Vegetable Kare-Kare with Gluten and Peanut Sauce
A cholesterol-free Filipino stew featuring tender gluten chunks and vibrant vegetables in a rich peanut sauce. This filipino (vegetarian) ready in about 50 minutes blends gluten chunks, string beans, cut into 2-inch pieces, banana blossoms, sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cloves 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
Instructions
- 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.
- Step 2: Add 200 g gluten chunks to the pot and sauté for 5 minutes until slightly browned on the edges.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Lower heat and simmer for 10 minutes to infuse flavor.
- 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.
- 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.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Kare-Kare with Gluten and Peanut Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetable Kare-Kare with Gluten and Peanut Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vegetable Kare-Kare with Gluten and Peanut Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Kare-Kare with Gluten and Peanut Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable Kare-Kare with Gluten and Peanut Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
