Delicious Vegan Pochero Recipe for Heart-Healthy Living
When it comes to comfort food, few things are as satisfying as a piping hot stew. And when that stew is loaded with goodness of vegetables and protein, it’s even better. That’s why I’d like to present to you this vegan pochero recipe.
Pochero is a comforting stew recipe that originates from the Philippines. Traditionally made with pork or beef, this vegan version uses tofu and plantains to keep all of the hearty flavors while still being plant-based.
As a vegan chef, I’m always on the lookout for ways to bring people delicious, hearty meals that they’ll love without using animal products. And let me tell you, this vegan pochero is one of my favorite dishes to make and serve.
Not only is this dish vegan and packed with protein from the chickpeas and tofu veg choplets, it’s also loaded with goodness vegetables like sweet onion, garlic, green beans, Chinese cabbage, and cabbage. This is just what you need when you’re looking for a comforting stew recipe goodness vegetables protein.
So if you’re looking for a vegan pochero recipe that is easy to make but doesn’t skimp on flavor or nutrition, look no further. Trust me when I say that this dish can hold its own against any meat-based stew out there. You won’t be disappointed.
Why You’ll Love This Recipe
Folks, listen up! I am about to introduce you to a vegan pochero recipe that will knock your socks off. If you love comforting stews and goodness of vegetables, this dish is definitely for you. Trust me; it will become a regular in your arsenal of main dishes.
One of the greatest things about this vegan pochero recipe is that it uses tofu as its primary source of protein, making it an excellent alternative to pork or beef versions- and a wabisabi ikigai for vegans in search of comforting soup recipes. The firm tofu blends beautifully with the plantains, chickpeas, Chinese cabbage, green beans, and cabbage in the recipe, creating a flavor packed stew that will leave you feeling full and satisfied.
Moreover, if you’re counting calories or seeking healthy nutrition, this hearty soup is right up your alley! It can provide all the essential proteins the body needs. With just one serving of this delicious stew, you’ll receive enough vegetables protein that you need in a dish. And with the combination of garlic onions tomatoes cooked with vegan pochero sauce, medium sweet potatoes and simply bakings recipe goodness vegetables protein need is an assurance in every bite.
So why are you still waiting? Get your ingredients sorted out and spend some time experimenting with this easy vegan pochero recipe in your kitchen tonight. Your taste buds will thank you!
Ingredient List
- Canola oil for sautéing
- Water, enough to cover the vegetables and tofu
- Salt and sugar
- Firm tofu, sliced into 2-inch cubes (300 g)
- 1 medium-sized plantain, peeled and sliced into thick diagonal pieces
- 1 can of chickpeas, drained and rinsed
- 2 cups of green beans, trimmed and cut in half (200 g)
- 1 head of Chinese cabbage, thinly sliced crosswise
- 1 small head of cabbage, cored and thinly sliced
- 1 can (8 oz) of tomato sauce
- 1 medium-sized sweet onion, chopped
- 4 cloves of garlic, minced
Optional ingredients:
- 1 medium-sized sweet potato, peeled and sliced into thick diagonal pieces
- 2 fresh tomatoes, chopped
- Vegan puchero ingredients like: Tofu Veg Choplets or Baby Corn.
Be sure to have all of these ingredients ready before starting your vegan pochero recipe.
The Recipe How-To
Step 1: Heat Up Canola Oil
In a large pot, heat up two tablespoons of canola oil over medium heat. Once the oil is hot enough, add in one medium sweet onion that has been chopped and three cloves garlic that have been chopped. Sauté them until they become fragrant.
Step 2: Add Tomatoes and Tomato Sauce
Add five medium sized tomatoes that have been chopped into the pot along with one cup or 250g of tomato sauce. Mix everything together until the ingredients are well combined.
Step 3: Add Vegetables and Protein
Add to the pot any vegetables and protein you want. For this Vegan Pochero Recipe, I recommend adding in one block or 300g of firm tofu, two plantains that have been peeled and sliced, one cup or 160g of cooked chickpeas, a quarter head of Chinese cabbage that have been sliced, half a head of cabbage that has been sliced into two pieces, and two cups or 300g of green beans. These vegetables provide the right amount of protein you need for this dish.
Step 4: Pour Water into The Pot
Pour six cups or 1.5 L of water into the pot until every ingredient is fully submerged. Afterward, add in three teaspoons of salt, one teaspoon of sugar, and give everything a good mix.
Step 5: Simmer And Cook
Bring everything to a boil then reduce the heat to low heat. Cover the pot and let it simmer for around 40 minutes until all the vegetables are softened but not mushy. Taste and adjust seasoning if necessary.
Step 6: Serve And Enjoy!
Ladle the delicious Vegan Pochero into bowls and garnish them with some chopped parsley or green onions on top. This comforting stew recipe goodness will satisfy your hunger pangs while nourishing your body with vegetables’ goodness. This stew recipe is perfect for any time of year but most especially during cold nights when you need some warmth in your belly!
Substitutions and Variations
Switching up ingredients can create unique and exciting flavor combinations in the Vegan Pochero recipe. Here are some substitutions and variations to try:
– Tofu: Swap firm tofu for tempeh or seitan to add more texture to the dish.
– Plantains: If plantains are not available, use bananas or sweet potatoes instead.
– Chickpeas: Replace chickpeas with kidney beans for a heartier flavor.
– Green Beans: Try substituting green beans with other vegetables such as broccoli, carrots, or bell peppers.
– Cabbage: Use bok choy or savoy cabbage instead of Chinese cabbage for a different taste.
– Tomato Sauce: Instead of using tomato sauce, use diced tomatoes and tomato paste for a chunkier consistency.
