Vegan Igado

Discover the vibrant flavors of the Philippines with a plant-based twist in this Vegan Igado! A creative spin on the classic Filipino dish, this recipe swaps out pork for protein-packed textured vegetable protein (TVP) or soy chunks, delivering the hearty satisfaction you crave while keeping it vegan-friendly. Simmered in a savory soy sauce and vegetable broth base, this dish is loaded with colorful, wholesome veggies like green beans, carrots, and red bell peppers, and brightened with a splash of lemon juice for a zesty finish. Perfectly seasoned with aromatic bay leaves and cracked black pepper, Vegan Igado makes for a rich and comforting meal that’s ready in under 40 minutes. Serve it over steamed rice for a wholesome, comforting, and flavor-packed dinner that everyone will love. A must-try for fans of plant-based Filipino cuisine!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Textured vegetable protein (TVP) or soy chunks
• 500 ml Water
• 60 ml Soy sauce
• 30 ml Coconut oil
• 3 Garlic cloves, minced
• 1 Medium onion, sliced
• 1 Red bell pepper, julienned
• 100 grams Green beans, cut into 2-inch pieces
• 1 medium Carrots, julienned
• 15 ml Lemon juice
• 2 Bay leaves
• 1 teaspoon Cracked black pepper
• 1 teaspoon Salt
• 250 ml Vegetable broth
• 100 grams Green peas

Directions

Step 1

Rehydrate the TVP or soy chunks by soaking them in 500 ml of water for about 10 minutes. Once rehydrated, drain and squeeze out excess water. Set aside.

Step 2

In a large pan, heat the coconut oil over medium heat. Add the minced garlic and sliced onions, and sauté until the onions are translucent.

Step 3

Add the rehydrated TVP to the pan and sauté for 5 minutes until lightly browned.

Step 4

Stir in the soy sauce and cook for another 2 minutes, allowing the TVP to absorb the flavors.

Step 5

Add the sliced red bell pepper, green beans, and julienned carrots to the pan. Cook for another 5 minutes, stirring occasionally.

Step 6

Pour in the vegetable broth and add the bay leaves. Bring the mixture to a simmer.

Step 7

Add the green peas. Season the mixture with lemon juice, cracked black pepper, and salt. Stir well.

Step 8

Cover the pan and let the stew simmer for 8-10 minutes on low heat, or until the vegetables are tender and the flavors are well blended.

Step 9

Remove the bay leaves before serving.

Step 10

Serve the Vegan Igado hot with steamed rice.

Nutrition Facts

Serving size	(1591.3g)

Amount per serving	% Daily Value*
Calories	1312.9

Total Fat 33.9g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 5413.7mg	0%
Total Carbohydrate 132.9g	0%
Dietary Fiber 46.5g	0%
Total Sugars 45.0g
Protein 121.6g	0%

Vitamin D 0IU	0%
Calcium 642.2mg	0%
Iron 25.3mg	0%
Potassium 5511.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 36.8%

Carbs: 40.2%