March 18, 2025

Mechado is a classic Filipino stew known for its rich, savory tomato sauce and tender, slow-cooked meat. This vegan mechado captures all the comforting flavors of the original, using marinated vegan beef slices to soak up the bold, umami-packed broth! Simmered with potatoes, carrots, and bell peppers, this hearty dish is perfect over rice for a satisfying, plant-based twist on a Filipino favorite.

Vegan Mechado (Filipino Beef Stew)

Mechado is a beloved Filipino dish known for its rich, tomato-based sauce and tender, slow-cooked meat. This vegan version brings all the comforting flavors of the classic dish using marinated vegan beef slices that absorb the bold, umami-packed broth. Simmered with potatoes, carrots, and bell peppers, this hearty stew is perfect over rice for a satisfying, plant-based twist on a Filipino favorite!

What is Mechado?

Mechado is a beloved Filipino stew with Spanish influences, traditionally made with beef braised in a rich tomato-based sauce. The name “Mechado” comes from the Spanish word “mecha,” meaning “wick,” referring to the strip of pork fat inserted into lean beef cuts to keep them moist during cooking. Over time, this dish evolved into a comforting staple, featuring slow-simmered meat, potatoes, and carrots in a savory tomato sauce. This vegan version captures all the deep, umami-packed flavors of the classic dish using marinated vegan beef slices, making it a satisfying plant-based alternative.

This plant-based version retains the essence of traditional Mechado by focusing on depth of flavor and rich textures. The vegan beef slices are marinated in soy, citrus, and garlic to mimic the savory notes of the original dish, while the slow-cooked tomato sauce, infused with garlic, onions, and seasonings, stays true to its Filipino roots. The addition of potatoes, carrots, and bell peppers ensures a hearty and comforting dish perfect for serving over rice.

What’s the Difference Between Mechado and Kaldereta (…and Afritada, Menudo, and Pochero)

• Mechado: Features a tangy tomato sauce, often enriched with vinegar, soy sauce, and bay leaves. Traditionally made with beef, but in this vegan version, we use marinated plant-based beef slices.
• Afritada: A simpler tomato-based stew made with chicken, potatoes, and bell peppers.
• Kaldereta: A richer stew typically made with goat meat, liver spread (or peanut butter) for added creaminess, and sometimes olives. It has a slightly spicier and more robust flavor profile than Mechado.
• Menudo: Features diced pork, liver, potatoes, and raisins for a subtle sweetness.
• Pochero: A Filipino-Spanish stew made with beef or pork, plantains, sweet potatoes, and garbanzo beans. It has a naturally sweeter taste due to the plantains and lacks the vinegar and soy sauce components of Mechado.

How to Make Vegan Mechado (Filipino ‘Beef’ Stew)

Prepare the Vegan Beef Slices:

1. Soak the dehydrated vegan beef slices in boiling hot water until softened, about 10-12 minutes.
2. Drain, squeeze out excess liquid, and marinate with soy sauces, garlic powder, salt, and pepper.
3. Cover and let marinate for at least 30 minutes.

Sauté the Ingredients:

1. Heat oil in a large pot or Dutch oven over medium-high heat.
2. Add marinated vegan beef and cook until browned around the edges, about 10-12 minutes.
3. Remove with a slotted spoon and set aside.
4. In the same pot, sauté onions until translucent, about 2-3 minutes.
5. Add minced garlic and cook until fragrant, 1-2 minutes.
6. Stir in tomato paste and cook until dark red, 1-2 minutes.

Simmer the Broth:

1. Pour in broth and tomato sauce, then season with sugar, vegan fish sauce, vinegar, salt, pepper, MSG (if using), and bay leaves.
2. Stir well, scraping up any browned bits, and simmer for 10 minutes.

Add the Veggies:

1. Add potatoes and carrots, cover, and simmer over medium-low heat for 10 minutes.
2. Remove the lid and stir in bell peppers, peas, and reserved vegan beef.
3. Simmer, stirring occasionally, until potatoes and carrots are tender, peas are heated through, and bell peppers are slightly softened, 8-10 minutes.
4. Taste and adjust seasoning as needed.

Serve and Enjoy

Serve hot over white rice and enjoy this comforting, plant-based Filipino dish!

