Vegan Mechado (Filipino Beef Stew)
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.
Ingredients
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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