Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Kare Kare (Filipino Peanut Stew) + Bagoong


  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 50 minutes
  • Yield: 6

Ingredients

  • 2 tablespoons coconut oil or vegetable broth (see notes)
  • ½ large white onion
  • 1 large garlic clove, crushed or pressed
  • 3 small Chinese eggplants
  • 1 large zucchini
  • ½ cup green beans
  • 2 tablespoons coconut aminos or liquid aminos
  • 1 tablespoon Mama Sita’s Annatto Powder (with cornstarch) (see notes)
  • ½ cup unsalted roasted peanuts
  • 3 cups low sodium vegetable broth
  • ½ cup water
  • ¼ cup uncooked brown rice
  • ½ cup unsalted creamy peanut butter
  • 1 6-ounce can banana blossom, drained and rinsed
  • 2 bundles baby bok choy
  • 2 cups of baby spinach, packed
  • Sides:
  • Vegan Bagoong
  • 4 cups cooked brown rice

Instructions

  1. Prepare the Annatto Mixture: Dissolve 1 tablespoon achiote or annatto powder in 3 tablespoons warm water, whisking until powder is well dissolved. Let it sit for awhile. If using annatto seeds, please see notes.
  2. Prepare the vegetables: Wash and dry all of the vegetables. Onion: peel and slice into thin strips. Zucchini and eggplant: trim the ends, half lengthwise, and cut into 2-inch slices. Bokchoy: remove the ends and separate the leaves. Green Beans: remove the ends and cut in half.
  3. Peanuts: Grind them in a high speed blender or food processor until fine, but do not to overprocess into a paste.
  4. Brown rice: Place the rice in a skillet over medium heat, and stir constantly until lightly browned and aromatic (6 to 8 minutes). Cool and grind in a high speed blender or food processor until finely ground.
  5. Heat oil or broth in a large wok over medium-high heat. Sauté the onions about 6 to 8 minutes until translucent and soft. Add the garlic and cook for 2 minutes, or until fragrant.
  6. Stir in eggplant, zucchini and beans and cook for 5 minutes. Add coconut aminos and 2 tablespoons of water, and sauté for 8 minutes until the eggplants are almost translucent.
  7. Add the ‘annatto mixture’, ground peanuts, broth, ½ cup of water, and ground rice. Bring to boil, reduce to a simmer and cover with a lid for 10 minutes. Add peanut butter and stir until uniform, then add in the banana blossom and bok choy and let them simmer for another 10 minutes, or until the bok choy is soft.
  8. Add in the spinach, cover, and turn off the heat. Allow it to sit covered for 5 minutes so that the spinach can soften.
  9. Serve the stew with cooked rice and vegan bagoong .

Notes

Recipe adapted from Vegan Miam who was inspired by Astig Vegan.

Oil: Instead of oil, I used vegetable broth and added as much as I needed to prevent burning.

Annatto powder or annatto seeds: If you can’t find the brand I used, check out this one. Dissolve 1 tablespoon annatto powder in 3 tablespoons warm water, whisking until dissolved. If you are using powder without cornstarch, add more toasted ground jasmine rice to thicken the stew.

Add more broth if you want the stew to be more soup-like, or toasted ground rice to be thicker.

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Cuisine: Vegan, Filipino