Vegan Pinakbet
Discover the vibrant and nutrient-packed world of Vegan Pinakbet, a plant-based take on the classic Filipino vegetable medley. This recipe brings together a colorful array of fresh produce—eggplant, okra, bitter melon, string beans, kabocha squash, and tomatoes—slow-cooked to perfection in a savory broth infused with vegan bagoong, a flavorful alternative to traditional fermented fish sauce. With just a touch of garlic and onion, this dish is brimming with traditional flavors while remaining completely animal-free. Quick to prepare and simmered to tender goodness, Vegan Pinakbet is perfect as a wholesome main course over steamed rice or a satisfying side dish. A must-try for lovers of Filipino cuisine and vegan food alike, this recipe is a celebration of bold flavors, hearty vegetables, and ethical eating.
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Recipe Information
Ingredients
- 2 medium eggplant
- 10 pieces okra
- 1 medium bitter melon
- 100 grams string beans
- 200 grams kabocha squash
- 2 medium tomatoes
- 1 medium onion
- 4 cloves garlic
- 3 tablespoons vegan bagoong (fermented fish sauce)
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Peel and chop the onion and garlic finely.
Cut the eggplants into bite-sized pieces, slice the okra into halves, and remove the seeds from the bitter melon and slice it into thin half-moons.
Snap the string beans into 2-inch pieces, cube the kabocha squash, and chop the tomatoes.
Heat the olive oil in a large pan over medium heat. Add the onions and garlic, sauté until translucent.
Add the tomatoes to the pan, cooking until they become soft and the juices are released, about 5 minutes.
Add the vegan bagoong and water, stir to combine well.
Add the kabocha squash first as it takes the longest to cook. Cover and simmer for about 5 minutes.
Next, add the eggplant and bitter melon. Cover and cook for another 5 minutes.
Add the okra and string beans, stirring gently. Cover and cook for another 10 minutes or until all the vegetables are tender but not mushy.
Season with salt and ground black pepper. Adjust seasoning to your taste, if necessary.
Serve hot as a main dish over steamed rice or as a side dish. Enjoy your Vegan Pinakbet!
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4180 mg | 182% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 64.0 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4660 mg | 99% | |
*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.