– Onion: Substitute sweet onion with red onion for a sharper flavor profile.
By experimenting with different ingredients, you can customize the recipe to suit your taste preferences. Don’t be afraid to get creative and try new things. Remember that the Vegan Pochero recipe has great flexibility, allowing you to create various vegan dishes and soups that can be enjoyed any time of the year.
Serving and Pairing
Now that you have made this comforting vegan pochero recipe, it’s time to serve it up and enjoy its hearty goodness. This stew recipe is perfect for any time of the year but especially during the colder months when you need something warm and filling.
To serve, you can garnish with some chopped cilantro, green onions, or a squeeze of lime juice. It’s best served hot with a side of cooked rice or crusty bread to soak up all the flavorful tomato sauce.
If you are feeling adventurous, why not pair this vegan dish with something refreshing like a citrusy salad or a cold drink? The acidity of the citrus will help balance the richness of the pochero while giving your taste buds a pleasant surprise.
For those seeking even more protein, try adding some toasted nuts on top or serving it alongside another protein-packed dish. This vegan pochero recipe already includes chickpeas and firm tofu, but you could also add some seitan or tempeh for extra texture and flavor.
Overall, this vegan pochero comforting stew recipe is a complete meal in itself. It’s packed with vegetables, protein, and carbohydrates making it a satisfying and nourishing option for vegans and non-vegans alike. So go ahead and indulge – this dish is sure to warm your heart and satisfy your soul.
Make-Ahead, Storing and Reheating
For those hectic days when you’re too busy to cook, the Vegan Pochero can be a lifesaver. This comforting stew recipe is easy to make ahead, store and reheat.
To make-ahead, prepare the recipe as instructed and let it cool completely. Once cooled, transfer the Vegan Pochero into an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
When it’s time to reheat, transfer the stew into a pot and add a little water or vegetable broth if needed. Heat over medium heat until simmering, stirring occasionally to prevent sticking. If you’re reheating from frozen, thaw in the refrigerator overnight before reheating on the stovetop.
As for storing, place the leftover Vegan Pochero into an airtight container and refrigerate for up to 3 days. To freeze, store in an airtight container for up to 2 months. When freezing leftovers, make sure to label it properly with the date to keep track of its freshness.
Reheated Vegan Pochero servings are just as delicious as freshly made ones — maybe even better! Alternatively, you could also use it as a base for other vegan dishes such as soups or stews. But then again, who has leftovers when it comes to this goodness-filled stew?
Tips for Perfect Results
Preparing a Vegan Pochero may seem like a daunting task at first, especially if you’re new to plant-based cooking. But don’t worry! With a few tips and tricks, you can create a comforting and hearty stew that’s loaded with goodness vegetables and protein.
Firstly, make sure to use firm tofu instead of soft or silken tofu. Firm tofu holds its shape better when cooked and can help add texture to your dish. If you can’t find firm tofu in your supermarket, you can also use vegan choplets or baby tofu.
When cooking the greens for your Vegan Pochero, reduce heat and do not overcook them with water. Instead, using cooked vegan stock will help prevent them from becoming mushy while retaining their vibrant green color. This way, they will stay tender but still have that delicious crunch that adds depth to the recipe.
Another tip is to use plantains that are well ripe – they should be yellow with black spots on it. If the plantains you are using are not ripe enough, they will be too tough when cooked. And if they are too ripe, the sweetness may overpower other flavors in the dish.
Lastly, use canned chickpeas instead of dried ones as they require less time cooking time and don’t need any soaking. Be sure to rinse them thoroughly before using them in the recipe.
Incorporating these tips into your preparation routine will yield fantastic results for preparing a Vegan Pochero!
Bottom Line
In conclusion, this vegan pochero recipe is not just a comforting stew recipe that provides goodness from vegetables and protein that our bodies need, but it is also an easy and tasty dish that can be enjoyed by everyone. The ingredients used in this recipe, such as tofu, plantains, chickpeas, green beans, Chinese cabbage, and sweet potato, are all loaded with essential nutrients that our body needs to function well.
This recipe can also be customized based on your preferences and dietary restrictions. You can substitute some ingredients or adjust the seasoning to your taste. This versatility makes the vegan pochero recipe an ideal choice for those who are looking for healthy and tasty vegan dishes.
Lastly, this recipe is perfect for any occasion – whether you are planning a casual dinner with family or friends or preparing a hearty meal to warm yourself up during the cold winter days. With this vegan pochero recipe on hand, you can impress your guests with the delicious flavors and aroma of traditional Filipino cuisine without using any meat products.
Overall, this vegan pochero recipe is more than just a soup or stew; it is a celebration of flavors and nourishment that can make any mealtime special. So why not give it a try? I promise you won’t regret it!
Vegan Pochero Recipe
Ingredients
- 1 teaspoon garlic, chopped
- 1/2 sweet onion, chopped
- 1/2 cup tomato sauce
- 300 g cabbage
- 300 g Chinese cabbage
- 5 pieces green beans
- 1/2 cup chickpeas, cooked
- 2 pieces plantains
- 180 g firm tofu
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon canola oil
Instructions
- In a casserole, combine the cabbage; chopped, pakchoi cabbage; sliced, green beans, sliced into two pieces (if too long), plantains; sliced into two pieces and tofu; cubed. Fill with water and boil in a few minutes until vegetables are cooked.
- While boiling, In a wok, fry the garlic together with the onion for 1 minute.
- Add the tomato sauce, salt and water then bring to a boil
- Add the sliced boiled vegetables and simmer for 5 minutes.
- Add sugar.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.