This Vegetable Afritada is a slow cooker vegetarian gem! Potatoes, carrots, and bell peppers simmer in a tangy tomato sauce. A healthy, flavorful breakfast twist on a Filipino stew—serve with rice or a fried egg for a vibrant, nourishing start to your day!
Recipe Tips and Tricks
- Veggie Prep: Chop evenly—1-inch pieces ensure consistent cooking for breakfast ease.
- Low Heat: Cook on low overnight for melded flavors—perfect for mornings.
- Sauce Thickness: Stir in a cornstarch slurry at the end if you like it thicker.
- Fresh Finish: Add peas or greens late to keep them vibrant and snappy.
- Flavor Boost: Sauté garlic and onion first if time allows—deepens the taste.
Why You’ll Love This Recipe
You’re going to absolutely adore this Vegetable Afritada—it’s a slow cooker vegetarian masterpiece that’ll brighten your mornings with every spoonful! You’ll love how the crockpot transforms a rainbow of veggies—think tender potatoes, sweet carrots, and crisp bell peppers—into a hearty, flavorful stew, swimming in a tangy tomato sauce that’s both comforting and light enough for breakfast. It’s a healthy, plant-based spin on the Filipino classic, crafted to kickstart your day with wholesome goodness and a taste of tradition, minus the meat.
The slow cooker makes it a breeze—just toss everything in before bed, and wake up to a warm, aromatic dish that’s ready to nourish you with zero morning hassle. Serve it with a scoop of rice, a fried egg, or even toast, and you’ve got a versatile, delicious breakfast that’s perfect for busy days or cozy weekends when you want something satisfying yet guilt-free. This recipe’s vibrant flavors and effortless prep will make it a morning staple—pure, veggie-packed bliss in every bite!
Vegetable Afritada A Vegetarian Filipino Stew
Veggie stew in tangy tomato sauce, slow-cooked—healthy breakfast comfort!
Ingredients
- 1 tablespoon olive oil (optional, for sautéing)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) tomato sauce (low-sodium)
- 1 ½ cups red potatoes, cubed
- 2 carrots, thinly sliced
- 1 red bell pepper, chopped
- ½ cup frozen peas
- 1 ½ cups low-sodium vegetable broth
- 1 tablespoon low-sodium soy sauce (optional)
- Salt and pepper to taste (about ½ teaspoon each)
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: cooked rice or a fried egg for serving
Instructions
- Hey there, let’s whip up a Vegetable Afritada that’ll make your slow cooker the veggie hero of breakfast! If you’ve got a skillet and a minute, heat that olive oil over medium-high and sauté the chopped onion and minced garlic—2-3 minutes until they’re fragrant and golden. It’s optional, but it adds a cozy kick! Once done, toss them into your crockpot.
- Pile in the cubed potatoes, sliced carrots, and chopped red bell pepper—they’re about to turn into a colorful veggie party. Pour in the tomato sauce and vegetable broth, then add the soy sauce if you’re using it, plus salt and pepper—give it a big, happy stir to coat everything in that tangy, savory goodness. Pop the lid on, set it to low for 6 hours (perfect for overnight), or high for 3 if you’re starting early, and let it simmer away—your kitchen’s going to smell like a Filipino garden by morning!
- About 10 minutes before you’re ready to eat—maybe as you’re brewing your coffee—stir in the frozen peas; they’ll warm up fast and add that fresh pop. Give it a taste and tweak the salt or pepper if it needs a little love—the veggies should be tender but not mushy. Ladle it into bowls, sprinkle some fresh parsley or cilantro on top for that green finish, and serve it up—maybe with a fried egg or rice for that breakfast vibe. Grab a spoon and dig in—this is slow-cooked veggie bliss that’s healthy and hearty!
Notes
- Add peas late—keeps them green and snappy, not overcooked.
- Sauté for depth—skip it if you’re short on time, still delicious!
- Perfect for meal prep—reheats beautifully for quick mornings!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 167Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 313mgCarbohydrates 28gFiber 3gSugar 5gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Potatoes: Red or Yukon Gold hold their shape—small cubes for quick cooking.
- Carrots: Thin slices add sweetness—fresh keeps it wholesome.
- Bell Pepper: Red or green brings color and mild zest—yellow swaps in fine.
- Peas: Frozen for a bright pop—canned works too (drained).
- Tomato Sauce: Low-sodium canned keeps it simple—fresh tomatoes need more prep.
- Garlic and Onion: Fresh minced garlic and chopped onion build savory depth—powdered subs save time.
- Vegetable Broth: Low-sodium keeps it healthy—enhances flavor without meat.
- Soy Sauce: Low-sodium for umami—optional but adds a Filipino touch.
Variations and Substitutions
This Afritada loves a veggie remix! Swap potatoes for sweet potatoes or parsnips for a sweeter twist. Trade carrots for zucchini or green beans, or skip peas for spinach or kale—add greens late for freshness. No tomato sauce? Use diced tomatoes or a splash of marinara—still tasty! Add heat with chili flakes or fresh chilies, or keep it mild with extra bell peppers. Gluten-free? Skip soy sauce or use tamari—it’s set. Boost protein with chickpeas, lentils, or tofu—toss ‘em in early to soak up the sauce. Serve over quinoa, with a poached egg, or in a wrap for a breakfast spin—this recipe bends to your pantry and taste buds!
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days—flavors deepen!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of broth, or microwave in bursts.
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