Pochero is a special Filipino veggie dish in the Philippines usually made with meat. But knowing that it’s the veggies that give it flavor together with tomato sauce, I made this one, oil-free today out of left over veggies (salvaging those veggies & avoiding wasting food) adding the garbanzo beans. And as usual I love this with rice. You can modify some of the ingredients yourself but below was what I made today. This recipe is good for 5 servings !
▪︎ quarter of head of cabbage, sliced
▪︎ few stems of brocolli, chopped
▪︎ 1 medium carrot, chopped
▪︎ 1 cup canned garbanzo beans
▪︎ 1 medium sweet potato, chopped
▪︎ several leaves of napa cabbage
▪︎ tomato sauce enough to cover the veggies
▪︎ few tsp of onion granules, adjust to taste
▪︎ few tsp of garlic powder, adjust to taste
▪︎ 1 tsp coconut sugar
▪︎ salt to taste, opt for himalayan
▪︎ 1 tsp, tamari or light soy sauce
▪︎ optional vegan bouillon
▪︎ few pinches of black pepper, ground
▪︎ Bring tomato sauce to a soft boil in a pot then add & stir your chopped carrots and sweet potato. Add seasonings. Simmer covered until both are quite soft. The thinner you chop them, the quicker it cooks.
▪︎ Add the brocolli stems & garbanzo beans and simmer covered for few minutes . You can add your salt everytime you add your veggies.
▪︎ Add and stir in the remaining of the ingredients and simmer until cabbage and napa cabbage are half cooked.