Homemade and Authentic.
Tasty and spot on. Most of the ingredients are easily accessible. You can head over to the recipe by clicking “jump to the recipe” or continue reading about additional information on how I made this yummy Filipino Vegan Kare Kare.
Can serve up to 8-10 people.
Estimated reading time: 5 minutes
Vegan Kare Kare
Don’t be scared of this peanut stew. This dish was made from my mom, and whenever she cooked it I was in a safe space. I can taste the time and dedication she puts in her recipes, especially this dish. I know most people skip this part but sharing my experiences might help me become your friend, not just a “blogger”.
Cooking is a time where there is no distraction. Let your daily stress be incorporated in how you cut the veggies. How you squeeze the water out of the soya chunks and smell the different aromas flwoing around the house. Enjoy the postive energy you give to your food for you to ingest it later on by trying out the dish you have prepared.
That is the best part.
What are soya chunks or vegetable textured protein?
Soya chunks are textured vegetable protein from soy beans. They are a perfect substitution for meat because of its like meat texture. Most can be found in Asian markets, or amazon! I’ve personally tried butler and a brand from the Asian market place.
Can I opt out the peanut butter?
No, it is entirely the base ingredient for this recipe.
I see you scrolling around, just to make it easier for you. Here are other recipes 🙂
Healthy Vegan Filipino Tofu Afritada
Tips on how to make Vegan Kare Kare
- First: must add boiling water to the soya chunks before adding it to the Vegan Kare Kare.
- Second: Cook the vegetables first before adding the veggies broth, water and peanut butter. This is because the time to cook the dish will be quicker.
- Using water for this recipe will decrease the calorie intake and the price to make this dish. I threw in 2/3 cup to sauté the onions and garlic. When the onions or veggies tend to stick to the pan add about 1/3 cup of water or how much you think is needed. DO Not poor to much, then it will draw away the flavor. In the ingredient list there is 1/2 cup of water. that is when you add the veggie broth and peanut butter.
Other Filipino Ingredients to add in this Vegan Kare Kare
In Astig Vegan recipe for her vegan kare kare, she adds more of the authentic kare kare ingredients. She also has so many authentic and creative vegan Filipino recipes, so check her out here. In her vegan kare kare recipe she add banana blossoms, dried snow fungus, and black bean sauce. I did not add these three ingredients in my recipe because there are people who do not have accessibility to local Asian grocery markets. My Vegan Filipino Kare Kare still taste so decadent for what it is. The soya chunks really resemble the “chewy Ox meat”. Although, if you want to go all out I recommend Astig’s vegan kare kare because I tried some of her recipes like the filipino sausage (Longganisa), and it was so yummy!
- In my YouTube video, you can see how I cut and prepare the Vegan Kare kare.
Feel free to comment, message me, and email me what to veganize next in the Filipino food category! Best wishes, Anyka.
That’s me!
Vegan Kare Kare
Equipment
- large pot
- small to medium sized non-stick pan
- measuring cups & spoons
- spatula
- large spoon
- cutting board
- knife
Ingredients
Veggies
- 5 cloves garlic
- 1 yellow onion or white
- 2 eggplants eggplants small to medium sized
- 3 cups green beans
- 5 bundles of Bok choy
Liquids
- 3 cups veggie broth seasoned vegetable broth
- 1/2 cup water
- 2 tbsp. maple syrup or 2 tbsp. vegan sugar
- 2 tbsp. soy sauce less sodium
- 1 tbsp. rice vinegar
Dry ingredients
- 1/3 cup white rice flour or brown rice flour
- 1/3 oz. annatto powder found at local Asian Market (can use few drops of red dye)
To serve
- 8 cups cooked white rice jasmine medium grain
Instructions
- Gather every ingredient and equipment for the recipe. So you don't go back and fourth. Wash the veggies thoroughly. Make sure there is no dirt.
- Warm up 3 cups of hot water for the soya chunks. Need 2.5 cups of water for it to soften and rehydrate. Here I linked where I bought the and what brand.
- Cut the eggplant into cubes, green beans into 3 inch strings, & onions into cubes. Except the bok choy (leave as is).
- Once the water is boiling hot, add in the 2.5 cups of the water in the 1.5 cups of soya chunks. Leave for 3 minutes, then add cold water so that you can use your hands to drain out the excess water. Squeeze the water out of the soya chunks. (watch my YouTube video for visual directions :))
- In a small or medium sized non-stick pan, add in 1/3 cup white (or brown) flour on medium heat. We’re creating toasted rice flour. Continuously stir & cook until it is golden brownish. This helps it thicken the stew. In the video you can see it toasts quickly.
- In a large pot (can be non-stick or stainless steel) on medium to high heat, add in 2/3 cup of water with the onion. After 2 minutes add in the minced garlic. Add as much water as needed, but wait until the water has evaporated to eventually add more. *I didn't use oil for this recipe*
- After sautéing the garlic for 2 minutes add in the eggplant and green beans. Once 5 minutes are up add in the bok choy. Cook for another 5 minutes. *important for the eggplant and green beans to be cooked before adding the peanut butter and veggie broth, so gauge*
- In a small cup gather 1 tbsp. of water to mix the annatto powder before adding it in.
- Once the 5 minutes or up or until the veggies are cooked, time to add veggie broth, peanut butter, 1/2 cup water, annatto powder & maple syrup.
- In the pot move the vegetables on one side to mix in the rice flour. If it thickens add more veggie broth. If you add water add more salt and garlic powder to balance out the flavor.
- Cook on low to medium heat until it boils. Takes about 15-20 minutes more for the flavors to sink in and mix together.
- Serve with rice and enjoy my favorite Filipino dish while I was growing up! Please give me feedback and I will work on the recipe if you are not satisfied! We learn and grow together 🙂
Notes
- If oil is used, calorie per serving is different.
- Watch my YouTube video for visual directions.
- Calories are high because rice is included in the nutritional facts.
- Feel free to use vegan beef bouillon. I linked you to the product on amazon associates.
Nutrition
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This looks so amazing. I love anything with peanut butter. A great way to use summer eggplant too!
Right peanut butter is delicious! I love summer eggplant
This looks like a great recipe to try! I love sugar free peanut butter so this is perfect for me.