Wanna try my vegan Kare-Kare recipe?
2 blocks firm tofu or any mock meat, fried and quartered (optional)
1 cup shiitake or mixed mushrooms
2 eggplant, quartered
1 cup spinach (optional)
1 cup string beans or green beans, cut into 1-½ inch long
1 bunch pechay or chinese cabbage
1 banana bud or bamboo shoots, chopped
5 cloves garlic, crushed and roughly chopped
1 onion, finely chopped
3 Tbsp achuete (annatto) seeds or powder, dissolved in a ¼ cup water (if using seeds, soak the achuete seeds first before cooking kare kare)
2 medium tomatoes, chopped
½ cup ground peanuts or ½ cup peanut butter dissolve in 1 cup of hot water (add more if nedded)
5 Tbsp coconut oil
¼ cup uncooked rice
2 cup vegetable broth or water
Salt or vegan fish sauce to taste
- To roast the rice; Heat the pan on a medium high heat. Once it is hot enough, pour the rice. Important to keep the rice moving so that won't burn. Roast the rice until turned brown. Pulverize in a food processor or in a mortar, set aside.
- Sauté garlic, onions and tomatoes, then add the achuete (annatto), sauté until fragrant. Then pour in the vegetable broth or water.
- Add the banana bud or bamboo shoots and eggplant. Stir and cover. Let it simmer for 1 minute.
- Add roasted rice, cook for approximately 5 minutes.
- Add the mushrooms, string beans or green beans and then the tofu.
- When the vegetables are slightly cooked, add the ground peanuts or peanut butter. Bring to a boil. Don't overcook. Salt or vegan fish sauce to taste.
- Add spinach and pechay. Stir. Turn the heat to low and let it simmer for 2 more minutes. There you go your meatless kare kare ulam is ready! Enjoy!
- Garnish with ground peanuts.
- Serve with steamed rice, bagoong alamangless (sauteed shrimpless paste) and chilli and calamansi juice (lime or lemon juice).
- Makes 2 servings
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