Vegan Kare Kare
Kare Kare is a Filipino dish made with peanut butter and the main meat Ox. For this recipe I will be using soy chucks that leave a chew and also textured like meat alternative to this stew curry.
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
Calories: 622kcalCarbohydrates: 74gProtein: 27gFat: 26gSaturated Fat: 5gSodium: 634mgPotassium: 506mgFiber: 9gSugar: 12gVitamin A: 3616IUVitamin C: 38mgCalcium: 198mgIron: 4mg
Tried this recipe?Let us know how it was!