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Vegan Caldereta

Caldereta is a popular Filipino beef stew. Here’s my vegetarian version. Serves: 4-6

Ingredients

• 2 10 oz. cans of braised gluten (can be substituted by 1 extra can of garbanzo beans & 1 can of peas)
  
• 1 15 oz. can garbanzo beans
  
• 3 tablespoons soy sauce or alternative
  
• 3 tablespoons olive oil
  
• 1 onion, chopped
  
• 1-2 bell peppers, chopped
  
• 1 whole garlic, minced
  
• 1 15 oz. can tomato sauce
  
• 2 cups vegetarian broth or water
  
• 3 cups potatoes, diced
  
• 1 15 oz. can peas (or 1 ½ cups frozen)
  
• salt and cayenne pepper to taste *
  

* means optional

Directions

• Heat the oil over medium-high flame in a large pot or wok.
  
• Sauté the onions, peppers, and garlic, over medium flame until the onions are
  somewhat translucent.
  
• Stir in the broth and potatoes and simmer for 20 minutes, or until the potatoes are
  cooked through.
  
• Drain the liquid of all the canned items.
  
• Add peas, gluten, and garbanzo beans and simmer for 10 minutes
  
• Adjust seasonings & salt/pepper to taste and serve hot over brown rice.
  

Variations

• Remove the pot from the heat and stir in 1/4 cup vegetarian pâté.
  
• Add 1/3 cup pitted green olives when you add the peas.
  
• Try adding different vegetables: cabbage, carrots, cassava root.
  

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