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delicious vegan version of Kare Kare in a white bowl
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Vegan Kare-Kare

Indulge and be guilt-free in this delicious vegan version of Kare-Kare that is so easy to cook and you can make from scratch!
Prep Time15 mins
Cook Time25 mins
Course: Entree
Cuisine: Filipino
Servings: 3 -4 servings
Author: Lainey


  • 1 cup 250 grams of tofu cut into cubes, deep fried and strained
  • 1 tablespoon coconut oil
  • 1 yellow onion peeled and chopped
  • 4 garlic cloves peeled, crushed and minced
  • 7 pcs of soy meat protein or seitan pre-soak strain
  • 1 teaspoon soy sauce
  • 2-3 cups of water
  • 1 tablespoon annatto powder
  • 3 tablespoon of peanut butter
  • 1 tablespoon dark brown sugar
  • 1-2 banana blossom bud fresh (canned, which is ready to use is an ok alternative)
  • 2 eggplants cut into a 3-inch wedge shape
  • 5 strands string beans cut into 2-3 inches
  • 1 cup of fresh coconut milk or canned coconut milk
  • 1 bunch of bok choy sliced into halves seperate the bok choy leaves and stems
  • pinch of salt
  • pinch of pepper


  • In a large pot, heat the oil over medium heat.  Add onions and  minced garlic until it becomes transparent.
  • Add the soy protein meat or seitan and cook on both sides until it turns a darker brown. 
  • Mix in the tofu, 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 the annatto powder, bean paste and mix.  Then mix in the peanut butter and allow it to simmer by turning down the heat to low and putting a lid.
  • Add brown sugar and mix well. Check the thickness of the sauce and if it's too thick add water gradually.
  • 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 mins.
  • Add the coconut milk, bokchoy, season with salt and pepper and cover with the lid for 3 minutes.
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