INGREDIENTS:

1 block of plain, unseasoned wheat gluten (10 oz., available at Asian grocery stores), cut into chunks
2 tablespoon cooking oil
4 cloves of garlic, crushed
1/2 yellow onion, chopped
2 roma tomatoes, chopped
2 potatoes, peeled and cut into chunks
1 3/4 cup of tomato sauce
1 1/2 tbsp. tomato paste
1/4 cup water
2 tablespoon soy sauce
1/4 cup carrots, chopped
4 tablespoons refined coconut oil, melted
1/2 tsp. sea salt (or more to taste)
1 1/2 tbsp. muscavado sugar

INSTRUCTIONS:

Make sure the wheat gluten you’ve bought is firm and dense. Usually, the edges will be a soft and tender. If so, cut out these edges and only use the firm, middle part. Cut the firm part into big chunks and bake them with no oil at 375 degrees in the oven. Bake for about 20 minutes or until the gluten is toasted and crunchy.
Meanwhile, using a medium pan, saute the garlic in oil until fragrant. Follow with onions and tomatoes. Mix and wait until the mixture is soft and tender.
Add the potatoes, tomato sauce, tomato paste, water, and soy sauce. Mix well. Cover the pot and simmer for at least 20 minutes or until the potatoes are soft.
Once the potatoes are soft, drop the carrots and wheat gluten.
Now it’s time to season. Pour the refined coconut oil, sprinkle the sea salt, and mix in the muscavado sugar. The traditional version does not use sugar or sea salt, but you can use 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 mild sweet flavor.
Simmer for at least five minutes or until boiling. Add more water if the sauce dries up, just make sure to adjust the seasoning again when you add water.
Turn off the heat and serve hot with rice on the side.

Vegan Mechado

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