Vegan Mechado (Filipino Beef Stew)

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)

1. 1

   First, rehydrate and marinate the vegan beef slices.

2. 2

   Soak the dehydrates slices in boiling hot water until softened, 10 to 12 minutes.

3. 3

   Drain, squeeze out excess liquid, and marinate with the low-sodium soy sauce, dark soy sauce, minced garlic, salt, and pepper.

4. 4

   Cover and set aside to marinate for at least 30 minutes.

5. 5

   Once the slices are done marinating, heat the oil on a large pot or Dutch oven over medium-high heat.

6. 6

   Once the oil is hot, add the marinated vegan beef slices and cook, stirring occasionally, until browned around the edges, 10 to 12 minutes.

7. 7

   Using a slotted spoon, transfer the vegan beef slices to a plate and set aside.

8. 8

   To the same pot over medium-high heat, add the onion and cook until translucent, 2 to 3 minutes.

9. 9

   Add the garlic and cook until fragrant, 1 to 2 minutes.

10. 10

    Stir in the tomato paste and cook until it turns dark red, 1 to 2 minutes.

11. 11

    Pour in the broth and tomato sauce, and season with the sugar, vegan fish sauce, vinegar, salt, pepper, MSG (if using) and bay leaves.

12. 12

    Stir well to combine, scraping up any brown bits, and simmer for 10 minutes.

13. 13

    Add the potatoes and carrots, reduce heat to medium-low, cover and simmer for another 10 minutes.

14. 14

    Remove the lid and stir in the bell pepper, peas, and reserved beef slices.

15. 15

    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.

16. 16

    Taste and adjust seasonings, adding salt and pepper if necessary.

17. 17

    Serve immediately over white rice and enjoy!