Vegan Filipino: Pinakbet Stew
 
 
Ingredients
  • 3 tablespoons refined coconut oil (or your favorite cooking oil)
  • 3 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and chopped
  • 1-2 pinches sea salt
  • ½ small kabocha squash, peeled, deseeded, and chopped
  • 1 cup water (or more if needed)
  • 1 large Filipino eggplant, sliced
  • ½ bunch long beans, ends trimmed, cut into 2-inch length
  • 8-10 pieces okra, ends and tops trimmed
  • 1 block tempeh (about 8 ounces), steamed and cut into cubes
  • 2-3 tablespoons black bean garlic sauce or 2-3 tablespoons soy sauce
Instructions
  1. Heat medium-sized pan over medium heat. When pan is hot enough, add coconut oil.
  2. Add garlic and saute until fragrant. Follow with onions. Saute until onions have softened and turned translucent. Sprinkle salt to speed up the process.
  3. Add squash and water. Cover pan and simmer until squash has softened.
  4. Using a separate pan, fry tempeh with oil until tempeh has turned brown on all sides. Turn off heat.
  5. Add eggplant, okra, and long beans to the pan of squash and water. Season with black bean garlic sauce or soy sauce.
  6. Place tempeh into the pan of vegetables and adjust seasoning to taste. Mix well and simmer until eggplant has softened.
  7. Turn off heat and serve hot, ideally with rice on the side.
Notes
Tempeh is available at most Asian grocery stores.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-filipino-pinakbet-stew/