Vegan Filipino Peanut Stew, Kare-Kare, with Video
 
 
Vegan Kare-Kare (Filipino Vegetable Stew in Peanut-Based Sauce), With Video
Serves: 12
Ingredients
  • 1-2 banana blossom bud, fresh (canned, which is ready to use, is an ok alternative)
  • 3 tablespoons oil
  • 4 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and chopped
  • few pinches sea salt
  • 8 cups water
  • 2 eggplants, cut into one-inch slices
  • 2 cups vegetable broth or more to taste
  • 4½ tablespoons achuete or annatto powder, mixed and fully dissolved in 2 cups water
  • 1 cup peanuts, toasted and blended with ¾ cup water until smooth and creamy. (regular peanut butter is an okay alternative).
  • ½ cup white rice, toasted and ground to a powder (toasted rice flour is a good alternative), mixed in ¾ cup water (make sure there are no lumps in the mixture)
  • 1 small bunch long beans, cut to 2-inch slices, ends removed
  • 2 pieces dried snow fungus, soaked in warm water for 1-3 minutes, base removed, cut into big chunks (textured soy protein is an ok alternative)
  • 1 bundle baby bok choy, bottom stalk cut off, thoroughly washed
  • 2 tablespoons black bean sauce mixed in 2 tablespoons nori seaweed flakes/powder (as condiment) (optional)
Instructions
  1. Peel outer layers of banana blossom until you reach the pale yellow, tender bud. Discard outer layers and yellow pistils. Have a large bowl of salt or lemon water nearby. Oil your knife and cutting board to prevent sap from sticking. Cut off stem and slice bud in half lengthwise. Cut in chunks and immediately submerge the banana blossom in salt/lemon water. Dismantle layers and soak for at least 15 minutes. Discard soaking water and do a final rinse.
  2. In a large pot, saute garlic with oil until fragrant. Follow with onions. Add few pinches of sea salt and saute until onions have turned soft and translucent.
  3. Add banana blossom, eggplant, water, vegetable broth, and achuete mixture. Mix and cover pot. Simmer until eggplant and banana blossom are tender.
  4. Add peanut butter. Simultaneously pour rice mixture while mixing pot with a ladle. Keep mixing until sauce gets smooth and creamy. Simmer for 10 minutes. If sauce gets too thick, add more water one cup at a time until consistency is creamy.
  5. Adjust seasoning by adding more vegetable broth or peanut butter to taste.
  6. Add long beans, snow fungus, and baby bok choy. Put to a boil and turn off heat.
  7. Serve hot preferably with rice and black bean sauce on the side.
Notes
On toasting and grinding the rice: Toast rice on a pan over medium heat. Stir for about 15 minutes or until rice has turned fully light brown. Pulverize using a food processor or high-speed blender. Transfer to a container.

On grinding the peanuts: follow the same steps for toasting the rice then blend the peanuts with water until smooth and creamy. You’ll need a strong food processor or a high-speed blender to reach a smooth texture. Alternatively, you can use store-bought peanut butter. Just make sure that the ingredients are mostly peanuts and if possible have no sugar.

You can find snow fungus, achuete, banana blossom, and baby bok choy at most Asian grocery stores.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-kare-kare-recipe-with-video/