Kare-kare is a Filipino stew usually made with meat or seafood that is cooked in a thick savory peanut sauce. Vegetables like eggplant, cabbage, or other greens are also added. This completely plant-based version keeps the eggplant and throws Chinese long beans and bok choy into the mix. This is a hearty, creamy, and delicious stew with simple flavors that comes together in under 30 minutes and is perfect served over rice.

Kare-Kare: Filipino Peanut Sauce Stew [Vegan, Gluten-Free]




Cooking Time




  • 2 medium-sized Japanese eggplants, quartered lengthwise and cut into 2-inch pieces
  • 1 medium-sized onion, chopped
  • 2-3 garlic cloves, finely minced
  • 15-20 Chinese long beans, cut into 2-inch pieces
  • 3-4 bunches bok choy, bottoms removed and cut in half crosswise
  • 2 ripe tomatoes, chopped
  • 3 tablespoons roasted peanuts, finely chopped
  • 3 tablespoons creamy peanut butter
  • 1 vegetable bouillon cube (see notes)
  • Salt, to taste


  1. Heat 2 tablespoons oil in a pan, add onions and garlic; cook over medium heat until onions turn translucent.
  2. Add tomatoes, cover, and cook until the tomatoes are mushy, about 2-3 minutes.
  3. Next, add eggplant and long beans; cover and cook until the vegetables are half cooked, about 5-6 minutes.
  4. Stir in peanut butter along 1/2 cup of water and bouillon cube (or the spices). Bring to a simmer and cook until the vegetables are completely tender, another 3-4 minutes.
  5. Add the chopped peanuts and simmer for 2 minutes.
  6. Finally, add bok choy and simmer for another 2 minutes. Serve over steamed rice.


If you don't have bouillon cubes, you can use 1/2 teaspoon each of red chili powder, ground cumin, and ground coriander.