Vegan Afritada. BOOM.

afritata-filipino-vegan-veggieI’ve mentioned it before, but I am indeed an honorary Filipino. I love Filipino food, unfortunately it does not love me. Trying to get my Filipino family to understand the concept of being a vegan or plant based diet is like trying to explain nuclear fusion to a kindergarten class. Not only do they not understand, they don’t retain the information. To my mother-in-law vegetarian means there is a vegetable somewhere in the meal. I’ve been to a few Filipino restaurants and their veggie menu reads, eggplant with minced pork, string beans with minced shrimp, so on and so forth. So if I want it, I cook it. I make veggie lumpia, tofu adobo, and my favorite, afritada. The Captain’s late Grandpa Lolo made the best afritada I’ve ever had in my life. Full of pork, oil, msg, and magic. It tasted like heaven! A few years before he passed, I was able to sit with him and watch him lovingly make his recipe. There were no measurements, just a gut feeling of what was needed. It’s one of my favorite memories ever. I’ve changed very little of his basic recipe while cutting out the stuff we don’t eat. The Captain always has a shot of Lolo’s beloved Crown before we feast, it’s a tradition. I love watching his face when he takes a bite, it’s like tasting a memory and that fills my heart with joy.

afritata-filipino-vegan-veggieFeeds 3-4 super hungry people [doubles/triples/quadruples well]

2 red bell peppers, chopped into large chunks

4 large russet potatoes, peeled and chopped into large chunks

2 cups carrots, peeled and chopped

2 garlic cloves, minced

1 tablespoon coconut oil

2 tablespoons smooth peanut butter

1 15 oz can organic garbanzo beans, rinsed and drained

2 cups veggie stock

1 15 oz can tomato sauce

1/4 cup ketchup [yes, ketchup... and none of that fancy organic shit with no sugar, the real deal]

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon black pepper

2 teaspoons sea salt

A pinch of cayenne

This is so simple. Start the coconut oil and the garlic over medium heat. Once the garlic is fragrant, add carrots, peppers, and potatoes. Stir about until they are lightly coated in the oil. Add garbanzo beans, veggie stock, tomato sauce, ketchup, and peanut butter. Stir well. Finally add all the spices and mix together. Bring to a boil and then turn the heat down. Cover and cook on low for an hour or so, until the veggies are soft. The only way to eat this is with steamed jasmine rice. Brown rice is acceptable, but trust me you should try it first with white.

Enjoy!! Trust me, this is comfort in a bowl and it will warm your body and your soul… yep, it’s that good!

  1. This is also gluten-free so I’ve printed it out and am going to make this this weekend! Thanks for the recipe!

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