Vegetable Kare-Kare with Gluten and Peanut Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A cholesterol-free Filipino stew featuring tender gluten chunks and vibrant vegetables in a rich peanut sauce. This Filipino recipe (vegetarian), ready in about 50 minutes, pairs gluten chunks, eggplant, sliced into 1/2-inch rounds, string beans, cut into 2-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 200 g gluten chunks
• 1 medium (150 g) eggplant, sliced into 1/2-inch rounds
• 100 g string beans, cut into 2-inch pieces
• 100 g banana blossoms, sliced
• 1/3 cup peanut butter
• 2 tbsp toasted rice powder
• 1 tbsp annatto seeds soaked in 1/4 cup warm water
• 3 garlic cloves, minced
• 1 medium (120 g) onion, chopped
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cooking oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp cooking oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 chopped medium onion, sauté for 3 minutes until fragrant and translucent.
2. Step 2: Add 200 g gluten chunks to the pot and sauté for 5 minutes until slightly browned on the edges.
3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Lower heat and simmer for 10 minutes to infuse flavor.
4. Step 4: Stir in 1/3 cup peanut butter, 2 tbsp toasted rice powder, and the annatto water from 1 tbsp soaked annatto seeds, stirring continuously until sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Add 1 medium sliced eggplant, 100 g string beans, and 100 g banana blossoms to the pot. Simmer gently for 8 minutes until vegetables are tender but not mushy.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Serve hot with steamed rice.