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This vegan "pollo" guisado using tempeh, is a take on the classic Dominican stewed chicken I grew up. Still bursting with Latin spices and easy to make!

Vegan “Pollo” Guisado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 90 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Cuisine: Dominican


This vegan "pollo" guisado is a call to home with a plant based twist. Bursting with the same Latin flavors, high in protein and easy to make.


  • 1 block tempeh, cut into thick strips
  • 1/2 red onion, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 stalk celery, finely diced
  • 5 cloves garlic, minced
  • 1 tbsp brown sugar
  • ` Juice of one lime
  • 1 tbsp tomato paste
  • 2 tbsp gluten free soy sauce or tamari
  • 1 1/2 cups vegetable broth
  • 1 1/2 tsp sazon
  • 1/2 tsp adobo
  • 1/2 tsp black pepper
  • 1/2 tsp dry oregano
  • 2 tsp olive oil
  • 1 tsp vinegar


  1. Optional, but recommended, steam tempeh in a pan with water for 10 minutes to cut bitterness. Remove and allow to cool as you prep your other ingredients.
  2. Remove and allow to cool. Place tempeh in a bowl and add sugar, adobo, sazón, pepper and oregano and top with veggies.
  3. Then pour over lime juice and soy sauce.
  4. Genly toss together and allow to sit and marinade for 30 minutes to an hour.
  5. Once done marinading, heat up a pan to medium heat and add oil. Scoop tempeh out of marinade and add to the heated pan.
  6. Carefully saute and brown both sides of tempeh.
  7. While tempeh is cooking, add tomato paste to remaining marinade and stir together.
  8. Scrape out marinade and add to tempeh in the pan. Stir and saute for about 3 minutes or until fragrant.
  9. Add vegetable broth and bring mixture to a boil then reduce to a simmer. Allow to cook and simmer on low for 30 minutes.
  10. If pan gets dry, add a little more water to make it more saucy again.
  11. Once tempeh is cooked, add vinegar and turn off heat. Stir gently to combine all the flavors together.
  12. Serve as desired. Garnish with extra herbs like cilantro if available.


  • This dish is great if paired with some arroz con gandule and avocado. Obviously, feel free to pair this however you prefer! 
  • If you don’t have access to adobo seasoning feel free to make your own with this recipe here.
  • If you don’t have access to sazon seasoning feel free to make your with this recipe here.  If worse comes to worse, you can add 1/2 tsp cumin and 1-2 tsp of smoked paprika as a replacement. 
  • If you wish to use another mock meat other than tempeh, thaw before using and marinate and cook as recommended in the instructions above.