Vegan Kaldereta
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  • 20 mins Cook time
  • 20 mins Total time
  • 40 mins Serves
  • 2 tablespoons cooking oil 3 garlic cloves, peeled, crushed, and minced 1-2 pieces yellow onion, peeled and chopped pinch of salt ¼ red bell pepper, deseeded, cut into chunks ¼ green bell pepper, deseeded, cut into chunks 2-3 thai chilies, thinly sliced (or more for extra spicy) 4-5 pieces dried bay leaves 2 cups tomato sauce 2 cups mushroom broth, plus more to taste (vegetable broth is ok) 3 red potatoes, peeled, cut into big chunks 1 large carrot, peeled, cut into big chunks 1 firm tofu, frozen, thawed, cut to cubes, then fried 1½ cup young green jackfruit, sliced (preferably simmered in vegetable broth ahead of time) ¼ cup vegan cheddar cheese or ¼ cup coconut milk 2-4 tbsp mashed lentils (optional) 1 -1½ cup tempeh, cut into chunks (optional) ¼ cup peas ¼ cup sliced green olives (optional) 2 tbsp sweet pickle relish Instructions Using a large pan or pot, turn on heat and saute garlic and onions in oil over medium heat. Sprinkle salt and saute until onions have turned soft and slightly opaque. Add potatoes, bell peppers, bay leaves, and chili pepper. Pour tomato sauce and mushroom broth and mix. Cover and simmer over low heat until potatoes have softened, stirring occasionally to make sure potatoes won't stick on the bottom of the pot. Once potatoes can be pierced by a fork, add the rest of the ingredients - carrot, tofu, jackfruit, vegan cheese or coconut milk, lentils or tempeh, green olives, and sweet pickle relish. Mix well. If using vegan cheddar, gently mash to fully melt in the sauce. Cover and simmer for another 5-7 minutes, stirring occasionally to make sure nothing sticks on the bottom of pot or pan. Add salt and mushroom broth to taste. If adding more broth, simmer for another 5 minutes Turn off heat and serve with a side of rice. Notes When using vegan cheese, choose one that melts easily. I like the brand, 'Follow Your Heart".Choose a savory mushroom broth or vegetable broth and not the generic bland ones that come in a box. You can also use mushroom powder or bullion. Just make sure it has no msg or strange preservatives. I like to freeze then thaw my tofu before frying because it gives a chewier, meatier bite. Alternatively, you can also use your preferred mock meat like seitan wheat gluten or soy protein. 3.5.3208



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