Vegan Kare Kare

This Vegan Kare Kare recipe is just like the authentic, a meatless rendition of the classic dish. Indulge in the rich, creamy peanut sauce reminiscent of the traditional recipe, offering a delightful alternative for both vegans and meat lovers alike.

Looking for more Filipino Cuisine? Try my Porbidang Kangkong or my Homemade Ramen Soup.

What is Kare-Kare?

Kare-Kare is a popular Filipino dish believed to have originated in Pampanga, a place in the Philippines which is considered the Culinary Capital of the country because of its many original dishes. Because this is a dish that has been present 200 years ago, there are many twists and versions to this authentic Filipino dish.  I'm sharing you one version and hopefully soon, I'll be sharing with you another way of making Kare-Kare.

Jump to:

• What is Kare-Kare?
• Top Tips
• Variations
• Substitutions
• Storage
• Ingredients
• Instructions
• Frequently Asked Questions
• Vegan Kare-Kare

The different versions of Kare-Kare

Kare-Kare mainly consists of

• oxtail
• beef
• peanut sauce
• healthy vegetables like banana heart or blossoms
  • bok choy or commonly known as pechay
  • and green string beans

Kare-Kare is usually eaten with shrimp paste, be it spicy or just the regular shrimp paste and a bowl of steamed rice.

Did you know?

It was believed that Kare-Kare was always present in feasts and was usually served to elite guests of special gatherings. Studies show the word Kare-Kare was derived from the Indian term "curry".

Some culinary researchers also say that this delicious and unique peanut stew was brought in the Philippines by the Japanese during the pre-colonial period.

As a vegetarian it's difficult to find vegan vegetarian Filipino dishes- luckily for you here's a vegan vegetarian version of this delicious and easy to cook Filipino dish!

Top Tips

• If you can't find annatto oil but only have annatto seeds or atsuete seeds, make your own annatto oil by just putting enough oil in a saucepan and place the seeds. Let it "simmer" for a few minutes until the orange-red tint of the seeds come out. You can store the oil for several months.
• To prevent the vegetable ingredients of Vegan Kare-Kare from turning brown, soak it in a bowl of water after slicing them.
• I love adding freshly squeezed calmansi to this dish- feel free to do it as well.

Variations

• To give an instant orange-red color to your vegan Kare-Kare, use annatto oil when sautéing the ingredients.
• Shrimp paste are a popular pair when eating Kare-Kare but vegan shrimp paste is also available in the market today. It is made of fermented bean paste so you won't miss out the complete experience of eating authentic Kare-Kare.
• If you can't find bok choy at your local Asian grocery market, feel free to use baby bok choy.  Something to note, baby bok choy is slightly bitter than regular bok choy.  (Just in case you decide to eat it fresh)

Substitutions

• If you cannot find fresh banana blossoms, canned works too. 

Peanut Sauce Alternatives:

• Almond Butter: Almond butter can provide a similar creamy texture and nutty flavor to peanut butter. It's a great alternative for those with peanut allergies or if you simply prefer almonds over peanuts.
• Cashew Butter: Cashew butter offers a creamy consistency and a slightly sweet flavor, which can work well as a substitute for peanut butter in kare kare sauce.
• Sunflower Seed Butter: Made from ground sunflower seeds, this butter has a nutty flavor and can be used as a peanut butter alternative. It's a good option for those with nut allergies.

Storage

1. Cooling Down: Allow the vegan kare kare to cool down to room temperature before storing it. Placing hot food directly in the fridge can raise its internal temperature and affect other perishable items.
2. Airtight Containers: Transfer the kare kare into airtight containers. Make sure they're made of food-safe material and are clean. Glass or plastic containers with tight-fitting lids work well.
3. Portioning: If you've made a large batch, consider dividing it into smaller portions before storing. This makes it easier to reheat only what you need at a given time, minimizing waste.
4. Refrigeration: Place the containers of vegan kare kare in the refrigerator promptly after it has cooled down.
5. Consume Within Timeframe: While vegan kare kare can typically last for 3-4 days in the refrigerator, it's best to consume it within 2-3 days to enjoy it at its freshest. The exact timeframe may vary based on the ingredients used and how they were prepared.
6. Reheating: When ready to eat, reheat the vegan kare kare thoroughly. You can do this on the stove over low to medium heat or in the microwave. Stirring occasionally can help ensure even heating.
7. Check for Spoilage: Before reheating and consuming leftover vegan kare kare, always inspect it for any signs of spoilage such as an off smell, unusual texture, or mold growth. If you notice any of these signs, it's safest to discard the food.

Ingredients

Gather the ingredients for this Vegan Kare-Kare and once the ingredients are all ready, let's begin!

• tofu
• coconut oil
• yellow onion
• garlic cloves
• soy meat protein or seitan
• soy sauce
• water
• annatto powder
• peanut butter
• dark brown sugar
• banana blossom bud
• eggplants
• string beans or long beans
• fresh coconut milk or canned coconut milk
• bok choy sliced into halves
• salt
• pepper

Instructions

Cut the tofu into 1 inch cubes, then deep fry until golden brown. Set aside.

In a large pot, heat the oil over medium high heat.  Saute onions and garlic until it becomes translucent:

Add the soy protein meat or seitan and cook on both sides until it turns a darker brown:

Mix in the tofu:

Add the soy sauce and let it sit for about 2-3 minutes:

Then mix in the water and cover the pan with a lid until it boils:

Add brown sugar, salt, and pepper. Mix well and check the thickness of the sauce and if it's too thick add water gradually:

Then mix in the peanut butter and allow it to simmer by turning down the heat to low and putting a lid:

Add in the annatto powder, bean paste, and mix well:

Add banana blossom bud cover the pan until it softens it will be about 8-10 mins:

Add eggplant and string beans and cover for 3 to 5 minutes:

Cover for a few minutes just enough for the vegetables to be cooked:

Add the coconut milk, bok choy, season with salt and pepper:

Gently mix and cover with the lid for 3 minutes:

That's it Simply Bakers! Wasn't it easy? This vegan Kare-Kare might seem complicated to cook because of the long list of ingredients, but once you look past that it's very easy.

Frequently Asked Questions

Try these Filipino Desserts that go well with this dish:

• Buko Pandan
• Cassava Cake
• Shakoy
• Halo Halo
• Turon

Happy Cooking!