Filipino Kare-Kare Stew [Vegan, Gluten-Free]

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Author Bio Discover more recipes with these ingredients Filipino Kare Kare Stew [Vegan, Gluten-Free] Ingredients You Need for Filipino Kare-Kare Stew [Vegan, Gluten-Free] How to Prepare Filipino Kare-Kare Stew [Vegan, Gluten-Free] Notes

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Traditional Filipino recipes gone plant-based.

“Astig” is a Tagalog word for tough, unique, or gutsy. RG…

“Astig” is a Tagalog word for tough, unique, or gutsy. RG Enriquez at Astig Vegan looks at vegan Filipino food as something “Astig.” Born and raised in Bacoor Cavite, Philippines, RG would help her mom cook traditional Filipino food for the entire family. Although she doesn’t consume animal products anymore, she didn’t want to give up on the food that she loved so much as a kid so she launched her own blog. Read more about RG Enriquez

Filipino Kare Kare Stew [Vegan, Gluten-Free]

Kare-kare is a Filipino stew traditionally made with oxtail, tripe, and vegetables in a thick peanut sauce. It’s usually served during special occasions, perhaps because the procedure is painstakingly delicate. With the help of my mom, we both re-invented kare-kare to a vegan dish full of soulful flavor and familiar…

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Ingredients You Need for Filipino Kare-Kare Stew [Vegan, Gluten-Free]

2 tablespoons garlic, crushed and minced
1 yellow onion, chopped
1 banana blossom, sliced
2 whole eggplants, sliced
1 bundle pechay or Filipino bok choy
6 pieces of Chinese Snow Fungus, soaked in water (find this at your local Asian market)
1 cup toasted peanuts, powdered using a food processor*
1/2 cup toasted white rice, powdered using a food processor*
1 small bunch string beans, cut to 2-inch slices
2-3 tablespoons annatto powder, fully dissolved in 1/2 cup water
1 /2 cup vegetable broth or 4 tablespoons vegetable bouillon broth powder
Cooking oil
3-6 tablespoons fermented black bean garlic sauce (as condiment) (you can also find this at an Asian market or perhaps even your regular grocery store)

How to Prepare Filipino Kare-Kare Stew [Vegan, Gluten-Free]

In a large pot, sauté the garlic with oil until fragrant. Follow with the onions.
Add the eggplant, eight cups of water, and vegetable broth and put to a boil to soften the eggplant.
Once the eggplant is soft, add the banana blossom, string beans, and snow fungus.
Add more water (about 4 more cups) then add the ground rice and peanuts. Mix and simmer for about 10 minutes.
Adjust the taste and consistency of the sauce by adding more vegetable broth or ground peanuts. The sauce should be thick but not too gooey. If it gets too thick, add more water until it loosens up. The taste should be savory but not overpowering. Simmer until boiling.
Add the bok choy or pechay. Mix to incorporate all the ingredients.
Turn off the heat. Serve hot with black bean sauce and rice on the side.