Vegan Kare‑Kare

🛒 Ingredients

• #Vegetables & Protein;
• 1 large eggplant, sliced lengthwise
• 1 bunch long beans (sitaw), cut into 3 cm lengths
• 1 small banana heart, sliced and soaked in salted water (optional)
• 1 bundle bok choy or pechay, ends trimmed
• 1 cup oyster mushrooms or shiitake, torn into chunks
• 1 cup heart‑of‑palm or young jackfruit, sliced (great meat‑like texture)
• 1 medium onion, chopped
• 4 garlic cloves, minced
• #Rich Peanut Sauce;
• 120g smooth unsweetened peanut butter
• 60g roasted peanuts, roughly crushed (optional, for texture)
• 2 tbsp annatto seeds (atsuete) soaked in ¼ cup warm water for 10 mins, then strained
• 800ml vegetable stock or water
• 2 tbsp neutral cooking oil
• 1 tbsp light soy sauce
• ½ tsp ground black pepper
• 1 tsp sugar (to balance flavour)
• Salt to taste
• Optional: 1 tbsp toasted rice flour mixed with water to thicken further

👩‍🍳 Instructions

1. 1

   Prep the sauce base: Heat oil in a large pot over medium heat. Sauté onion until soft, add garlic and cook until fragrant.

2. 2

   Build the sauce: Stir in peanut butter until melted and smooth. Pour in the strained annatto liquid, then gradually add stock or water while stirring constantly to avoid lumps. Simmer gently for 5 minutes.

3. 3

   Add firm ingredients: Add banana heart, mushrooms, heart‑of‑palm/jackfruit, and eggplant. Simmer for 10–12 minutes until vegetables are half‑tender.

4. 4

   Add remaining vegetables: Toss in long beans and cook for another 5 minutes. Finally add bok choy — cook just until wilted but still bright green.

5. 5

   Season: Stir in soy sauce, pepper, sugar, salt, and crushed peanuts. If you prefer a thicker stew, stir in the toasted rice flour mixture and simmer for 2 more minutes. Taste and adjust salt or sweetness.

6. 6

   Serve: Ladle into bowls and serve hot with steamed white rice and vegan bagoong (fermented soy or mushroom paste) on the side.