Mixed Vegetable Pinakbet with Shrimp Paste

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful medley of vegetables simmered in a savory shrimp paste broth, offering a perfect balance of umami and freshness. This Filipino recipe (vegan), ready in about 45 minutes, pairs eggplant, string beans, okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Filipino cuisine 120 cal/serving

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Ingredients

1 cup eggplant
1 cup string beans
1 cup okra
1 medium, chopped onion
3 cloves, minced garlic
2 tbsp shrimp paste
1/4 cup water
2 tbsp cooking oil

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Instructions

Step 1: Cut 1 cup eggplant into 1-inch cubes and trim 1 cup string beans. Slice 1 cup okra into 1/2-inch pieces. Set aside.
Step 2: Heat 2 tbsp cooking oil in a pot over medium heat. Add 1 medium chopped onion and 3 cloves minced garlic. Cook for 2 minutes until onion is translucent and fragrant.
Step 3: Stir in 2 tbsp shrimp paste and cook for 1 minute, stirring constantly. Add 1 cup eggplant, 1 cup string beans, and 1 cup okra. Pour in 1/4 cup water, cover, and simmer for 20 minutes until vegetables are tender but hold their shape.