Spicy Vegan Caldereta
Caldereta, sometimes spelled 'Kaldereta' is a type of stew and is a common household dish in the Philippines that traditionally uses meat, tomato sauce, and veggies. To make a tastier vegan version, use seitan or firm tofu to mimic the meat, and add coconut milk to provide creaminess.
1 cup cubed seitan or any faux meat
¼ cup soy sauce
2 Tbsp vegetable oil
4 chopped tomatoes
1 medium finely chopped red onion
2 crushed and roughly chopped cloves garlic
½ diced green pepper
½ diced red capsicum pepper
2 diced carrots
2 quartered potatoes
4 sliced bird's eye chillies (quantity depends on desired spiciness)
1 cup coconut milk
¼ cup tomato sauce or paste
3 bay leaves
1 Tbsp corn starch
1 cup chick peas (garbanzos)
1 cup green peas
Coriander leaves for garnishing
- Thoroughly wash the seitan, removing the starchy residue on the outside. Squeeze to remove excess water and slice into half-inch-thick strips. Marinate in soy sauce overnight.
- Heat the oil in a wok. Sautée the tomatoes, onions, and garlic until fragrant.
- Add the peppers, chilli, carrots and potatoes, and stir-fry for 2 minutes.
- Add the seitan and stir-fry for 3 more minutes.
- Slowly pour in the coconut milk, bring to a boil, and cook on a high temperature for 3 minutes. Add the tomato sauce and bay leaves, bring to a second boil, and cook on high for a minute or until the potatoes are tender.
- Add the chick peas and peas.
- Add more soy sauce, if desired. Slowly pour in the corn starch, a teaspoon at a time, until the sauce acquires the desired thickness
- Garnish with coriander and serve with steamed rice.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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