I never thought I’d find a vegan version of kaldereta that could match my grandmother’s recipe, but this one changed my mind completely. The magic happens when peanut butter and miso paste come together to create that rich, savory sauce we all love in traditional kaldereta. Every time I make this for my family, the pot is scraped clean – even my uncle, who usually asks “where’s the meat?” comes back for seconds.
If you’re looking to eat more vegetables or just want to try something new while keeping those classic Filipino flavors you grew up with, this recipe is a must-try. It’s perfect for Sunday family lunch, and it tastes even better the next day.
Why You’ll Love This Recipe
- Authentically Filipino flavors without meat
- Rich, hearty sauce perfect for special occasions
- Customizable spice level
- Meal-prep friendly
- Budget-friendly ingredients
- Perfect for family gatherings
- Can be made in one pot
Vegan Filipino Kaldereta (Kalderetang Gulay)
Equipment
- Dutch oven or large heavy-bottomed pot For even heat distribution and preventing burning
- harp knife (Matalas na kutsilyo) For precise vegetable cutting
- Cutting board (Sangkalan) For safe preparation of ingredients
- Measuring cups and spoons (Panukat) For accurate ingredient portions
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pot
- Colander (salaan) For draining rehydrated soy meat
- Heat-proof bowl For rehydrating soy meat
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 tbsp peanut butter
- 1 tbsp miso paste miso
- 2 tbsp tomato paste
- 1/2 cup green peas gisantes
- 1 small red bell pepper pulang bell pepper
- 1 small green bell pepper berdeng bell pepper
- 2 tbsp soy sauce toyo
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.
Tips from Lola’s Kitchen
- 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
Traditional Serving Suggestions
- Serve hot with steaming white rice (Kanin)
- Pair with Filipino Fried Garlic Rice (Sinangag)
- Serve with Philippine barley
- Garnish with extra chilies for heat lovers
- Add calamansi on the side for extra tang
Troubleshooting
- If sauce is too thick: Add vegetable broth 1/4 cup at a time
- If sauce is too thin: Simmer uncovered for 5-10 minutes
- If potatoes are still hard: Cover and simmer for additional 5 minutes
- If too spicy: Add more vegan cheese or a splash of coconut milk
- If sauce splits: Whisk in 1 tbsp of smooth peanut butter
Ingredient Alternatives
- Soy chunks → Mushrooms, jackfruit, or seitan
- Peanut butter → Cashew butter or tahini
- Fresh tomatoes → Canned diced tomatoes
- Bird’s eye chilies → Regular red chilies or chili flakes
- Vegan cheese → Nutritional yeast
- Bell peppers → Roasted capsicum or additional carrots
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Freeze without potatoes for up to 3 months
- Reheating: Warm slowly over medium heat, adding broth if needed
- Make-ahead tip: Prepare without vegetables and add when reheating
Variations
- Spicy Version: Double the siling labuyo
- Creamy Version: Add coconut milk
- Low-Carb: Replace potatoes with cauliflower
- Extra Veggie: Add mushrooms and green beans
- Quick Version: Use pre-cut vegetables and instant pot (25 minutes)
FAQs
Q: Can I make this in advance for a party? A: Yes, it actually tastes better the next day. Reheat gently. Q: Is this gluten-free? A: Yes, if using gluten-free soy sauce and protein substitute. Q: How can I reduce the sodium content? A: Use low-sodium soy sauce and broth, or reduce the amount. Q: Can I use regular butter instead of peanut butter? A: No, peanut butter provides specific flavor and texture. Q: How spicy is this recipe? A: Moderate with 5 chilies, adjust according to preference.
Nutrition
The Story Behind Vegan Filipino Kaldereta
Kaldereta (also spelled caldereta) comes from the Spanish word “caldera,” meaning cauldron or cooking pot. This connection isn’t surprising since the dish arrived in the Philippines during the Spanish colonial period, bringing with it the European style of meat stews slow-cooked in thick tomato sauce. While the Spanish brought the cooking method, Filipinos made it uniquely their own by adding liver spread, creating that signature rich flavor that sets kaldereta apart from other tomato-based stews.
Originally, kaldereta was made with goat meat (kalderetang kambing), making it a special occasion dish in many Filipino regions. The goat meat was slow-cooked until tender, perfect for town fiestas and family celebrations. As the recipe evolved, home cooks started using beef, pork, and chicken, making it more accessible for everyday meals. The addition of potatoes, carrots, and bell peppers wasn’t just for flavor – these vegetables helped stretch the dish to feed more family members, a practical solution that became a beloved part of the recipe.
Today, kaldereta continues to adapt to changing times and dietary preferences. This vegan version honors the traditional cooking method and rich flavors while making the dish accessible to everyone. By using clever substitutes like peanut butter and miso paste instead of liver spread, and plant-based protein instead of meat, it captures the essence of what makes kaldereta special – that thick, savory sauce that begs to be spooned over hot rice, and the tender chunks that soak up all the flavors during cooking.
In Filipino homes, kaldereta isn’t just food – it’s a symbol of celebration, family gatherings, and the creativity of Filipino cooks who can transform simple ingredients into something extraordinary. Whether served at a grand fiesta or a simple family dinner, it remains a testament to how Filipino cuisine continues to evolve while keeping its heart and soul intact.
