Vegan Kare Kare (Filipino Peanut Stew)
This one pot Filipino wonder is super easy to make and friendly for any occasion. With a generous amount of servings, it is a perfect comforting dish to feed you and your family while staying in. Rich in flavor with a delicious peanut broth, loaded with vegetables, and hearty with a delicious king oyster mushrooms. This is an Earth Kitchen favorite and you should definitely try it!
Servings 7 people
Equipment
- 6 or 8 quart soup pot or dutch oven
Ingredients
- 4-5 large king oyster mushrooms (or any mushrooms of choice) roughly chopped
- 2 cups (480g) natural peanut butter crunchy or creamy (whichever you prefer)
- 3 heads baby bok choy rinsed and cut ends
- 3 large eggplants sliced
- 1½ lbs green beans
- 5 cloves garlic minced
- ½ large white or yellow onion chopped
- 4 cups (946ml) low sodium vegetable broth + 1 cup of water
- 1 tbsp achuete powder (annatto powder)
- 1½ tbsp brown cane sugar
- salt & pepper
- vegan bagoong for serving
Instructions
PREP THE VEGETABLES
- In a pot of boiling water, boil the green beans for about 5-7 minutes. Turn off heat. Strain off from the boiling water and shock in an ice bath until ready to use. This will help the green beans retain its crunch when it's cooked off in a broth.
- Line sliced eggplant on a tray, single layered, and generously season salt onto the eggplants. Place a dry paper towel (or two) on top of the eggplant, covering all slices. Leave it alone for about 30 minutes to allow the waters to release and absorb on the paper towel. This will help strip off the bitterness from the eggplant and, also, keep it from producing excess liquids into the stew. Once water has released, place the eggplant on a strainer and rinse off the salt thoroughly. Strain any excess liquids and set aside until it is ready for use.
FOR THE KARE KARE
- Coat 1-2 tbsp of cooking oil on a soup pot or dutch oven. Sauté onions and garlic until fragrant. Add the mushrooms and season with a little bit of salt and pepper. Allow the mushrooms to sweat for about 3-5 minutes on medium heat.
- Pour in the vegetable broth and mix it in with achuete (annatto) powder. Mix until the achuete powder is dissolved into the liquids. Don't worry if it would look a little clumpy, it will fully dissolve as the broth simmers. Add the eggplant. Cover pot with a lid and allow the mushrooms and eggplant to tenderize and simmer into the broth for about 10 minutes.
- After your broth has simmered for 10 minutes, add in the peanut butter and mix until it has dissolved into the broth. Season with salt, pepper, and add the sugar. Leave the stew to simmer for another 5-7 minutes. If the broth has thickened, add a splash of water. You may season the stew and adjust the consistency to your liking as you go along.
- You will know the stew is ready when the eggplant is nice and tender. Turn the heat down to a low and add in the bok choy and green beans. Mix the greens into the broth and turn off heat. Cover with a lid to allow the bok choy to steam. Let it rest for 2-3 minutes with the lid covered and it is ready to serve.
- Best served with rice and a tablespoon (or more) with vegan bagoong.