Vegan Kare Kare
Indulge in the comforting, nutty richness of *Vegan Kare Kare*, a plant-based twist on the beloved Filipino peanut stew. This hearty, flavor-packed dish features an array of vegetables like tender eggplant, earthy sweet potato, crisp long beans, and vibrant bok choy, all simmered in a velvety peanut sauce infused with the golden hue of annatto powder. Thickened with rice flour for a naturally creamy texture and seasoned with soy sauce and garlic, this vegan rendition offers all the bold, savory flavors of the traditional dish without any animal products. Perfectly paired with steamed rice, this vegan kare kare is a show-stopping centerpiece for any meal, highlighting the best of Filipino cuisine in a healthier, eco-friendly way. Keywords: Vegan Kare Kare, Filipino vegan recipe, peanut stew, plant-based Filipino dish.
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Recipe Information
Ingredients
- 2 medium, cut into rounds eggplant
- 200 grams, cleaned and trimmed bok choy
- 150 grams, cut into 2-inch pieces long beans (sitaw)
- 200 grams, drained and sliced heart of palm (ubod), canned
- 1 large, peeled and cubed sweet potato
- 4 cups vegetable broth
- 1 cup, creamy peanut butter
- 1 teaspoon annatto powder
- 4 cloves, minced garlic
- 1 medium, chopped onion
- 2 tablespoons soy sauce
- 2 tablespoons cooking oil
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste pepper
- 2 tablespoons rice flour
- 0.25 cup warm water
Instructions
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onions become translucent and fragrant, about 3-4 minutes.
Add the annatto powder and stir for another 30 seconds to release its color.
Pour in the vegetable broth, soy sauce, and peanut butter, stirring until the peanut butter is completely incorporated into the broth.
In a small bowl, mix the rice flour with 1/4 cup warm water until smooth, then pour this mixture into the pot to thicken the sauce. Stir continuously to avoid lumps.
Add the sweet potato cubes and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for about 10 minutes until the sweet potatoes are tender.
While the broth is simmering, separately blanch the long beans and bok choy in boiling water for 1-2 minutes each, until vibrant and slightly tender. Drain and set aside.
Add the sliced eggplant to the pot and continue to simmer for 5 minutes, followed by the sliced heart of palm.
Season the stew with salt and pepper to taste. Mix well and let it simmer for another 5-8 minutes, or until all vegetables reach your desired doneness.
To serve, ladle the hot kare kare into bowls. Arrange blanched long beans and bok choy on top for a colorful presentation.
Enjoy this vegan kare kare with steamed rice or alone as a rich, flavorful stew.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 8615 mg | 375% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 97.1 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7596 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
