Vegetarian Kare-Kare with Peanut-Free Sauce

Ingredients

• 2 medium Eggplant
• 1 cup String Beans
• 1 bunch Bok Choy
• 1 medium Banana Heart (Puso ng Saging)
• 1.5 cups Kidney Beans
• 2 tbsp Annatto Seeds
• 4 cups Water
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 cups Vegetable Broth
• 0.5 cup Toasted Rice Flour
• 0.75 cup Sunflower Seed Butter
• 2 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Shrimp Paste (Bagoong)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak annatto seeds in hot water for 30 minutes to extract color. Strain and reserve the annatto water.
2. 2Sauté onion, garlic, and ginger in a large pot until fragrant.
3. 3Add kidney beans, eggplant, string beans, bok choy, and banana heart to the pot. Cook for 5 minutes.
4. 4Pour in the annatto water and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes.
5. 5In a separate bowl, whisk together toasted rice flour, sunflower seed butter, soy sauce, brown sugar, salt, and pepper with a little water to form a smooth paste.
6. 6Gradually add the sunflower seed butter mixture to the stew, stirring constantly to prevent lumps. Simmer for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
7. 7Serve hot with steamed rice and bagoong (or vegan substitute).

Substitutions

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