Another post featured a vegan version of Flemish beef stew that was made by braising seitan in beer and then finishing the dish off by adding roasted veggies and sauerkraut. Today, we’re traveling to the Philippines to experience a completely different take on the popular dish.

Kaldereta—a type of beef stew—is a common dish in the Philippines that traditionally uses meat, tomato sauce, and sometimes veggies. To make a tastier vegan version, I used seitan once again to mimic the meat, and I also added coconut milk to provide a little creaminess.

I was wary of mixing the tomato sauce and coconut milk because I had never tried the combo before. Surprisingly, the flavors complemented each other perfectly.

Enjoy!

Spicy Vegan Kaldereta

1 lb. seitan, cut into medium-sized cubes
1/4 cup soy sauce
2 Tbsp. vegetable oil
1 medium-sized red onion, diced
2 cloves garlic, minced
1/2 green bell pepper, seeded and cut into strips
1/2 red bell pepper, seeded and cut into strips
1/4 tsp. crushed dried chili
1 carrot, cut into half-inch cubes
1 medium russet potato, cut into 1-inch cubes
1 cup coconut milk
1/4 cup tomato sauce
1 Tbsp. cornstarch

•Wash the seitan well, removing starchy residue on the outside. Squeeze to remove excess water and slice into half-inch-thick strips. Marinate in soy sauce overnight.

•Heat oil in a wok. Stir in the onions and sauté until transparent. Add the garlic and sauté until golden brown.

•Add the peppers and chili, then the carrots and potatoes, and stir-fry for 2 minutes. Add the seitan and stir-fry for 3 minutes.

•Slowly pour in the coconut milk, bring to a boil, and cook on high for 3 minutes. Add the tomato sauce, bring to a second boil, and cook on high for a minute.

•Add more soy sauce, if desired. Slowly pour in the cornstarch a teaspoon at a time, until the sauce acquires the desired thickness.

Makes 5 servings