Tips & FAQs

• Marinate for Deeper Flavor: Let the vegan beef marinate for at least 30 minutes (or overnight) for maximum flavor absorption.
• Use a Good Quality Broth: A rich broth enhances the umami taste of the stew.
• Thicken the Sauce: If you prefer a thicker sauce, simmer uncovered for a few extra minutes.
• Choose the Right Vegan Beef Substitute: If dehydrated vegan beef slices aren’t available, you can use other substitutes like soy curls, seitan, or store-bought beef-style plant-based meat. Adjust the marinating time based on the product’s texture.
• Brown the Vegan Beef For More Flavor: Searing the vegan beef until golden brown creates a more complex, savory flavor. This caramelization adds richness to the stew, so don’t skip this step!
• Use Good Quality Tomato Sauce: Since tomato sauce is a key component of Mechado, opt for a high-quality one or even make your own by blending canned tomatoes with a little olive oil and salt.

How long does this vegan mechado (Filipino beef stew) last in the fridge?

Stored in an airtight container, this mechado will keep for up to 5 days in the refrigerator.

Is this recipe freezer-friendly?

Yes! Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

Where can I find vegan beef slices?

If you can’t find vegan beef slices or something similar at your local Asian market, you can buy them online! I usually buy this brand or this brand, and both work great! You can also use soy curls for this recipe, which you would rehydrate, season, and cook exactly as the directions in the recipe state!

Mechado (Filipino Beef Stew): A Comforting Classic Made Vegan!

This Vegan ‘Beef’ Mechado brings all the hearty, comforting flavors of the traditional Filipino stew without the meat! With its rich, savory tomato broth, tender plant-based beef, and perfectly cooked vegetables, this dish is sure to become a favorite in your kitchen. Serve it over rice for a satisfying meal that’s perfect for any occasion.

If you give this recipe a try, let me know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Vegan Mechado (Filipino Beef Stew)

Ashley

Mechado is a classic Filipino stew known for its rich, savory tomato sauce and tender, slow-cooked meat. This vegan mechado captures all the comforting flavors of the original, using marinated vegan beef slices to soak up the bold, umami-packed broth! Simmered with potatoes, carrots, and bell peppers, this hearty dish is perfect over rice for a satisfying, plant-based twist on a Filipino favorite.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 50 minutes mins

Course Lunch/Dinner, Main, Main Course

Cuisine Filipino

Servings 4

Ingredients

  

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For the ‘Beef':

• 200 grams dehydrated vegan beef slices
• ¼ cup fresh lime juice
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon dark soy sauce or liquid seasoning
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

For the Mechado:

• 3 tablespoons vegetable oil
• 1 large white onion, diced
• 12 cloves fresh minced garlic
• 2 tablespoons tomato paste
• 5 cups vegan beef broth or vegetable broth
• 1 cup tomato sauce
• 2 tablespoons sugar
• 1 tablespoon vegan fish sauce or Yondu seasoning sauce
• 1 tablespoon vinegar
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon fresh cracked black pepper, plus more to taste
• ¼ teaspoon MSG (optional)
• 2 bay leaves
• 2 russet potatoes, peeled and cut into 1”-inch cubes
• 2 large carrots, peeled and cut into 1”-inch pieces
• 1 large bell pepper, chopped
• 1 cup green peas
• White rice, for serving

Instructions

 

• First, rehydrate and marinate the vegan beef slices.
• Soak the dehydrates slices in boiling hot water until softened, 10 to 12 minutes.
• Drain, squeeze out excess liquid, and marinate with the low-sodium soy sauce, dark soy sauce, minced garlic, salt, and pepper.
• Cover and set aside to marinate for at least 30 minutes.
• Once the slices are done marinating, heat the oil on a large pot or Dutch oven over medium-high heat.
• Once the oil is hot, add the marinated vegan beef slices and cook, stirring occasionally, until browned around the edges, 10 to 12 minutes.
• Using a slotted spoon, transfer the vegan beef slices to a plate and set aside.
• To the same pot over medium-high heat, add the onion and cook until translucent, 2 to 3 minutes.
• Add the garlic and cook until fragrant, 1 to 2 minutes.
• Stir in the tomato paste and cook until it turns dark red, 1 to 2 minutes.
• Pour in the broth and tomato sauce, and season with the sugar, vegan fish sauce, vinegar, salt, pepper, MSG (if using) and bay leaves.
• Stir well to combine, scraping up any brown bits, and simmer for 10 minutes.
• Add the potatoes and carrots, reduce heat to medium-low, cover and simmer for another 10 minutes.
• Remove the lid and stir in the bell pepper, peas, and reserved beef slices.
• Simmer, stirring occasionally, until the potatoes and carrots are tenders, the peas are heated through, and the bell peppers are slightly softened, 8 to 10 minutes.
• Taste and adjust seasonings, adding salt and pepper if necessary.
• Serve immediately over white rice and enjoy!

Video

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