Vegan Kare-Kare with Peanut-Free Sauce

Ingredients

• 1 medium Eggplant
• 1 cup String Beans
• 1 head Bok Choy
• 1 can Banana Blossom Hearts
• 1 cup Soy Curls
• 1 medium Onion
• 4 cloves Garlic
• 2 tbsp Annatto Seeds
• 6 cups Vegetable Broth
• 1/2 cup Sunflower Seed Butter
• 2 tbsp Rice Flour
• 2 tbsp Bagoong Substitute (Vegan)

Instructions

1. 1Soak soy curls in warm water for 15 minutes. Drain and squeeze out excess water.
2. 2Cut the eggplant into bite-sized pieces. Trim the string beans. Chop the bok choy. Drain and rinse the banana blossom hearts.
3. 3In a pot, sauté onion and garlic until fragrant. Add the annatto seeds and cook for a few minutes to infuse the oil with color.
4. 4Add the soy curls, eggplant, string beans, bok choy, and banana blossom hearts. Stir-fry for 5 minutes.
5. 5Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the vegetables are tender.
6. 6In a small bowl, whisk together rice flour and sunflower seed butter with a little bit of the broth to form a slurry. This prevents lumps.
7. 7Stir in the sunflower seed butter mixture into the stew. Simmer for another 15 minutes, stirring occasionally, until the sauce thickens.
8. 8Serve hot with vegan bagoong substitute (shrimp paste).

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