Vegetarian Kare-Kare
Indulge in the rich, nutty goodness of this Vegetarian Kare-Kare, a plant-based twist on a beloved Filipino classic that’s bursting with traditional flavors and vibrant colors. This hearty peanut stew features a medley of tender eggplant, bok choy, green beans, and banana heart, paired with protein-rich tofu and a creamy peanut butter-infused broth. Enhanced with aromatic garlic, onion, and vibrant annatto oil, this recipe delivers all the comforting warmth of kare-kare without the meat. Perfect for family dinners or special occasions, this vegetarian-friendly dish pairs beautifully with steamed rice, creating a meal that's both wholesome and satisfying. Whether you're a long-time Kare-Kare lover or exploring Filipino cuisine for the first time, this recipe is sure to delight! Keywords: Vegetarian Kare-Kare, Filipino peanut stew, plant-based Filipino recipes, easy vegetarian dinner ideas.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 bunch bok choy
- 200 grams green beans
- 1 small banana heart
- 300 grams tofu
- 1 cup peanut butter
- 5 cloves garlic
- 1 large onion
- 2 tablespoons annatto seeds
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
Start by preparing the annatto oil. Heat 1 tablespoon of cooking oil in a small saucepan over low heat. Add the annatto seeds and allow them to steep until the oil turns a deep orange color, about 5 minutes. Strain the oil and discard the seeds. Set aside.
In a large pot or skillet, heat the remaining cooking oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is soft and translucent.
Cut the eggplant into bite-sized chunks and add them to the pot with the onions and garlic. Sauté for about 3 minutes, until they begin to soften.
Next, cut the tofu into cubes and add it to the pot, stirring gently to avoid breaking them.
Add the vegetable broth to the pot and bring it to a simmer. Stir in the peanut butter until fully incorporated.
Season the stew with salt and pepper, and pour in the prepared annatto oil.
Trim the green beans and slice the banana heart into rings. Add them and the whole bok choy to the pot.
Cover and cook the stew on low heat for about 20 minutes, allowing the flavors to meld together and the vegetables to cook until tender.
Adjust seasoning as needed before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6238 mg | 271% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 88.0 g | 314% | |
| Total Sugars | 100.0 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2013 mg | 155% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 9500 mg | 202% | |
*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.
