Filipino plant-based expert Sekaya brought its unique brand of healthy living to Watsons Health Expo 2024, the Philippines’ biggest health and wellness expo happening at the Megatrade Hall, SM Megamall on February 1-4.
As one of the featured brands at the event, Sekaya hosted a special segment on February 4 at 4:10PM, featuring a live cooking demo by Astig Vegan blog founder RG Enriquez-Diez known for creating vegan-friendly alternatives to classic Filipino dishes like sisig and kare-kare.
The author of the bestselling Filipino Vegan cookbook, Enriquez-Diez prepared Vegan Chicken a la King using Sekaya Raw Actives Pea Protein during the session. With 23 grams of clean plant-based protein per serving, Pea Protein is a versatile superfood powder that can be easily integrated into any recipe from smoothies and shakes to baked goods and savory dishes.
To further guide Filipinos in making better and more conscious decisions for their health and embrace a plant-based lifestyle, Sekaya also offered free refreshers of its Sekaya Raw Actives Daily Greens throughout the expo. Every scoop of Daily Greens serves as a potent multivitamin with vitamins A and C, calcium, iron, and potassium from kale and spinach to support overall health.
Sekaya is under Synnovate, the natural products division of UNILAB. Learn more about how you can benefit from Sekaya’s plant-based solutions and get health tips and information by following @sekayaph on Facebook and Instagram.
VEGAN ALA KING by Astig Vegan
INGREDIENTS:
- 4 tablespoons cooking oil
- 16 ounces firm tofu, cut into small cubes (16 ounces)
- 1 medium potato, peeled and cut into small cubes
- 2-3 pieces vegan sausages or hotdogs, cut into small cubes
- 1 tbsp vegan butter and or olive oil
- 4 cloves garlic, crushed
- 1 medium onion, chopped
- 1 tbsp flour
- 3 cups plant-based milk (I used cashew milk)
- 1 scoop Sekaya Pea Protein powder
- 1 small carrot, peeled and cut into small cubes
- 1 small red bell pepper, deseeded and cut into small cubes
- ¼ cup roasted cashews
- ¼ cup frozen peas
- 1/4 cup sliced button mushrooms
- Salt and pepper
DIRECTIONS:
- Heat a medium pan over medium heat and pour your cooking oil.
- Fry the tofu until golden and slightly crisp on all sides.
- Mix in the potatoes and continue cooking until all sides are nicely fried.
- Mix in the vegan sausages and cook for another 2-3 minutes or until the sausages are nicely fried.
- Season with salt and pepper.
- Turn off the heat and transfer to a container.
- Using the same pan, add your vegan butter or olive oil.
- Turn the stove back on but using low heat.
- Mix in your garlic and onions and cook until the onions have turned soft and slightly translucent. Add a few pinches of salt to speed up the process.
- Add the flour and keep mixing to fully coat the garlic and onions.
- Pour your plant-based milk and, using a whisk, continuously mix to create a smooth sauce.
- While still mixing, add the Sekaya Pea Protein powder. You will notice that the sauce will become thicker as it cooks.
- Mix in the carrots, red bell pepper, cashews, peas, and mushrooms. Keep cooking and mixing until the carrots are fork-tender.
- Season with salt and pepper and adjust seasoning to taste.
- Do a final simmer or gentle boil, then turn off the heat.
- Serve with a side of rice or as filling to pot pies.
This is a press release distributed by Buensalido
