Vegan Pinakbet

Savor the rich, earthy flavors of Vegan Pinakbet, a plant-based twist on the classic Filipino vegetable stew. Brimming with a vibrant medley of eggplant, okra, bitter melon, string beans, kabocha squash, and juicy tomatoes, this dish is a celebration of fresh, seasonal produce. The recipe replaces traditional shrimp paste with vegan bagoong, ensuring all the umami without the seafood, making it perfect for vegans and vegetarians alike. Cooked in a fragrant base of garlic, onion, and olive oil, this one-pot meal is both hearty and nutritious. Ready in just under an hour, Vegan Pinakbet is ideal as a main or side dish, best paired with fluffy steamed rice for a satisfying, wholesome meal. Dive into this soulful Filipino classic and experience the comforting taste of home in every bite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 10 pieces okra
• 1 medium bitter melon
• 100 grams string beans
• 200 grams kabocha squash
• 2 medium tomatoes
• 1 medium onion
• 4 cloves garlic
• 3 tablespoons vegan bagoong (fermented fish sauce)
• 1 cup water
• 2 tablespoons extra virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Directions

Step 1

Peel and chop the onion and garlic finely.

Step 2

Cut the eggplants into bite-sized pieces, slice the okra into halves, and remove the seeds from the bitter melon and slice it into thin half-moons.

Step 3

Snap the string beans into 2-inch pieces, cube the kabocha squash, and chop the tomatoes.

Step 4

Heat the olive oil in a large pan over medium heat. Add the onions and garlic, sauté until translucent.

Step 5

Add the tomatoes to the pan, cooking until they become soft and the juices are released, about 5 minutes.

Step 6

Add the vegan bagoong and water, stir to combine well.

Step 7

Add the kabocha squash first as it takes the longest to cook. Cover and simmer for about 5 minutes.

Step 8

Next, add the eggplant and bitter melon. Cover and cook for another 5 minutes.

Step 9

Add the okra and string beans, stirring gently. Cover and cook for another 10 minutes or until all the vegetables are tender but not mushy.

Step 10

Season with salt and ground black pepper. Adjust seasoning to your taste, if necessary.

Step 11

Serve hot as a main dish over steamed rice or as a side dish. Enjoy your Vegan Pinakbet!

Nutrition Facts

Serving size	(2182.6g)

Amount per serving	% Daily Value*
Calories	830.2

Total Fat 35.3g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.2g
Cholesterol 2.8mg	0%
Sodium 4179.7mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 46.6g	0%
Total Sugars 64.0g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 403.8mg	0%
Iron 7.0mg	0%
Potassium 4659.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 10.0%

Carbs: 55.3%