Vegan Mechado Recipe
 
 
Ingredients
  • yellow onion, peeled and chopped
  • 2 roma tomatoes, chopped
  • 2 potatoes (any kind), peeled and cut into chunks
  • 1¾ cup tomato sauce
  • 1½ tablepsoons tomato paste
  • ¼ cup water
  • 2 tablespoons soy sauce
  • ¼ cup carrots, peeled and chopped
  • 3 tablespoons refined coconut oil
Instructions
  1. Make sure the wheat gluten you've bought is firm and dense. Sometimes, the edges could be soft and tender. If so, cut out these soft edges and use only the firm, middle part. Cut the firm part into big chunks and bake them with no oil at 375 degrees in the oven (this baking trick is credited to my vegan Filipina friend, Myrtle of NYC). Bake for 20 minutes or until the gluten is toasted and crunchy.
  2. Saute garlic in oil until fragrant. Follow with onions and tomatoes. Cook until mixture is soft and tender.
  3. Mix in potatoes, tomato sauce, tomato paste, water, and soy sauce. Mix well. Cover pot and lower heat. Simmer for 15 minutes or until the potatoes have softened.
  4. Add carrots and wheat gluten.
  5. Season with refined coconut oil, sea salt, and muscovado sugar. The traditional version does not use sugar or sea salt, but I'm using those to substitute the fish sauce or patis, which is known to give a savory, slightly sweet taste to the Mechado. Adjust any of these three (oil, salt, sugar) based on what tastes good to you. Just make sure it's more savory than sweet. You do not want to put a lot of sugar, just a little to give a subtle sweet flavor.
  6. Put to a boil. Add more water if sauce dries up. Just make sure to adjust the seasoning again when you add water.
  7. Turn off heat and serve hot, preferably with rice on the side.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-mechado-recipe/