As we approach Thanksgiving, I should be doing my rightful duty as a vegan food blogger and set out a list of lentil loaf recipes, stuffed acorn squash, or veganized portobello wellington in an attempt to capitalize on recipe searches during the holidays. Well, I am just not one of those bloggers. I actually don’t care for most traditional Thanksgiving dishes. Blasphemy, I know.
Today we come to you with a recipe that is somewhat traditional and incredibly comforting, kind of like Thanksgiving dishes? Okay, maybe not…But this vegetable afritada is damn, delicious. Essentially, this is a Filipino vegetable stew filled with potatoes, peas, and has a base of tomatoes, garlic, and ginger. This dish is a surprisingly simple and uncomplicated dish ready to warm your belly on these winter nights.
Lately, I’ve been all about making veganized versions of my favorite Filipino recipes. We’ve been whipping up lumpia (Filipino fried spring rolls), pancit (noodle starry), jackfruit siopao ( delicious buns filled with a slow-cooked jackfruit goodness) and Luke’s personal fav, mungo guisado (mung bean and vegetable stew). If you follow us on Instagram, you may have seen pictures of this vegan Filipino food. According to my mom, who was very skeptical of taking a key ingredient out of her native food, I’ve passed the test with flying colors.
When you mix the holy trinity of ginger, red onions, and garlic with tomatoes, potatoes, peas, carrots, and some soy sauce, it’s just like sweet and sour heaven. Top it with vinegar, lemon juice, or calamansi if you’re feeling fancy. And don’t you dare forget a side of rice to sop up all those delicious juices.
So even if you’re not familiar with Filipino food or the even more elusive vegan Filipino food, give this one a shot. It’s easy to whip up in about 40 minutes, you can get all the ingredients during your weekly shopping trip and most importantly, it is Esther Alvarez-Willey approved.
- 1 tbsp oil
- 1 red onion, chopped
- 2 inches ginger, grated
- 3 garlic cloves
- 4 small potatoes, peeled and chopped
- 2 tomatoes, chopped
- 1 bell pepper, roughly chopped
- 2 carrots, chopped
- 2 cups frozen peas
- 1 1/2 cups homemade vegetable broth, or low-sodium vegetable broth
- 2 tbsp tomato paste, dissolved into 1 cup water
- 2 bay leaves
- 1-2 tbsp soy sauce
- Juice from 1 lemon (optional) for garnish
- cilantro (optional) for garnish
- Rice on the side
- Heat oil in pan or wok over medium. Add onions and cook for 4-5 minutes, or until translucent. Add tomatoes, carrots, ginger, and garlic. Cook for an additional 2-3 minutes until garlic and ginger are fragrant.
- Add potatoes, bell peppers, dissolved tomato paste, broth, soy sauce and bay leaves. Bring to a boil. Let simmer on medium low heat for 25-30 minutes until potatoes have softened.
- Add peas and let cook until peas are tender.
- Top afritada with lemon juice and cilantro. Serve with rice.