Pinakbet is a hearty Filipino stew made of vegetables like squash, eggplant, string beans, okra, and many more. It’s traditionally seasoned with onions, garlic, and bagoong or shrimp paste but you could also use soy sauce. It has a nice savory taste that pairs well with a side of rice-make it brown rice or quinoa for a healthier version.
Pinakbet, or simply Pakbet, usually comes with tiny pieces of fried pork. You could easily veganize it by replacing the pork with fried tofu or tempeh.
- 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
- Heat medium-sized pan over medium heat. When pan is hot enough, add coconut oil.
- Add garlic and saute until fragrant. Follow with onions. Saute until onions have softened and turned translucent. Sprinkle salt to speed up the process.
- Add squash and water. Cover pan and simmer until squash has softened.
- Using a separate pan, fry tempeh with oil until tempeh has turned brown on all sides. Turn off heat.
- Add eggplant, okra, and long beans to the pan of squash and water. Season with black bean garlic sauce or soy sauce.
- Place tempeh into the pan of vegetables and adjust seasoning to taste. Mix well and simmer until eggplant has softened.
- Turn off heat and serve hot, ideally with rice on the side.