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.
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 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
- 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 ¼ 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 tablespoon 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
Calories: 224kcalCarbohydrates: 21gProtein: 18gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 2140mgPotassium: 3055mgFiber: 8gVitamin A: 4694IUVitamin C: 74mgCalcium: 317mgIron: 5mg
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