Vegan Kare Kare

Experience the bold and comforting flavors of Filipino cuisine with this Vegan Kare Kare, a plant-based twist on the classic peanut stew. This vibrant recipe features a medley of tender vegetables, including eggplant, bok choy, long beans, and sweet potato, beautifully simmered in a luscious peanut butter and vegetable broth base. A touch of annatto powder gives the dish its signature golden hue, while creamy peanut butter and a hint of soy sauce provide depth and umami. Thickened with rice flour for a velvety texture, this vegan rendition delivers hearty, soul-warming satisfaction in every bite. Perfectly paired with steamed rice or enjoyed as a standalone dish, this Vegan Kare Kare is a wholesome, flavor-packed meal that’s both easy to make and irresistibly delicious.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Add the annatto powder and stir for another 30 seconds to release its color.

Step 3

Pour in the vegetable broth, soy sauce, and peanut butter, stirring until the peanut butter is completely incorporated into the broth.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the sliced eggplant to the pot and continue to simmer for 5 minutes, followed by the sliced heart of palm.

Step 8

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.

Step 9

To serve, ladle the hot kare kare into bowls. Arrange blanched long beans and bok choy on top for a colorful presentation.

Step 10

Enjoy this vegan kare kare with steamed rice or alone as a rich, flavorful stew.

Nutrition Facts

Serving size	3097.6 grams (3097.6g)

Amount per serving	% Daily Value*
Calories	2902

Total Fat 179.10g	230%
Saturated Fat 34.70g	174%
Polyunsaturated Fat 38.00g
Cholesterol 5mg	2%
Sodium 8615mg	375%
Total Carbohydrate 266.50g	97%
Dietary Fiber 73.00g	261%
Total Sugars 97.10g
Protein 104.00g	208%

Vitamin D 0IU	0%
Calcium 816mg	63%
Iron 22mg	122%
Potassium 7596mg	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.

Source of Calories

Fat: 52.1%

Protein: 13.4%

Carbs: 34.5%