Filipino Kare-Kare (Peanut Stew) The Vegan Way!

With Jasmine Rice & Baby Bok Choy

Kare-Kare is a classic and beloved Filipino stew made of meat and vegetables in thick and creamy peanut sauce. Filipinos often reserve Kare-Kare for big parties like town fiestas, christenings, even weddings. It’s a dish that’s both celebratory and celebrated.

Making Kare-Kare is an experience in itself. You’ll discover the rich flavors of not just the peanuts but also of the toasted ground rice. So in essence, even though the recipe is vegan, it’s still paying homage to the old way of making this dish because of these traditional ingredients. 

In other words, this recipe proves you can have authentic-tasting Kare-Kare without animal products. So if you’re still asking if we can veganized this dish, yes! it’s very possible -and delicious too!

Vegan Kare-Kare

Nicole Kearsley
This is a staple dish in many Filipino households. A traditional Filipino Kare-Kare just meatless! 
5 from 9 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Asian, Filipino, Vegan
Servings 2 Servings


  • 2/3 cup Jasmine Rice
  • 1 Onion
  • 2 cloves Garlic
  • 1 Eggplant
  • 7 ounces Baby Bok Choy
  • 1 Scallion
  • 2 tablespoons Peanuts
  • 1 tablespoon Tomato Paste
  • 3 tablespoons Tamari
  • 1/4 cup Peanut Butter
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Salt & Pepper To taste


  • Measure out 1/2 cup of the jasmine rice and set aside. Add the remaining jasmine rice to a large pot over high heat. Toast the rice, stirring constantly, until it browns slightly and smells nutty, about 5 to 8 minutes.
  • Transfer the toasted rice to a food processor and pulse into a coarse powder.
  • Peel and thinly slice the onion. Peel and mince the garlic. Trim the eggplant and cut into 1-inch cubes. Roughly chop the baby bok choy into 2-inch pieces. Thinly slice the scallion. Roughly chop the peanuts.
  • Add reserved 1/2 cup jasmine rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender and water is absorbed about 12 to 15 minutes. Let stand for 10 minutes and then fluff with a fork.
  • Return the large pot to medium-high heat with 2 tbsp vegetable oil. Once hot, add sliced onion, minced garlic, and cubed eggplant. Cook, stirring occasionally, until the eggplant softens slightly, about 5 to 7 minutes.
  • Stir in tomato paste and season with ¼ tsp salt and 1/2 tsp pepper. Cook until the tomato paste is fragrant, an additional 1 to 2 minutes.
  • Add the toasted rice, chopped bok choy, tamari, peanut butter, and 1 1/3 cups water to the pot. Stir well to combine and bring to a boil. Cover, reduce to heat to low, and simmer stew until thickened, about 5 to 7 minutes.
  • Divide the jasmine rice between large bowls or plates and top with the Filipino peanut stew. Garnish with chopped peanuts and scallion.


FOR DEPTH FLAVOR: Don’t skip toasting and grinding the jasmine rice!
FOR THICKER STEW: If you want the stew to be thicker add more ground jasmine rice.
*ON VEGETABLES: Do not overcook the vegetables, Kare-kare tastes better when the vegetables are a little crunchy.
**VEGETABLE OIL: If you don’t want to use vegetable oil you can use vegetable broth and add as much as needed to prevent burning.
Keyword plant based, vegan
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