Vegan Kare-Kare (stew complemented with a thick savoury peanut sauce)
 
 
Raw Vegan Culinary Course
Author:
Ingredients
  • 5 Large Oyster Mushrooms, sliced
  • 1 Bunch Bok Choy
  • 1 Bunch Long Beans
  • ½ tsp Vegemite
  • ½ tsp Annatto Powder
  • 1 Small Onion, sliced
  • 2 Garlic Cloves, minced
  • 2 TBSP Coconut Oil
  • 2 TBSP Peanut Butter (unsalted)
  • 1 Large Asian Eggplant, sliced lengthwise
Instructions
  1. In a wok, sauté garlic and onion.
  2. Add the peanut butter, vegemite and filtered water.
  3. Then, add the oyster mushrooms and let it simmer for 3 minutes.
  4. Add the long beans, eggplant and annatto powder.
  5. Simmer for an additional 5 minutes.
  6. Add the bokchoy, then cover the pot and turn off the stove so that the vegetable won’t be over cooked.
Notes
There’s no vegan dish in any of our traditional recipes in the Philippines. This recipe commonly uses beef tripe or oxtail and salted fermented shrimps, and it is served only on special occasions. I decided to use oyster mushrooms to replace the beef tripe for its texture, and vegemite to substitute fermented shrimps. The result is amazing, I can’t believe I can get the texture and taste that I want, almost identical to the original even my husband loved it.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/vegan-kare-kare/