Vegan Pinakbet

I sent out an email for guests to tell me their favorite recipe that they were missing and wanting veganized. My first request was for a vegan pinkabet, a traditional Filipino dish. This is a complex dish with multiple components. It might be labor intensive but it is well worth the time!

You could make the vegan fish sauce created by Sylvia Fountaine ahead of time to help cut down on cooking time. Hope you try this recipe and let me know what your thoughts are. Also, send me your favorite recipes that you want to veganize.

Ingredients

For the vegan fish sauce 2-6 tablespoons (Link to Recipe below)

  • cups water

  • 1/4 cup tamari

  • ¼ ounce dried mushrooms like shiitakes or 8 ounces fresh mushrooms (cremini, shiitake, portobello)

  • 1   4 x 8-inch sheet of dried kombu (seaweed) or wakame seaweed

  • 4 garlic cloves, sliced

  • 2½ tablespoons salt

For the hearts of palm shrimp (Recipe below)

  • 1 can hearts of palm, sliced and separated

  • 2-3 T vegan Worcestershire

  • 1 sheet or nori paper, ground in coffee grinder

For the mushroom tofu pork - two cups (Recipe below)

  • 1-2 T olive oil

  • 1 cup shiitakes diced

  • 2 T Tamari

  • 1 cup crumbled tofu

  • 2-3 T cornstarch

For the rest

  • 2 T olive oil

  • 1 onion, thinly sliced

  • 4 cloves garlic, minced

  • 1” fresh ginger, minced

  • 1-2 cups butternut squash, diced

  • 1-2 cups mushroom broth

  • 1 cup green beans, cut in half

  • 6 okra, diced

  • 1 small eggplant, diced

  • 3 Roma tomatoes, diced

  • Fresh pepper

  • Pinch of cane sugar

  • 1 small bitter melon (optional)

Directions

  1. Make the vegan fish sauce. Set aside.

  2. Make the hearts of palm shrimp below. Set aside.

  3. Make the mushroom tofu pork below. Set aside.

Vegan Fish Sauce recipe here, by Author: Sylvia Fountaine

Hearts of palmshrimp

            1 canhearts of palm, sliced and separate

            2-3tablespoons vegan worchestershire

            1 sheet ornori paper, ground in coffee grinder

  1. Add all of the ingredients in a bowl and letmarinate for 20 minutes.

Mushroom tofu pork

            1-2Tablespoon olive oil

            1 cup shitakesdiced

            2Tablespoons Tamari.

            1 cupcrumbled tofu

            2-3Tablespoons cornstarch.

  1. Heat the olive oil on medium heat until hot.

  2. Add the shiitakes. Saute for 2 minutes.

  3. Add the Tamari and tofu crumble.

  4. Add the cornstarch. Cook until thickened. Setaside mushroom tofu mixture.

Final steps:

  1. Heat olive oil in a large pan. When hot, add the onions and cook until translucent.

  2. Add the garlic, cook for 1-2 minutes.

  3. Add the ginger and cook for 1-2 minutes until tender.

  4. Add the butternut squash and cook for 3-4 minutes.

  5. Add the broth and bring to a boil. Stir gently until all vegetables are tender but not mushy. They should hold their texture.

  6. Add the green beans and okra for 5 minutes.

  7. Add eggplant and tomatoes. Cook until tender.

  8. Add the vegan fish sauce and cane sugar and salt to taste.

  9. Remove from heat and gently fold in the hearts of palm shrimp and the mushroom tofu pork.

Raising kids veganJennifer Jones-HortonComment