My family is Portuguese, from the tiny island of Macau. Vaca Estufada is a traditional meal passed through generations, with slight variation according to who’s standing the stove.
With the change in weather, I crave food from childhood, but most includes meat, so take a breath and call my mom.
“Can I please have the recipe for Vaca Estufada?”
“Why?”
“I’m going to try and make a vegetarian version.”
“You know “vaca” means cow, right?”
I know vaca means cow, but cows are the reason I no longer eat the meal of my heritage. It begins with their beautiful eye, including lashes, and goes from there.
My mom’s convinced, “the flavor comes from the meat and without, won’t have the taste.” I hear her, but with other key ingredients, feel confidant — so press forward.
My mom was gracious in sharing the details of this dish, including an authentic recipe from Aunt Jan.
Veggie Estufada
A Portuguese pot roast of onions, potatoes, and carrots simmered in a marinade of garlic, wine, soy sauce, tomatoes, and spices, then simmered.
Bowl after bowl, the meatless version’s a hit.
I’ve never seen one person in my family eat this meal with chopsticks, but enjoy using, so may start the tradition!
How to make Veggie Estufada?
- Make a savory marinade.
- As for meat, marinate the vegetables. Why, because vegetables infuse beautifully!
- Sauté the onions until tender, even browned. My momma taught that browned onions add flavor to meals. Boy is she right.
- Add fresh chopped (canned diced work too) tomatoes and a little paste for rich and thickness.
- Stir, stir.
- Add the potatoes and carrots to the Instant Pot.
- Add enough marinade (making sure to include the garlic!) to just cover the vegetables.
- Cook, taste, season, and enjoy over brown or white rice.
Veggie Estufada
Ingredients:
Marinade
- 2 Tablespoons dark soy sauce
- 6 Tablespoons light soy sauce
- ½ - 1 Tablespoon white pepper
- 6-10 cloves fresh garlic, coarse chopped
- 1/2 bottle white wine
- 2 lbs. potatoes, yukon gold washed and cut into ½" pieces
- 2 lbs. carrots washed and cut into ½" pieces
- 2 large onions, finely sliced
- 4 large tomatoes, finely chopped
- 2 teaspoons tomato paste
- ½ teaspoon salt
Instructions
- Mix soy sauce(s), white pepper, garlic, and white wine in a small bowl.
- To a large bowl, add carrots and potatoes. Pour marinade over the vegetables. Marinate for 30 minutes to 1 hour.
- Set Instant Pot to the "Sauté" feature. After 2 minutes, add olive oil. After another 2 minutes, swirl to coat oil. Add onions and a pinch of salt. While stirring occasionally, sauté for about 5 minutes, or until tender. The bottom of the pot may begin to brown. This is golden, as the meal's flavor will trace back to the browning.
- Stir in chopped tomatoes and paste, then add potatoes, carrots, and half the marinade to just about cover the vegetables. Stir to mix.
- Secure the lid and set the valve to 'sealing."
- Press the "cancel" button. Then press the "Meat/Stew" button. The time will show 35 minutes on normal and high temperature.
- Once the timer sounds, manually release the pressure.
- Open the lid. To thicken the sauce, choose to either smash some potatoes or combine cornstarch and water, then add to the sauce. If needed, add more salt or pepper. Garnish with green onions and enjoy over brown or white rice.
Notes
- marinating potatoes and carrots infuses the spice and flavor.
- this dish can be served over brown/white rice or quinoa too.
- for added protein, garbanzo beans or lentils can be swapped for potatoes and carrots.
