cook for 3 minutes, stirring occasionally.
  7. Pour in the tomato sauce and vegetable broth. Add the peanut butter and miso paste, stirring until they dissolve completely into the sauce.
  8. Add the carrots, cover the pot, and let it cook over medium heat for 5 minutes.
  9. Stir in the tomato paste and season with soy sauce, salt, and pepper.
  10. 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.
  11. 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.
  12. Optional: sprinkle vegan cheese on top and let it melt slightly before serving.
  13. 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

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

% 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.