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This comforting vegan mechado brings the essence of Filipino stew into your kitchen with tender vegan beef hearty vegetables and a rich tomato broth that feels like a warm hug on any day you crave something filling and flavorful
I discovered this vegan mechado on a cool rainy day and it instantly became one of my favorite comfort dishes to keep on rotation when craving something nourishing and bold
Ingredients
- Dehydrated vegan beef slices: adds chew and texture look for non GMO soy based slices
- Soy sauce and dark soy sauce: for depth and saltiness essential for marinating vegan beef
- Garlic powder: enhances umami in the marinade for the vegan beef
- Cooking oil: for browning the vegan beef and sautéing aromatics opt for neutral oil
- Onion and garlic: form the flavor base for the sauce pick fresh aromatic cloves
- Tomato paste and tomato sauce: provide the rich body of the stew choose high quality brands
- Vegetable broth: helps develop flavor use a rich broth for best results
- Vegan fish sauce: adds signature Filipino undertones to the stew
- Sugar and vinegar: for balancing acidity and enhancing depth use cane sugar and white vinegar
- Monosodium glutamate: optional for boosting umami without overpowering
- Bay leaves: for aromatic depth and layered background note
- Potatoes and carrots: bring hearty texture to the stew
- Bell peppers and green peas: add color freshness and natural sweetness
Step-by-Step Instructions
- Saturate the Vegan Beef:
- Soak dehydrated vegan beef slices in boiling water for about twelve minutes until fully softened then drain and squeeze out excess liquid for best texture
- Marinate the Vegan Beef:
- Combine softened vegan beef with soy sauces garlic powder salt and pepper cover and marinate for at least thirty minutes for maximum flavor absorption
- Brown the Vegan Beef:
- Heat oil in a large pot over medium high heat add marinated vegan beef and cook until edges are browned which should take about ten minutes remove and set aside to prevent overcooking
- Sauté the Aromatics:
- In the same pot cook chopped onion over medium heat for about three minutes until translucent add minced garlic and cook for two minutes until fragrant stir in tomato paste and cook until it turns a deep red color which builds flavor
- Build the Broth:
- Add vegetable broth and tomato sauce into the pot stir in sugar vegan fish sauce vinegar salt pepper monosodium glutamate if using and bay leaves scrape up browned bits from the bottom for extra flavor and simmer for ten minutes
- Cook the Root Vegetables:
- Add diced potatoes and sliced carrots into the simmering broth cover and cook on medium low heat for ten minutes until they begin to soften
- Finish with Veggies and Vegan Beef:
- Stir in bell peppers green peas and the browned vegan beef simmer uncovered for ten minutes until vegetables are tender and peas are warmed through taste and adjust seasoning if needed
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You Must Know
The use of high quality tomato paste has always been my favorite part of this dish as it deepens the flavor and brings a beautiful color to the sauce every time I make this it reminds me of the comforting stews my family enjoyed growing up with a lighter vegan twist
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to five days for easy reheating throughout the week
Freeze portions in freezer safe containers for up to three months thaw overnight in the refrigerator before reheating
Reheat gently over low heat on the stovetop with a splash of water or broth to loosen the sauce while warming
Ingredient Substitutions
You can use textured vegetable protein chunks if dehydrated vegan beef slices are not available
Add sweet potatoes instead of regular potatoes for a sweeter depth
Replace green peas with edamame for a protein boost
Serving Suggestions
Serve hot over steamed jasmine rice for a comforting meal
Enjoy with crusty bread to soak up the rich tomato sauce
Pair with a crisp cucumber salad to balance the warmth of the stew
Cultural Context
Mechado is a classic Filipino dish traditionally made with beef stewed in a tomato based sauce adapted here to remain fully vegan while honoring its warming character
It showcases the blend of Spanish influence with Filipino cooking using soy sauce vinegar and tomatoes to create a rich layered taste
This vegan version keeps the tradition alive while offering a sustainable and lighter alternative
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Common Recipe Questions
- → Can I use tofu instead of vegan beef?
Yes, use firm tofu, press out excess water, marinate, and pan-fry until golden before adding to the stew for a protein-rich option.
- → How do I make the stew thicker?
Simmer uncovered for a few extra minutes to allow the sauce to reduce, or mash a few potato cubes into the broth to naturally thicken it.
- → Is this dish freezer-friendly?
Yes, let the stew cool completely before transferring to airtight containers. Freeze for up to 3 months and thaw before reheating gently.
- → What is the best way to reheat leftovers?
Reheat in a pot over medium heat with a splash of vegetable broth or water, stirring occasionally until heated through without sticking.
- → Can I add leafy greens to the stew?
Yes, add spinach or kale during the last few minutes of simmering until just wilted for added nutrition and freshness.