Pastel Recipe

Pastel is a creamy Filipino dish made of vegetables, milk, and chicken. It’s pronounced “Pahs-tell” with the emphasis on the second syllable “tel”. In Spanish, it means “cake”.

You’ll find Pastel usually served at special gatherings and parties most likely because people find it intricate to make. The vegan version though cuts down the labor but keeps the same taste Filipinos love.

Some recipes call for a pie crust. However, I grew up never familiar with that version so I’m going with the style my mom used to make.

As part of the Kulinarya Cooking Club Challenge for January, I’m submitting this vegan Pastel recipe. The challenge was to whip up a Filipino dish that’s healthy and delicious. I love this theme because it usually leads to vegetarian or vegan meals like the Sizzling Tofu Sisig by the “Sassy Chef” and the Vegan Bistek by Fred Briones.

And with veganized Pastel, you’ll be surprised by how close it tastes to the traditional version without the heart-clogging saturated fat and cholesterol of animal products. But don’t take my word for it, please give it a try and see for yourself.

Happy cooking and happy (healthy) eating!

VEGAN PASTEL

NOTES

• Instead of soymilk, I used almond milk because it’s thicker and creamier.
• Instead of margarine, I used extra virgin olive oil because it’s much healthier yet produces the same wonderful taste. However, beware of fake EVOOs, the US has no governing body that checks and confirms if what you have is the real thing. Some of the fake EVOOs are just plain oil with olive oil flavor and coloring. If the price is too cheap, then most likely it’s not real. Also, check for certification of authenticity. Just because it says “made in Italy” doesn’t mean it was actually processed there, just bottled and packed. Anyway, you get the point. The secret to this dish is good EVOO so please be picky.

INGREDIENTS:

• 3 tablespoons cooking oil
• 2 small red potatoes, diced
• 6 – 8 cloves garlic, peeled, crushed and minced
• 1 medium white onion, peeled and chopped
• 1/2 red bell pepper, deseded and diced
• 1 stick celery, diced
• 1 stick carrots, diced
• 1 jicama or turnip, diced
• 1 & 1/2 cup white button mushroom, quartered
• 1/4 cup green peas
• 3 pieces bay leaves
• Few pinches sea salt
• pepper to taste

For the sauce:

• 2 cups almond milk (use 1 & 1/4 cup almond milk if using liquid vegetable broth)
• 1 tablespoon cornstarch (dissolved in the almond milk)
• 2 teaspoons vegetable broth powder or bouillon or 1/2 cup liquid vegetable broth
• drizzle of extra virgin olive oil

HOW TO MAKE IT:

1. Over medium to high heat, fry potatoes on a medium pan. Set aside.
2. Using the same pan, fry the garlic until it’s slightly golden. Add onions and saute for about 3 minutes or until slightly translucent.
3. Follow with red bell pepper, celery, and carrots. Cook for another 5 minutes.
4. Add jicama and mushroom. Season with salt and pepper. Mix well and cook for another 5 minutes.
5. Put back the potatoes as well as add the peas. Season with bay leaves. Mix well.
6. Meanwhile, in a bowl, combine almond milk and cornstarch. Mix well until cornstarch fully dissolves. Mix in the extra virgin olive oil and vegetable broth.
7. Pour mixture into the pan bit by bit while continuously mixing the ingredients. Make sure you’re getting the right consistency by gradually pouring the sauce.
8. Simmer the ingredients for another 5 minutes. Turn off heat and serve hot.

Cooking time took me only about 30 minutes. Plus, shopping for the veggies cost me only $6.44 with serving size good for 3-4 people!

Anyway, thanks to Pearl of the “Sassy Chef” and Thea of “Words and Nosh” for hosting the January Challenge. Twas fun.