1 cup vegan ham, cubed
5 long beans
1 eggplant
1 banana heart
5 pechay leaves (Chinese cabbage)
3 tablespoons oil
colored with atchuete (annatto oil)
3 tablespoons cornstarch
2 cups water
2 garlic cloves, minced
1 onion, sliced
2 teaspoons peanut butter
3 teaspoons sugar
Salt for taste
Vegan bagoong
Broccoli
- Cut the petchay into two.
- Chop the eggplant into long rectangular shape.
- Cut the banana heart into fours.
- Cut the long beans into three.
- Chop the garlic and onions.
- Heat the pan and put in the oil colored with atchuete.
- Add in the garlic and onions. Saute them but not let them get overcooked.
- Add in the veggie ham and then the banana heart.
- Add in the long beans. Let them cook.
- Meanwhile, prepare the cornstarch and water mixture.
- Put in the cornstarch mixture and let it boil.
- Add in 2 teaspoons of peanut butter.
- Add in the sugar.
- Add in the salt to taste. Mix everything.
- Add in the eggplant and the petchay.
- Mix again. Now the kare-kare is sticky.
- Boil until all the veggies are done. Maybe for about 5 minutes.
- The Veggie Kare-Kare is done.
- Serve it with the vegetarian bagoong in the middle of the plate.