Vegetarian Beef Caldereta

Savor the comforting flavors of a classic Filipino favorite with a plant-based twist in this Vegetarian Beef Caldereta. Packed with tender vegetarian beef chunks, hearty potatoes, and carrots, this rich stew gets its vibrant flavors from a savory tomato-based sauce infused with aromatic garlic, onions, and bay leaves. A splash of soy sauce and a touch of chili flakes add depth and a hint of heat, while melted cheddar cheese creates a luscious, creamy finish. Colorful bell peppers and green peas bring freshness and texture to this crowd-pleasing dish. Perfectly paired with steamed rice or crusty bread, this easy-to-make vegetarian version of Caldereta is ideal for weeknight dinners or special occasions alike. Whether you're vegan-curious or a seasoned vegetarian, this recipe transforms comfort food into a meatless marvel!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g vegetarian beef chunks
• 2 medium potatoes
• 2 medium carrots
• 1 medium red bell pepper
• 1 medium green bell pepper
• 2 tablespoons coconut oil
• 1 large onion
• 4 cloves garlic
• 3 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons soy sauce
• 2 bay leaves
• 1 cup green peas
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili flakes
• 1 cup cheddar cheese

Directions

Step 1

Start by preparing the vegetables. Peel and cube the potatoes and carrots into bite-sized pieces. Slice the red and green bell peppers into strips.

Step 2

Heat coconut oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 3-4 minutes.

Step 3

Add the vegetarian beef chunks to the pot, stirring occasionally until they are slightly browned, about 5 minutes.

Step 4

Stir in the tomato paste, making sure it's well distributed and coats the vegetarian beef chunks.

Step 5

Pour in the vegetable broth and soy sauce. Add the bay leaves, and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to a simmer. Add the potatoes and carrots, cook for about 15-20 minutes or until the vegetables are tender.

Step 7

Add the bell peppers and green peas. Season with salt, black pepper, and chili flakes. Continue to cook for another 5 minutes until the bell peppers are tender but not overcooked.

Step 8

Finish the dish by stirring in the grated cheddar cheese, ensuring it melts thoroughly and integrates into the sauce, creating a creamy texture.

Step 9

Remove the bay leaves before serving. Serve hot with steamed rice or bread.

Nutrition Facts

Serving size	(2392.8g)

Amount per serving	% Daily Value*
Calories	2446.7

Total Fat 93.2g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 2.5g
Cholesterol 93.8mg	0%
Sodium 7758.9mg	0%
Total Carbohydrate 264.9g	0%
Dietary Fiber 53.5g	0%
Total Sugars 55.6g
Protein 162.9g	0%

Vitamin D 0IU	0%
Calcium 1068.2mg	0%
Iron 29.0mg	0%
Potassium 7221.1mg	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: 32.9%

Protein: 25.6%

Carbs: 41.6%