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This hearty Filipino-style stew captures the comforting depth of traditional mechado without the meat. Rich with tomatoes and infused with umami from marinated vegan beef slices, this plant-based version is just as flavorful and satisfying. Simmered with potatoes, carrots, and bell peppers, it is a soul-warming dish best served over a bed of fluffy white rice.
I first made this on a rainy Sunday while craving something nostalgic and filling. Now it’s in regular rotation when I need something hearty and comforting.
Ingredients
- Dehydrated vegan beef slices: adds the meaty bite and absorbs marinade beautifully
- Soy sauce and dark soy sauce: infuse umami and color into the protein
- Garlic powder and black pepper: balance the marinade with subtle spice
- Neutral oil: for sautéing without overpowering the flavors
- Yellow onions: caramelize slightly and deepen the sauce flavor
- Fresh garlic: minced for a bold aromatic base
- Tomato paste: boosts the sauce with deep rich acidity
- Vegetable broth: builds out the stew's savory base
- Tomato sauce: binds everything together with a mellow sweetness
- Brown sugar and vinegar: for balance of sweet and tangy notes
- Vegan fish sauce: adds a classic Filipino touch
- MSG (optional): for heightened savoriness
- Bay leaves: introduce earthy complexity
- Yukon gold potatoes and carrots: for heartiness and texture
- Red and green bell peppers: for vibrant color and crunch
- Green peas: bring a pop of sweetness and freshness
Step-by-Step Instructions
- Soften and Marinate the Vegan Beef:
- Soak dehydrated vegan beef slices in boiling water for 10 to 12 minutes until fully softened. Drain and gently squeeze out any extra liquid. Marinate in a mixture of soy sauce, dark soy sauce, garlic powder, salt, and black pepper. Cover and let sit for at least 30 minutes for maximum flavor.
- Brown the Vegan Beef:
- In a large Dutch oven or pot, heat oil over medium high heat. Add the marinated beef and sear until browned around the edges for 10 to 12 minutes. Remove from the pot with a slotted spoon and set aside.
- Build the Base:
- Using the same pot, add chopped onions and sauté until translucent for 2 to 3 minutes. Stir in minced garlic and cook another 1 to 2 minutes until fragrant. Add tomato paste and stir constantly as it darkens into a deep red paste in 1 to 2 minutes.
- Simmer the Sauce:
- Pour in vegetable broth and tomato sauce. Season with brown sugar, vegan fish sauce, vinegar, salt, pepper, optional MSG, and bay leaves. Scrape up browned bits at the bottom and stir well. Let it simmer gently for 10 minutes.
- Add the Vegetables:
- Drop in the potatoes and carrots. Cover and cook over medium low heat for about 10 minutes. Uncover and stir in bell peppers, peas, and the reserved vegan beef. Simmer for another 8 to 10 minutes until vegetables are fork tender and peas are warmed through.
- Final Seasoning and Serve:
- Taste the sauce and adjust salt and acidity as needed. Serve hot over steamed white rice and enjoy every comforting bite.
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Storage Tips
Store leftovers in airtight containers and refrigerate for up to five days. Reheat on the stovetop or microwave. For longer storage, freeze in individual portions for up to three months and thaw in the fridge overnight before reheating.
Ingredient Substitutions
If you can’t find dehydrated vegan beef slices, use seitan or soy curls. For tomato sauce, you can blend canned tomatoes with olive oil and a pinch of salt for a fresh homemade option.
Serving Suggestions
Best served with white rice or even garlic fried rice. Add a squeeze of calamansi or lemon before serving for a citrusy finish.
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Cultural Context
Mechado is a classic Filipino stew traditionally made with beef larded with pork fat and simmered in tomato sauce. This vegan adaptation keeps the spirit of the dish alive while making it accessible to a wider audience.
I love using green peas in this dish not just for sweetness but for their color. The first time I made this for my parents they couldn't believe it was vegan.
Frequently Asked Questions About Recipes
- → How long can vegan mechado be stored?
Keep it in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave until hot.
- → Can I freeze vegan mechado?
Yes! Freeze portions in sealed containers for up to 3 months. Thaw in the fridge overnight before reheating for best texture.
- → What’s the best vegan beef substitute?
Dehydrated vegan beef slices are great, but soy curls, seitan, or store-bought plant-based beef also work. Adjust marinating time as needed.
- → How can I thicken the sauce?
Simmer uncovered for a few extra minutes to let excess liquid evaporate, resulting in a thicker, richer stew.
- → Why brown the vegan beef first?
Browning adds savory depth and caramelized flavor that makes the stew taste more robust and authentic.