Vegan Kare-Kare

Indulge in the rich, nutty flavors of Filipino cuisine with this Vegan Kare-Kare, a plant-based twist on a beloved classic. This vibrant stew is brimming with hearty vegetables like eggplant, bok choy, and string beans, alongside tender chunks of tofu, all bathed in a creamy, peanut butter-infused sauce. Coconut milk and annatto oil lend depth and an inviting hue, while freshly sautéed garlic and onion create a mouthwatering base. The addition of banana heart brings a unique textural contrast, making every bite a delightful experience. Perfectly paired with steamed rice, this wholesome dish is not only dairy-free and meat-free but also bursting with comforting, traditional flavors. Whether you're vegan or simply exploring new cuisines, Vegan Kare-Kare is a must-try recipe that celebrates the best of plant-based cooking.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 1 bunch bok choy
• 200 grams string beans
• 1 small can banana heart
• 1 cup peanut butter
• 4 cups vegetable broth
• 1 cup coconut milk
• 4 cloves garlic
• 1 medium onion
• 2 tablespoons annatto oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 300 grams tofu
• 2 tablespoons cornstarch
• 2 tablespoons cooking oil
• 1 tablespoon lemon juice

Directions

Step 1

Slice the eggplants into 1-inch thick discs. Roughly chop the bok choy and cut the string beans into 3-inch pieces.

Step 2

Drain and rinse the banana heart if using canned, and set aside.

Step 3

Cut the tofu into 1-inch cubes. In a bowl, mix cornstarch with a pinch of salt and coat the tofu cubes.

Step 4

Heat cooking oil in a large pan over medium heat. Fry the tofu until golden brown on all sides. Remove and set aside.

Step 5

In the same pan, add annatto oil. Saute minced garlic and chopped onion until the onion becomes translucent.

Step 6

Add peanut butter to the pan and gradually stir in vegetable broth to avoid lumps. Mix in coconut milk and simmer for 5-7 minutes until the sauce thickens.

Step 7

Add eggplant, string beans, and banana heart to the pan. Cook for about 8-10 minutes until the vegetables are tender.

Step 8

Stir in the fried tofu and bok choy. Season with salt, pepper, and lemon juice, adjust to taste. Cook for an additional 3-4 minutes.

Step 9

Remove from heat and serve hot with steamed rice or your choice of side.

Nutrition Facts

Serving size	3681.4 grams (3681.4g)

Amount per serving	% Daily Value*
Calories	3527

Total Fat 224.10g	287%
Saturated Fat 42.10g	211%
Polyunsaturated Fat 35.60g
Cholesterol 0mg	0%
Sodium 6023mg	262%
Total Carbohydrate 283.70g	103%
Dietary Fiber 86.50g	309%
Total Sugars 115.30g
Protein 146.10g	292%

Vitamin D 0IU	0%
Calcium 2011mg	155%
Iron 35mg	196%
Potassium 9491mg	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.

Source of Calories

Fat: 54.0%

Protein: 15.6%

Carbs: 30.4%