Ingredients
Protein
- 10 oz vegan chicken
Vegetables
- 1/2 cup potatoes, chopped
- 1 medium bell pepper, green
- 1 medium carrot, chopped
- 1/2 cup peas
- 1 medium onion, chopped
- 4 cloves garlic, pressed
- 1/2 inch ginger, grated
Liquids and Sauces
- 1/4 cup vegetable broth
- 10 oz tomato sauce
- 1 tablespoon soy sauce
Oils and Seasonings
- 2 tablespoons vegetable oil
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté the Vegan Chicken: Heat the vegetable oil in a pot over medium heat. Add the vegan chicken pieces and sauté until they are lightly browned on all sides. Remove the chicken from the pot and set aside.
- Cook the Aromatics: In the same pot, add the chopped onion, pressed garlic, and grated ginger. Sauté until fragrant and the onion turns golden, about 3-4 minutes.
- Add Vegetables: Add the chopped carrots, green bell pepper, and potatoes to the pot. Stir and cook for a few minutes until the vegetables start to soften.
- Simmer with Broth and Tomato Sauce: Pour in the vegetable broth and tomato sauce. Stir to combine all ingredients. Bring to a gentle simmer and cook for approximately 15 minutes to allow flavors to meld and vegetables to become tender.
- Finish with Peas and Vegan Chicken: Stir in the peas and return the vegan chicken pieces to the pot. Cook just long enough to warm the peas and chicken, ensuring they remain vibrant and slightly crisp. Season with soy sauce, salt, and pepper to taste. Serve hot.
Notes
- Use plant-based chicken alternatives to keep the dish vegan.
- Adjust the amount of vegetable broth if you prefer a thicker or thinner sauce.
- Adding soy sauce enhances the umami flavor, but adjust salt accordingly.
- Serve with steamed rice for an authentic Filipino meal experience.
- Can be reheated and tastes even better the next day as flavors deepen.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
- Diet: Vegan
